Morning Glory Muffins

Years ago, I discovered the Morning Glory Cafe in Marstons Mills on Cape Cod, and their homemade morning glory muffins have stayed with me ever since. This recipe is my take on those muffins and always brings me back to mornings on the Cape.

Packed with shredded carrots, grated apple and fresh orange zest, these muffins are hearty without feeling heavy. Pecans add crunch, while tart dried cherries bring a pop of sweetness. Made with whole wheat flour, they’re perfect with a cup of coffee or tea for breakfast or an afternoon snack.

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Course: Breakfast, Snack

Servings: 12 muffins

Calories: 250kcal

Ingredients

• 2 cups whole wheat flour I used part whole wheat and part white whole wheat flour, which is optional
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 1/3 cup grapeseed oil or other neutral oil or melted coconut oil
• 1/3 cup unsweetened applesauce
• 1 teaspoons finely grated orange zest
• 1/3 cup freshly squeezed orange juice 1 large orange
• 1 teaspoon pure vanilla extract
• 2 cups shredded carrots
• 1 cup grated apple
• 1/2 cup chopped pecans
• 1/2 cup chopped dried tart cherries

Instructions

• Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners and lightly coat with nonstick cooking spray. In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla until well combined. Stir in the shredded carrots and grated apple. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the pecans and dried tart cherries, being careful not to overmix.
• Divide the batter evenly among the prepared muffin cups, filling each to the top. Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Grate the carrots and apple on the large holes of a box grater and don’t squeeze out the moisture. It helps keep the muffins tender.

Nutrition

Serving: 1muffin | Calories: 250kcal | Protein: 5g | Fat: 10g | Fiber: 3g

Tried this recipe?Let us know how it was!