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SideChef
Recipes
Breakfast
Morning Glory Muffins
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15 INGREDIENTS • 7 STEPS • 40MINS

Morning Glory Muffins

Recipe
5.0
1 rating
These delicious muffins are great for breakfast or any snack on the go!
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Morning Glory Muffins
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
These delicious muffins are great for breakfast or any snack on the go!
40MINS
Total Time
$1.08
Cost Per Serving
Ingredients
Servings
12
us / metric
All-Purpose Flour
2 cups
All-Purpose Flour
Ground Cinnamon
2 tsp
Ground Cinnamon
Ground Ginger
as needed
Ground Ginger
Salt
as needed
Salt
Baking Powder
1 Tbsp
Baking Powder
Vegetable Oil
2/3 cup
Vegetable Oil
Brown Sugar
1 cup
Brown Sugar
Egg
3
Large Eggs
Apple Sauce
3/4 cup
Apple Sauce
or Canned Crushed Pineapple
Vanilla Extract
2 tsp
Vanilla Extract
Orange
1/2
Orange, zested
Carrot
2 cups
Carrots, shredded
Raisins
1/2 cup
Raisins
Unsweetened Shredded Coconut
3/4 cup
Unsweetened Shredded Coconut
Chopped Pecans
1/2 cup
Chopped Pecans
Nutrition Per Serving
VIEW ALL
Calories
386
Fat
21.0 g
Protein
4.9 g
Carbs
47.3 g
Add to plan
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Morning Glory Muffins
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C). Line a jumbo or a 12 cups muffin pan with liners.
step 2
In a medium sized bowl, whisk together the All-Purpose Flour (2 cups), Baking Powder (1 Tbsp), Ground Cinnamon (2 tsp), Ground Ginger (as needed) and Salt (as needed). Set aside.
step 3
In a large bowl, whisk together Vegetable Oil (2/3 cup), Eggs (3), Brown Sugar (1 cup), Vanilla Extract (2 tsp), Apple Sauce (3/4 cup), and Zest of the Orange (1/2). Whisk until well combined.
step 4
Add flour mixture to wet ingredients, then add Carrots (2 cups), Raisins (1/2 cup), Unsweetened Shredded Coconut (3/4 cup) and Chopped Pecans (1/2 cup). Fold everything together gently just until combined and no flour lumps remain.
step 5
Spoon the batter into liners, filling them all the way to the top.
step 6
Bake for 23-25 or until a toothpick inserted in the middle comes out clean. For regular size muffins, bake for 15-18 minutes.
step 7
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
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Tags
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Breakfast
Dairy-Free
American
Brunch
Back to School
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Spring
Vegetables
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