Morning Glory Muffins
- Prep Time 10 minutes
- Cook Time 17 minutes
- Total Time 27mins
- Yield 12 minutes
- Category breakfast
- Method oven
- Cuisine american
Morning Glory Muffins
These scrumptious morning glory muffins are hearty enough for breakfast and loaded with raisins, oats, and alllll the good stuff.
- Prep Time 10 minutes
- Cook Time 17 minutes
- Total Time 27mins
- Yield 12 minutes
- Category breakfast
- Method oven
- Cuisine american
Ingredients
Units
- 3/4 cup vegetable oil
- 1 cup brown sugar, packed
- 3 eggs, room temperature
- 2 cups shredded carrots, packed
- 1 cup shredded apples*
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
- 1 1/4 cup whole wheat flour
- 1 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut, optional
Instructions
- Preheat the oven to 425°F and line 24 muffin cups with liners. Grease the tops of the muffin tins and set aside.
- In a large bowl, combine the vegetable oil, brown sugar, and eggs. Use a whisk to beat everything together. Add the carrots, apples, vanilla, and orange juice.
- Add the oat flour, whole wheat flour, baking soda, baking powder, salt and spices to the wet ingredients and whisk to combine. Do not over mix. Fold in the raisins and coconut if using.
- Scoop 1/3 cup of batter into each of the prepared muffin cups and bake at 425°F for 5 minutes. After 5 minutes turn the oven down to 375° and bake for 12 more minutes or until the muffins spring back to the touch and a knife inserted into the middle comes out mostly clean.
- Allow the muffins to cool before enjoying!
Notes
*You can also sub out the shredded apples for apple sauce!