The Perfect Morning Glory Muffins

These hearty muffins are perfect for an on-the-go breakfast. They're packed with carrots, apples, raisins, and pumpkins seeds. They taste like a healthier variation of carrot cake (my favorite!) and are delicious with a hot cup of coffee/tea. Happy Sunday everyone! 

MORNING GLORY MUFFINS

YIELD: 15 muffins | PREP TIME: 15 minutes | COOK TIME: 25 minutes | COOLING TIME: 5 minutes | TOTAL TIME: 45 minutes

Ingredients:

2 cups all-purpose flour, or whole wheat flour

1 cup brown sugar, packed

2 teaspoons ground cinnamon

½ teaspoon ground ginger

2 teaspoons baking soda

½ teaspoon salt

1 ¼ cup baby carrots, or about 3 large carrots cut into pieces

1 apple, cored and cut into slices

½ cup pumpkin seeds, or any nuts or seeds of your choice

3 eggs

¼ fresh squeezed orange juice

2/3 cup vegetable oil

2 teaspoons vanilla extract

Directions:

Preheat oven to 375°F and line a muffin tin with muffin liners.

Place the flour, sugar, cinnamon, ginger, baking soda, and salt into a medium bowl and whisk until combined. Stir in the raisins and pumpkin seeds and set aside.

Whisk the eggs with the orange juice until combined, then add the oil and vanilla and continue to whisk until fully combined. Set aside.

With your food processor, pulse the carrot pieces and apple slices until finely chopped, but be very careful not to puree them. If you do not have a food processor, you can grate or chop the apples and carrots, but this will take some time.

Add the apples and carrots and egg mixture to the flour mixture, and fold until the ingredients are fully incorporated. The batter will be very wet.

Evenly distribute the batter into the muffin liners and fill almost to the very top of the liner. Do not worry; the batter will not spill. Bake for about 21-25 minutes. When finished, allow the muffins to cool on a wire rack for 5 minutes.

Serve and enjoy! 

Store muffins in an airtight at room temperature container for up to 5 days.