Morning Glory Muffins

square photo of a muffin slathered with butter on a white plate

These morning glory muffins are fluffy, flavorful, and seriously satisfying. Serve them alongside your morning coffee or tea for a hearty and delicious breakfast!

Course Muffins and Breads

Cuisine Breads

Keyword hearty muffins, morning glory muffins

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 324kcal

Author Elaine Benoit

Equipment

Ingredients

Dry Ingredients

1 cup spelt flour (or flour of choice)
1 cup almond flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon

Wet Ingredients

2 eggs
1/2 cup almond milk (or milk of choice)
2 teaspoons vanilla
1/2 cup olive oil (or oil of choice)

Addons

1 1/2 cups shredded carrots (about 3 carrots)
1 macintosh apple (shredded - cortland or honeycrisp is a good option as well)
3/4 cup raisins
1/2 cup shredded coconut
3/4 cup walnuts

Instructions

Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 12 baking cups.
Put the shredding attachment in the food processor and add the carrots first - shred. Take out of the processor and set aside. Shred the apples next and set aside.
1 1/2 cups shredded carrots, 1 macintosh apple
In a medium mixing bowl, add dry ingredients and mix together.
1 cup spelt flour, 1 cup almond flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
Add eggs, milk, vanilla and oils and mix with a spatula until just incorporated.
2 eggs, 1/2 cup almond milk, 2 teaspoons vanilla, 1/2 cup olive oil
Add carrots, apple, raisins, coconut and walnuts and stir until just combined.
1 1/2 cups shredded carrots, 1 macintosh apple, 3/4 cup raisins, 1/2 cup shredded coconut, 3/4 cup walnuts
Spoon batter into muffin cups filling to the top. Bake for 20 - 22 minutes.
Let cool in the pan for 5 minutes before transferring the muffins to a wire rack.
Eat
Smile
Enjoy

Notes

Helpful tips

The original recipe adds pineapple chunks to these muffins, but I've omitted the fruit as I prefer them without them. If you want to add pineapple, add 3/4 cup and increase the flour measurement to 2 1/4 cups.
If you don't want to add almond flour to these muffins, no worries, just use the flour of your choice.
Spouted spelt is my go-to flour but white whole wheat flour or all purpose flour are great substitutions.
If you don't have a food processor to shred the vegetables, you can also use a box grater or regular cheese grater.
I'm using walnuts in these muffins but you can either omit them or use a different nut like pecans or slivered almonds.
My go-to baking oil is a light olive oil, but you can use 1/2 cup vegetable oil or coconut oil if you prefer.
Want to make these muffins vegan? Substitute 1/2 cup of applesauce for the eggs. (1/4 cup per egg.)
Wash the apple and vegetables with a vegetable cloth to remove any pesticides.
You want around 1 1/2 cups of shredded carrots and 3/4 cups of apples. But if it is a little bit more, it's okay, but don't have less than those measurements.
Some people add shredded zucchini in their morning glory muffins, but I find zucchini throws off the liquid in the recipe because of how watery it is.
We regularly freeze muffins because we are a family of 2 and don't eat them fast enough. So to keep them fresh, just store them in an airtight container like a gallon ziplock bag and place them in the freezer for up to 3 months or the fridge for up to 2 weeks.

Nutrition