Morning Glory Muffins

Name: Morning Glory Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 servings
Ingredients: 2 Cup All-Purpose Flour; 1 Tsp Baking Powder; 1 Tsp Baking Soda; 2 Tsp Cinnamon; 1/4 Tsp Ginger; 1/2 Tsp Salt; 3 Large Eggs; 2/3 Cup Brown Sugar; 1/2 Cup Avocado Oil; 1/4 Cup Orange Juice; 1 Tsp Vanilla; 1 Orange Zest; 1 1/2 Cup Carrot - Grated; 1 Cup Honeycrisp Apple - Grated; 1/2 Cup Raisins; 1/3 Cup Unsweetened Shredded Coconut; 1/3 Cup Walnuts - Chopped

Prep: 20 min Cook: 20 min Total: 40 min Serves: 16 4 views

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Bursting with the vibrant flavors of grated carrots and Honeycrisp apples, these muffins are a wholesome treat that will brighten your morning. Each bite offers a delightful combination of moist texture and crunchy walnuts, perfectly balanced by the warmth of cinnamon and a hint of coconut. Ideal for a cozy breakfast or a delightful snack, they bring a touch of sunshine to any occasion, making them a favorite for families and gatherings alike. Enjoy them fresh out of the oven, and let their comforting aroma fill your kitchen!

Ingredients

2 Cups All-Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
2 Tsp Cinnamon
1/4 Tsp Ginger
1/2 Tsp Salt
3 Large Eggs
2/3 Cup Brown Sugar
1/2 Cup Avocado Oil
1/4 Cup Orange Juice
1 Tsp Vanilla
1 Orange Zest
1 1/2 Cups Carrot - Grated
1 Cup Honeycrisp Apple - Grated
1/2 Cup Raisins
1/3 Cup Unsweetened Shredded Coconut
1/3 Cup Walnuts (or Pecan) - Chopped

Directions

Preheat the oven to 375°F (190°C). Line 16 standard muffin cups with paper liners or lightly grease them.
Whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl.
In a separate bowl, whisk the eggs, brown sugar, oil, orange juice, vanilla, and orange zest. Stir in the grated carrots and apple.
Add the wet mixture to the dry ingredients and stir until only a few streaks of flour remain. Fold in the raisins, coconut, and nuts just until combined.
Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.