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Morning Glory Muffins: Hearty whole wheat muffins packed with fruits, vegetables, nuts, and flaxseed to fill you up at breakfast time.
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Morning Glory Muffins

Hearty whole wheat muffins packed with fruits, vegetables, nuts, and flaxseed to fill you up at breakfast time.
Prep Time15 minutes
Bake Time20 minutes
Total Time35 minutes
Recipe Author Lynn April
Servings: 18 muffins

Ingredients

  • 2 cups whole wheat flour be sure to measure properly
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup ground flaxseed
  • 1/2 cup chopped pecans or walnuts
  • 3 large eggs
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup vegetable canola, or melted coconut oil
  • 1/3 cup homemade applesauce store-bought is fine, chunky or smooth, be sure it's unsweetened
  • 1/4 cup orange or pineapple juice fresh or store-bought
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins1
  • 3 large carrots shredded (about 2 cups)2
  • 1 medium size apple shredded (about 1 cup)
Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

  • Preheat oven to 400°F. Spray the wells of a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 18 muffins.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, flax, and nuts until combined. Set aside.
  • In a medium size bowl, whisk together the eggs, brown sugar, oil, applesauce, orange juice, and vanilla until completely combined. Pour the wet ingredients into the dry ingredients, give it a few stirs, then add the raisins, carrots, and apple. Continue to gently fold everything together until no flour pockets remain.
  • Spoon the batter into the prepared pan, filling them 3/4 of the way. Bake muffins for 5 minutes, then while keeping the oven door shut, reduce the oven temperature to 350°F. Bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Leftover muffins stay fresh at room temperature up to 5 days. Muffins freeze well, up to 2 months. Thaw overnight in the refrigerator.

Notes

  1. Regular or golden, or use dried cranberries instead.
  2. You can also use shredded zucchini here. Use 2 cups. Or, use 1 cup carrots and 1 cup zucchini.
Adapted from King Arthur Flour

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1muffin | Calories: 142kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 198mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1926IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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