Morning Glory Muffins Recipe | Happy Healthy Eating

These Morning Glory Muffins Loaded with pecans, raisins, and apples, it's the perfect on-the-go breakfast. Subtle sweetness and hints of cinnamon in every bite, making it a delicious morning treat.

Why You'll Love These Morning Glory Muffins

Once you try these light and airy morning glory muffins, you won't need to stop at the coffee shop in the morning.

• healthy. There's applesauce, carrots, apples, coconut, pecans and cinnamon in every bite.
• Suitable for beginners. They are as simple as a mixing box. Anyone can nail them!
• Very suitable for carrying on the go. Store muffins in a ziplock bag and munch on them throughout the day.
• Fast. Despite the crunchy, sweet additions to the batter, you only need 30 minutes to whip up a batch.

Recipe ingredients

Brown sugar, applesauce, and cinnamon add a subtle caramel flavor to these morning glory muffins. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

• sugar – For this, use granulated or light brown sugar.
• brown sugar– Feel free to use light or dark brown sugar.
• coconut oil – Vegetable, corn, and canola oils are also effective.
• Unsweetened Applesauce – You can make your own by mixing 1 small apple with a core and 1/3 cup of water until you have a puree.
• Egg – You can use liquid eggs.
• Vanilla extract – Feel free to swap it out for almond extract.
• All Purpose Flour – Cake flour also works.
• baking soda – Do not replace it with baking powder as they are not the same.
• Cinnamon – If you have nutmeg on hand, buy it.
• Salt – Kosher salt is best.
• apple – I prefer Honeycrisp, but add your favorite.
• raisins – Golden raisins or dried cranberries can be substituted.
• radish – Baby carrot leftovers are perfect for this.
• Walnut – Almonds and walnuts also work.
• shredded coconut—— Make sure it has no added sugar.

How to Make Morning Glory Muffins

Morning Glory Muffins are as simple as your favorite box mix, but packed with tons of fruity, crunchy extras. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prepare the oven. Set oven to 350F. Line a muffin tray with paper mats. Set it aside.

• Mix wet ingredients. Place sugar, coconut oil, applesauce, eggs, and vanilla extract in a large bowl and whisk until smooth.
• Combine wet and dry ingredients. Add the flour, baking soda, cinnamon and salt to the wet ingredients and mix well. Don't worry if some small lumps remain.
• Added new add-ons. Gently stir in apples, carrots, raisins, pecans, and coconut until well combined.
• bake. Pour batter into each waffle liner until 3/4 seconds full. Do not add more or the muffins will overflow. Place the tray in the oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove them from the oven. Let them cool and enjoy!

Tips and variations

Chocolate and matcha lovers will also love these fruity and sweet morning glory muffins!

• Add more crunch. Add up to 1 tablespoon chia, pumpkin, or flax seeds to the batter for extra texture.
• Make them chocolatey. Stir 1/4 cup unsweetened cocoa powder into the dry ingredients, then fold 1/2 cup chocolate chips into the batter for a chocolate variation of these muffins.
• Add natural sweetener. Replace granulated sugar with 1 sugar cube banana; This will reduce the amount of processed sugar in the recipe.
• Add matcha. Mix 1/2-1 tablespoon matcha powder into the dry ingredients for a herby flavor.
• Choose a silicone backing. This is a waste-free method because you don't throw away the paper muffin liners. They're also a great option if you plan on having them for breakfast on the go.
• Use an oven thermometer. Sometimes, although the temperature is read, the oven is not calibrated correctly. Use an oven thermometer to make sure your oven is at the proper temperature for best results.
• No overmixing. Do not mix the batter until completely smooth as the waffles will become dense and rubbery. Stir gently until combined. If you're worried about medium chunks, break them up with a fork or spoon.

How to store muffins

Be sure to cool the muffins completely before storing to avoid spoilage.

• counter: Store them in a paper bag or airtight container away from sunlight for up to 3 days.
• refrigerator: Store them in an airtight container for up to 7 days. Leave them on the counter for 10-15 minutes to allow them to come to room temperature before starting to serve.
• refrigerator: Wrap them twice in plastic wrap. Transfer them to freezer-friendly bags. Freeze for up to 3 months. Thaw them in the refrigerator overnight or on the counter for 30 minutes.

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