Morning Glory Muffins
Description
Morning Glory Muffins are delicious and such a treat to have for breakfast or as a snack.
The combination of shredded carrots and raisins works so well in these muffins, as the outside is slightly crunchy but the inside is soft and moist.
This recipe is adapted from the Morning Glory Muffins recipe from Martha Stewart.
A lot of recipes for Morning Glory Muffins include additional fillings like shredded apples, coconut flakes, almonds, and/or walnuts. Feel free to include any fillings that you enjoy!
Tips
Add a small amount of rolled oats to the top of each muffin before putting them into the oven for a crunchy topping.
After baking for 23 minutes, poke a toothpick into the tallest muffin and check that it comes out clear to make sure the muffins are baked all the way through.
List of Ingredients
- 1.25 cups of All-Purpose Flour
- 0.5 cups of Dark Brown Sugar
- 0.5 teaspoons of Baking Powder
- 0.5 teaspoons of Baking Soda
- 0.5 teaspoons of Salt
- 0.5 teaspoons of Ground Nutmeg
- 0.5 teaspoons of Cinnamon
- 1 cup of Rolled Oats
- 1 cup of Raisins
- 3 Tablespoons of Extra-Virgin Olive Oil
- 1 Large Egg
- 0.5 cups of Almond Milk
- 1.5 cups of Finely Shredded Carrots
Recipe Steps
- Preheat the oven to 400 degrees (F).
- Add baking cups to a 12-cup muffin pan.
- In a large bowl, mix together the flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until there are no lumps.
- Stir in oats and raisins.
- Add all the wet ingredients (olive oil, egg, almond milk, and shredded carrots) and mix until blended.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 23 minutes, until a toothpick inserted in center of a muffin comes out clean.
- Let the muffins cool for at least 10 minutes before serving; store the muffins in an air-tight container for up to 3 days.