Morning Glory Muffins with Carrot, Apple & Raisins

*If you enjoy healthy recipes year-round, follow Kami — she shares many delicious, nutritious ideas. Today she brought these Morning Glory Muffins for you to enjoy! ~Amber

Sweet, light, fluffy and moist — yet packed with wholesome ingredients. These Morning Glory Muffins prove you don’t have to sacrifice flavor for nutrition. If you love these, also try the Banana Muffins and Chocolate Cranberry Muffins on the site for more healthy takes on classics.

morning glory muffin recipe- No Diets Allowed

I was recently sent a so-called “healthy” Morning Glory Muffin recipe that relied on cups of sugar, butter, oil and white flour. A recipe that includes a carrot or an apple doesn’t automatically become healthy. True healthy baking uses better ingredients without compromising taste. I reworked the formula to keep these muffins flavorful, tender and genuinely nourishing.

I recommend whole wheat pastry flour for baking — it retains the nutrition of whole wheat but keeps baked goods light and tender, unlike regular whole wheat which can result in dense, heavy muffins. Whole wheat pastry flour is my go-to for muffins and quick breads.

5 from 1 rating

Morning Glory Muffins

Created by Amber Brady

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12 muffins

Ingredients

2 cups (240 g) whole wheat pastry flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups (170 g) carrots, grated
1 apple, peeled, cored, and finely chopped
1 cup (200 g) raisins
½ cup (122 g) applesauce
½ cup (118 ml) olive oil
½ cup (168 g) honey
2 tsp vanilla extract
2 Tbsp walnuts

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the whole wheat pastry flour, cinnamon, baking powder, baking soda and salt.
In a separate bowl combine the grated carrots, chopped apple, raisins, applesauce, olive oil, honey, vanilla and walnuts. Stir until combined, then fold the wet mix into the dry ingredients just until moistened — do not overmix.
Lightly spray a muffin tin with cooking spray or grease the cups. Scoop about 1/4 cup of batter into each muffin cup.
Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before serving. Enjoy!

Notes

Recipe from: Kami at No Diets Allowed (adapted here).

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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