Morning Glory Muffins Recipe

Ingredients

This recipe includes certain ingredients that are a must 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 all purpose flour if not going the healthier route or half and half.
• 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. I don't recommend large chunks.
• Nuts - walnuts or pecans both work very well. I like them lightly toasted because their flavor is 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 light brown sugar or finely ground muscovado sugar when available. Coconut sugar also works, but it sweetens less. A tablespoon of honey can be added (together with the sugar) 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.

Easy steps

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.

1. First the eggs, sugar, oil and vanilla. In a bowl mix the wet ingredients with the sugar.
2. 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.
3. 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 (image 4).

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 or muffin cups (image below) or butter/spray the muffin tins or pan and omit the paper liners. Both work. But with paper cups the cleaning up is much easier.

Storing the baked muffins

They keep well at room temperature for a day or two. Keep them covered or in an airtight container.

After that, I suggest freezing them, always well covered (you might want to check our Freezer Baking guide). Warm them in a medium oven before eating, they will taste better and the texture will improve. At least that's what I do.

My top tips

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Chopping: finely chop or grate carrots and apple. It's easier to mix and eat.
• Toasting: though you can omit this step, lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins. Spread them separately on baking sheets and toast in a medium/low oven (300°F/150°C) for about 10 minutes, depending on the amount. Be careful with the coconut as it burns in seconds! Watch it closely and stir it once or twice as it bakes so it toasts more evenly.
• Oil: you can use any vegetable oil, like sunflower, coconut or even olive oil.
• Raisins: make sure they are seedless, it's quite annoying biting into seeds. Use dark or light raisins, and craisins or cranberries also work.
• Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.