Morning Glory Muffins Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
260g whole wheat flour
02 -
2 teaspoons baking soda
03 -
2 teaspoons ground cinnamon
04 -
1/2 teaspoon ground ginger
05 -
1/2 teaspoon salt
06 -
35g ground flaxseed (optional)
→ Wet Ingredients
07 -
3 large eggs, at room temperature
08 -
100g packed light or dark brown sugar
09 -
85g honey
10 -
80ml vegetable oil, canola oil, or melted coconut oil
11 -
80g unsweetened smooth applesauce
12 -
1 teaspoon orange zest (optional)
13 -
80ml orange juice or pineapple juice
14 -
1 teaspoon pure vanilla extract
→ Mix-ins
15 -
260g shredded carrots (about 4 large)
16 -
140g shredded/grated apple (about 1 large)
17 -
75g raisins
18 -
64g unsalted chopped pecans
# Instructions:
01 -
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. Since this recipe yields 14–16 muffins, prepare a second muffin pan or bake in batches. Reserve leftover batter at room temperature for the next batch.
02 -
In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, salt, and flaxseed.
03 -
In a medium bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla until smooth. Stir in the shredded carrots and grated apple.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Fold in the raisins and chopped pecans, ensuring no pockets of flour remain.
05 -
Spoon the batter into the prepared liners, filling them to the top. Bake for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for an additional 18 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow the muffins to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely. Store leftovers at room temperature for up to 2 days or refrigerate for up to 1 week.
# Notes:
01 -
The initial high baking temperature of 425°F (218°C) helps the muffin tops rise quickly and stay tall.
02 -
For mini muffins, bake at 350°F (177°C) for 13–14 minutes total.
03 -
Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving.