Morning Glory Muffins

Moist morning glory muffins packed with fruit, veggies, and more!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 298kcal

Preheat the oven to 375F. Lightly grease a 12-cup muffin tin, or line it with paper liners.
In a medium bowl, whisk together the raisins, carrots, apples, coconut, and nuts. Set aside.
½ cup raisins, 2 cups peeled and grated carrots, 1 cup peeled and grated Granny Smith apple, ½ cup shredded sweetened coconut, ½ cup chopped walnuts or pecans
In a separate large bowl, whisk oil, eggs, and vanilla together until combined.
⅓ cup oil, 3 large eggs, 1 teaspoon vanilla extract
Whisk in buttermilk until combined.
⅓ cup buttermilk
Add flours, brown sugar, baking soda, cinnamon, ginger, and salt. Whisk in just until incorporated.
1 cup finely milled whole-wheat flour, 1 cup all-purpose flour, 1 cup light brown sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground ginger, ½ teaspoon salt
Stir in raisin mixture.
Divide the batter between the prepared muffin tins.
Bake the muffins for 23-28 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
Remove from the oven, and let cool in pans for 5 minutes.
Remove to wire rack to finish cooling.

Raisins: Golden or regular. Can also use part raisins, part dried cranberries.
Oils: Oils like canola or melted coconut work well in this recipe.
Buttermilk: Regular or low-fat ok.
Flours: Be sure to measure the flours properly to avoid adding extra flour. Aerate or sift the flours, spoon, and then level.
Nutrition values are estimates.