Description
Wholesome and moist Make-Ahead Morning Glory Muffins made with whole wheat flour, carrots, apples, raisins, and pecans. Perfect for meal prep breakfasts or snacks, soft and flavorful every time.
Ingredients
2 cups (260g) whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup (35g) ground flaxseed (optional)
3 large eggs, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (85g) honey
1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
1/3 cup (80g) unsweetened smooth applesauce
1 teaspoon orange zest (optional)
1/3 cup (80ml) orange juice or pineapple juice
1 teaspoon alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla or Watkins Clear Vanilla Flavor)
2 cups (260g) shredded carrots (about 4 large)
1 cup (140g) shredded apple (about 1 large)
1/2 cup (75g) raisins
1/2 cup (64g) chopped pecans
Instructions
1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased cupcake liners. Prepare a second pan or bake in batches if needed.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and flaxseed.
3. In a medium bowl, whisk together eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla flavor until combined.
4. Add shredded carrots and apples into the wet mixture.
5. Pour the wet ingredients into the dry ingredients and stir a few times with a wooden spoon or spatula.
6. Add raisins and pecans, then fold everything together until just combined and no flour pockets remain.
7. Spoon batter into muffin liners, filling each to the top.
8. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake an additional 18 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
These Make-Ahead Morning Glory Muffins stay fresh at room temperature for up to 2 days or in the refrigerator for up to a week.
For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave.
The initial high baking temperature helps the muffins rise tall, while lowering the temperature ensures even baking inside.
For mini muffins, bake 13–14 minutes total at 350°F (177°C).
You can refrigerate the batter overnight before baking for an easy morning prep.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American