Morning Glory Carrot Muffins

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Morning Glory Carrot Muffins

Imagine biting into a moist, decadent muffin that's not just a treat, but a nutrition-packed powerhouse that transforms your morning routine! These Morning Glory Carrot Muffins are about to become your new obsession - a perfect blend of wholesome ingredients, irresistible flavor, and pure breakfast magic that will have your family begging for more. Whether you're a health-conscious foodie or just looking for a delicious morning pick-me-up, these muffins are your ticket to breakfast bliss!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1 tsp cinnamon
  6. 1/2 tsp salt
  7. 1/2 cup sugar
  8. 1/2 cup brown sugar
  9. 2 large eggs
  10. 1/2 cup vegetable oil
  11. 1 cup grated carrots
  12. 1/2 cup shredded coconut
  13. 1/2 cup chopped walnuts
  14. 1/2 cup raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
  2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Whisk these dry ingredients together until they are well combined.
  3. In another bowl, mix the granulated sugar and brown sugar together. Add the eggs and vegetable oil to the sugar mixture. Whisk until the mixture is smooth and well blended.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
  5. Fold in the grated carrots, shredded coconut, chopped walnuts, and raisins into the batter. Ensure that they are evenly distributed throughout the mixture.
  6. Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
  9. Enjoy your Morning Glory Carrot Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.

Tips

  1. Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
  2. Don't Overmix: Gently fold ingredients until just combined to keep your muffins tender and light. Overmixing can lead to tough, dense muffins.
  3. Fresh is Best: Use freshly grated carrots for maximum moisture and flavor. Pre-shredded carrots can be drier and less flavorful.
  4. Customize Your Mix-Ins: Feel free to swap nuts or add different dried fruits to make the recipe your own. Pecans or almonds work great as walnut alternatives.
  5. Check for Doneness: The toothpick test is crucial - it should come out clean or with just a few moist crumbs when the muffins are perfectly baked.
  6. Storage Hack: These muffins freeze beautifully! Wrap individually and store for up to 3 months for a quick, delicious breakfast anytime.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 42g

Protein: 6g

Fat: 17g

Saturated Fat: 4g

Cholesterol: 35mg

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