Imagine biting into a muffin so packed with flavor and nutrition that it transforms your entire morning routine! These One Bowl Morning Glory Muffins are not just a breakfast treat; they're a delicious revolution that combines wholesome ingredients, incredible taste, and mind-blowing convenience. With just one bowl and 30 minutes, you'll create a batch of muffins that will have your family racing to the kitchen and your taste buds dancing with joy. Whether you're a busy professional, a health-conscious foodie, or a baking enthusiast, these muffins are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Whisk together until well blended and no lumps remain.
- Add brown sugar to the dry ingredients and mix thoroughly to break up any sugar clumps.
- In a separate small bowl, whisk together eggs and vegetable oil until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix.
- Fold in grated carrots, shredded coconut, raisins, and chopped walnuts. Mix until evenly distributed throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Don't overmix the batter! Stir just until ingredients are combined to keep your muffins tender and light.
- Use fresh, room temperature eggs for better incorporation and rise.
- Grate carrots finely to ensure even distribution and moisture throughout the muffins.
- For extra nutrition, try toasting the walnuts and coconut before adding them to the batter.
- If you prefer a less sweet version, you can reduce the brown sugar by 2-3 tablespoons.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let muffins cool completely before storing to prevent soggy bottoms.
- These muffins freeze beautifully - wrap individually for quick grab-and-go breakfasts!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 5g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 35mg
