Morning Glory Muffins Carrot Apple (Printable)

Moist muffins packed with carrots, apples, nuts, and warm spices—perfect for breakfast or snacks.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 2 teaspoons baking soda
05 - ½ teaspoon salt
06 - ½ cup shredded unsweetened coconut

→ Wet Ingredients

07 - 3 large eggs
08 - ⅔ cup vegetable oil
09 - ¼ cup unsweetened applesauce
10 - 2 teaspoons pure vanilla extract

→ Fruits & Vegetables

11 - 2 cups grated carrots
12 - 1 large apple, peeled and grated
13 - ½ cup raisins

→ Nuts & Seeds

14 - ½ cup chopped walnuts or pecans
15 - ¼ cup sunflower seeds

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, cinnamon, baking soda, salt, and coconut until evenly blended.
03 - In a separate bowl, whisk eggs, oil, applesauce, and vanilla until fully incorporated and smooth.
04 - Pour wet ingredients into dry mixture and stir until just combined. Do not overmix—some small lumps are acceptable.
05 - Gently fold in carrots, apple, raisins, nuts, and sunflower seeds until evenly distributed throughout batter.
06 - Divide batter evenly among prepared muffin cups, filling each about ¾ full.
07 - Bake for 22–25 minutes until a toothpick inserted into the center comes out clean.
08 - Let muffins rest in pan for 5 minutes, then transfer to wire rack to cool completely.

# Tips for Success:

01 -
  • These muffins manage to be incredibly nutritious while still tasting like an indulgent breakfast treat
  • The batter comes together in one bowl, making them perfect for busy weekday mornings or lazy weekend baking
02 -
  • Overmixing the batter will make these muffins tough instead of tender, so stop mixing as soon as the flour disappears
  • Grating your own carrots and apples instead of buying pre-grated makes a huge difference in texture and moisture
03 -
  • Room temperature ingredients mix more easily and create a more uniform batter
  • If using whole wheat flour, let the batter rest for 10 minutes before baking to hydrate the flour

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