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Morning Glory Muffins to Celebrate the End of COVID

Delicious recipe for a sweet crumbly muffin that you can't get enough of!!

  • 2 C whole wheat flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/3 C ground flax, optional
  • 1/2 C packed brown sugar
  • 1/4 C honey
  • 1/3 C vegetable, canola, or coconut oil
  • 1/3 C applesauce
  • 1 tsp orange zest
  • 1/4 C orange juice
  • 1 tsp vanilla
  • 1 tsp fiori di sicilia extract from King Arthur Flour, optional
  • 2 C shredded carrot
  • 1 C shredded apple
  • 1/2 C raisins
  • 1/2 C chopped walnuts or pecans
  • 1/4 C pumpkin seeds for topping
  1. Preheat oven to 425 degrees. spray a 12 count muffin tin and a few extras with non-stick spray or line with muffin liners.

  2. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, salt, and flax meal in a large bowl.

  3. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and flavorings together until combined.

  4. Whisk in the carrots and apples into the oil mixture and then pour the wet mixture into the dry ingredients and stir with a wooden spoon until combined.

  5. Add nuts, raisins, and combine until no dry streaks remain.

  6. Spoon the batter into the liners, filling up to the top.

  7. Sprinkle pumpkin seeds on top of battter.

  8. Bake for 5 minutes at 425 degrees and then reduce to 350 degrees and bake for an additional 15-18 minutes until firm to the touch and golden brown.

  9. Freeze leftovers or store at room temperature for 2 days or in the refrigerator for up to a week.