I am always on the lookout for new breakfast and snack ideas to add to my go-to list that are kid and family approved! I was so excited when I came across this recipe from Sally’s Baking Addiction! I’ve been searching for a morning glory muffin recipe because these muffins are yummy but chock-full of healthier ingredients like applesauce and carrots! So if you need a tried and true recipe for morning glory muffins that are healthy and kid and family approved, then you need to try this recipe because it makes the perfect breakfast or snack!
Muffins make mornings easy!
Muffins are one of my go-to’s for a quick and easy breakfast item. In fact, we have Muffin Monday’s in our house! However, in full disclosure I definitely do not have time to whip out a batch of muffins in the mornings in time to get my family fed and out the door during the school year 😉 However, can I let you in on a little secret? What I love about muffins for breakfast, is that they are a great recipe to make a large batch of, and then freeze! This allows you to quickly pull them out, heat them up, and you have a yummy breakfast ready to go within seconds and no kitchen mess 😉
So make a couple of batches during those times that you have the baking urge and fill your freezer! For a last-minute breakfast, pull them out and microwave for a few seconds to thaw. If you are good at planning ahead and remembering ( I am not ;), pull out and place in the fridge overnight to thaw. The next morning, pop them in your toaster oven and breakfast is ready to go 🙂
Morning glory muffin recipe
This morning glory muffin recipe is amazing! They come out the perfect texture and are a delicious mix of a muffin and carrot cake = perfection in a wrapper 🙂
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What you need:
- 2 cups flour (measured correctly)
I use regular flour but you can substitute whole wheat or almond flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
- 1/2 cup of coconut flakes
- 3 large eggs
- 1/2 cup packed light or dark brown sugar
- 1/4 cup honey
- 1/3 cup vegetable, canola oil, or melted coconut oil
- 1/3 cup unsweetened smooth applesauce
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 cup raisins, soaked in warm water for 10 minutes
- 2 cups shredded carrots (about 4 large)
- 1 cup shredded/grated apple (about 1 apple)
Step 1: Preheat oven to 425°
Preheat oven to 425°F (218°C). While the oven is preheating, either spray your muffin pan or line it with cupcake liners. I like to use these reusable muffin pan liners to avoid the need to use nonstick spray. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
Step 2: Soak raisins
While your oven is preheating, go ahead and get your raisins soaking in warm water. By the time you finish the next few steps, the raisins should be ready to go and are ready to be added!
Step 3: Grate carrots and apples
Using a food processor, grate your carrots and apple.
I love using this Ninja food processor because it combines multiple kitchen gadgets into one! It has a disk attachment that goes into the food processor and quickly grates the carrots and apples within seconds! Followed by easy cleanup in the dishwasher makes this the perfect kitchen appliance to make your life simple!
Step 4: Whisk the dry ingredients
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, coconut, and pecans/walnuts together until combined. Set aside.
Step 3: Whisk the wet ingredients
If you measure the oil before the honey, then all the honey will quickly and easily slide out of the measuring cup into your bowl.
In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
Step 4: Combine ingredients
Combine the wet ingredients into the dry ingredients. Mix and then gently fold in the raisins, and grated carrots and apple. Make sure not to overmix but that all the ingredients are mixed in well.
Step 5: Fill muffin tins
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan. Then transfer them to a wire rack to cool until they are ready to eat.
Make-ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days using good airtight containers like these. Stored properly in Ziplock freezer bags, these muffins will freeze well for up to 2 months. If you are more organized than me, then pull out of the freezer and thaw overnight in the refrigerator and heat up before enjoying. Otherwise grab them the morning of, toss them in the microwave to thaw and then either enjoy as is warm and soft or pop in the toaster oven to get the perfect crunchy outside!
Other breakfast food ideas
I love a recipe that is consistently good! This morning glory muffin recipe is sure to be a hit in your house as well! If you are looking for more great breakfast ideas to get you out of the cereal rut and get you out the door and to school on time, then check out this post on my top 10 favorite breakfast ideas! One of our favorites in our house is this authentic Brazilian acai smoothie bowl! With the recipe from a Brazilian (aka handy hubby), it is as close to what you would get on the beaches of Brazil 🙂
I hope you enjoy this recipe as much as we do! What is your household favorite, go-to morning breakfast in your house? I’m always on the lookout for new yummy recipes to add to our morning routines 🙂
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