Morning Glory Muffins are packed full of carrots, apple, dried fruit, and coconut! They are definitely a delicious snack if you are looking for a healthier muffin choice. These muffins are filled with whole wheat flour for extra fibre!
When making muffins, I always find they work best with a thicker batter. Not to say we want our muffins dry, but a thicker batter helps the batter rise more evenly and create those lovely domed tops. With thinner batter, you are more likely to get more spread, which makes for messy muffin tins, and flatter topped muffins.
It also helps to fill muffin tins right up to the top- not 3/4 of the way like you would cupcakes. When you fill the batter to the top, there is a much better chance the muffin will rise nice and high.
Try out these delicious muffins today!
Whole Wheat Morning Glory MuffinsPrint Recipe
- 2 cups whole wheat flour
- 1/2 cup golden yellow sugar (light brown)
- 1/2 cup unsweetened shredded coconut
- 1/3 cup roasted sunflower seeds (optional)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 2 eggs
- 1/2 cup neutral flavoured oil
- 3/4 cup unsweetened almond milk or other milk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups grated carrot (from 2 medium carrots)
- 1 apple, grated (you can peel first, or leave peel on)
- 1/2 cup currants or raisins (soak in hot water for 5 minutes to soften)
Preheat oven to 375 degrees F. Line muffin tin with paper liners or grease.
In a large bowl, combine the flour, sugar, coconut, sunflower seeds, cinnamon, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, oil, almond milk, and vanilla. Stir in the honey, grated carrot, apple, and currants.
Add the wet ingredients to the dry, and mix just until combined. Over-mixing will result in tougher muffins!
Divide the batter into the 12 muffin cups evenly. The batter should be almost at the top of the cup- this is how we will get nice domed tops.
Sprinkle extra sunflower seeds on top if using.
Bake for 18-20 minutes or until a tester comes out clean when inserted into the middle.
Cool for 5 minutes before removing from muffin tin and cooling completely on a wire rack.