These muffins are breakfast on their own, full of carrot, apple, raisins, and walnuts. Delicious and easy to make, of course! You can make them the traditional way or healthier with coconut oil and whole wheat flour. Both variations are found in this post.
Are you in the habit of eating breakfast?
I'm always looking for simple breakfast recipes as I am very guilty of just having coffee. I can't get myself to eat solids for several hours, so breakfast in a muffin is a great way of getting some nutritious bites.
I'm partial to my favorite Raisin Bran Muffins, or the Banana Quinoa Chocolate Muffins when I want something that is gluten-free, but lately, these morning glory muffins are getting my undivided attention.
I alternate between the traditional recipe and the healthier alternative I developed because I started making them a routine. I freeze them and then there's no excuse for not eating breakfast.
So, let's get into the nitty-gritty details.
This recipe implies certain ingredients that must be in the list and some that are optional. My take includes all of the ones in the image below.
- Flour - I use superfine whole wheat flour and white whole wheat flour. You can also use part all-purpose.
- Oil - I use coconut oil, but they are wonderful with sunflower oil or even with olive oil. Not as light, but still great.
- Carrots - wash them well, but you can grate them with or without the skin.
- Apple - use any baking apple you want. I love Granny Smith because they add some acid. I cube or grate them, either way is fine.
- Nuts - walnuts or pecans both work very well. I like them lightly toasted because their flavor is very superior.
- Raisins - use dark or light raisins. Or even cranberries or a mix.
- Spices - I love ground cinnamon and nutmeg. A dash of ground ginger or allspice (or both) work well too.
- Sugar - I love to use finely ground muscovado sugar. Coconut sugar works well also, but it sweetens less. A tablespoon of honey can be added for flavor and moistness.
- Coconut - it is optional and it adds a very particular flavor. If you like a more traditional carrot cake flavor I would omit it. I like it and use it but only if I have it. I would never not make these muffins because I didn't have shredded coconut in my pantry.
Time needed: 5 minutes.
Since we use oil, there's no need to cream (as you would with butter). A bowl, a whisk, and a spatula are all you need.
- First the eggs, sugar, oil and vanilla.
In a bowl mix the wet ingredients with the sugar.
- Add the flours and other dry ingredients.
After adding the dry ingredients only mix until combined. Don't beat or overmix so that the muffins are as tender as they can be.
- The add-ins.
The carrots and apple are added next. At this point, I suggest switching to a spatula so it's easier to mix. Last, add the walnuts, raisins, and coconut if using
The resulting batter will be thick so make sure you have it all well mixed.
How to prepare the pan
I use muffin pans, regular-sized.
Either use cupcake liners (image below) or butter/spray them and omit the paper liners. Both work.
Storing the baked muffins
They keep well at room t° for a day or two. Keep them covered.
After that, I suggest freezing them. Warm in the oven before eating, they will taste better. At least that's what I do.
My top tips
- Chopping: finely chop or grate carrots and apple. It's easier to mix and eat.
- Toasting: lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins.
- Oil: use sunflower or olive instead of coconut.
- Raisins: make sure they are seedless.
- Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.
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- 1 cup of coconut oil
- 1 cup fine muscovado or brown sugar
- 2 eggs
- 1 cup superfine whole wheat flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Several gratings of nutmeg
- 2 cups grated carrots (about 2 medium)
- 2 cups cubed apple (about 1 large)
- ⅓ cup chopped walnuts, lightly toasted
- ¼ cup shredded coconut, unsweetened (optional)
- ½ cup seedless raisins
- Preheat the oven to 350°F/180°C
- Line with paper cups (or butter/spray) 18 muffin pans.
- In a large bowl beat oil, sugar, and eggs until very well blended. I use a whisk, but you can use an electric hand-held mixer if you want.
- Add sifted flours, baking powder, baking soda, salt and spices in 2 parts and mix. I have it all measured and sift it directly over the oil mixture.
- Add carrots and apple and mix well with a spatula.
- Add walnuts, coconut, and raisins. Mix well until all is moist. The batter will be thick.
- Divide among prepared muffin pans. If your oven can't hold all the pans together bake them in two batches.
- Bake for about 25-35 minutes, or until golden, dry and a tester inserted comes out clean.
- Let cool on a wire rack.
- Keep for a day or two covered at room t°. Freeze leftovers. Warm before eating.
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