These Morning Glory Muffins are an easy, make-ahead, healthy breakfast or snack that's just bursting with fresh flavors and good-for-you ingredients!
Do you love muffins as much as we do? They are a staple in our kitchen because they freeze so well and make a great morning option (or afternoon snack) when I don't want to cook. A few seconds in the microwave and they're warm, fresh, moist and tender. Perfect!
These particular muffins are near and dear to my heart, since they are modified from the Morning Glory Muffins that I grew up with from my favorite farm stand and bakery on Martha's Vineyard...just up the road from my parents' house.
The Morning Glory Farm cookbook is one of my favorite cookbooks of all time, and it's one that I use over and over again.
I tweaked the bakery's original recipe to make it a little bit more nutritious, but I kept all of the delicious flavor and texture that I know and love. Trust me, with a cup of coffee and some yogurt on the side, you will soon discover your new favorite breakfast!
Tips For Making These Morning Glory Muffins:
- Once they have cooled completely you can freeze them
- You can sub the apple for different fruits such as blueberries, or I often like to swap out the apple in favor of ½ cup of chopped pecans!
- For a little indulgence try adding white chocolate chips
- Serve with yogurt and fruit
Other easy muffin recipes that you might enjoy:
- Healthy Apple Muffins
- Whole Wheat Banana Blueberry Muffins
- Orange Cranberry Corn Muffins
- Two-Ingredient Pumpkin Spice Muffins
Morning Glory Muffins
- 1 ¼ cups packed brown sugar
- 3 eggs
- ¼ cup oil (I use a neutral oil like canola, vegetable or avoacado oil)
- ½ stick (¼ cup) butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or sub with whole wheat pastry flour)
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon
- 2 cups shredded carrots
- ½ cup raisins
- 1 cup finely-chopped apples (OR I like to substitute with just ½ cup of chopped pecans)
- Optional: turbinado sugar for the tops
- Preheat oven to 350°F (180°C)
- Line muffin tin with paper liners or spray with cooking spray.
- In a large bowl, whisk together sugar, eggs, oil, butter and vanilla.
- In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
- Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
- Fold in carrots, raisins, and apples (or pecans).
- Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar.
- Bake for 20 minutes, or until toothpick inserted in center comes out clean.
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