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 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- 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.
- 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.
- 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.
- 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.
- Fold in the grated carrots, shredded coconut, chopped walnuts, and raisins into the batter. Ensure that they are evenly distributed throughout the mixture.
- 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.
- 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.
- 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.
- 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
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently fold ingredients until just combined to keep your muffins tender and light. Overmixing can lead to tough, dense muffins.
- Fresh is Best: Use freshly grated carrots for maximum moisture and flavor. Pre-shredded carrots can be drier and less flavorful.
- 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.
- 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.
- 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