Morning Glory Carrot Muffins
Start your day with a batch of Morning Glory Carrot Muffins—an irresistibly moist, flavor-packed treat bursting with wholesome ingredients. Made with a delightful medley of shredded carrots, crisp apples, raisins, coconut, and crunchy nuts, these muffins strike the perfect balance of sweet and spiced, thanks to warm cinnamon and ginger. Lightened with a touch of unsweetened applesauce and vanilla, these muffins are a healthier choice without compromising on taste. Perfect for breakfast, brunch, or an on-the-go snack, these easy-to-make muffins come together in just over 20 minutes of prep time and bake to golden perfection. Store them for days or freeze for a quick grab-and-go option, keeping the goodness fresh whenever you need it.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 cups shredded carrots
- 1 cup shredded apple (peeled, if preferred)
- 0.5 cup raisins
- 0.5 cup chopped walnuts or pecans
- 0.5 cup shredded unsweetened coconut
- 3 units large eggs
- 0.67 cup vegetable oil
- 2 teaspoons vanilla extract
- 0.25 cup unsweetened applesauce
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, ground ginger, and salt until well combined.
Stir in the shredded carrots, shredded apple, raisins, chopped nuts, and shredded coconut. Mix thoroughly to coat the add-ins with the dry ingredients.
In a separate medium-sized bowl, whisk together the eggs, vegetable oil, vanilla extract, and unsweetened applesauce until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be sure not to overmix, as this can make the muffins dense.
Evenly divide the muffin batter among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
4177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 90.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4130 mg | 180% | |
| Total Carbohydrate | 517.8 g | 188% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 284.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 395 mg | 30% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
