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Morning Glory Muffins Recipe

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4.4 from 11 reviews

Morning glory muffins are a wholesome, nutrient-packed treat combining whole wheat, buckwheat, and all-purpose flours with fresh apples, grated carrot, and a hint of warm spices. Sweetened naturally with honey and apple sauce, these muffins offer a perfect, comforting start to your day or a rewarding snack, baked to perfection with a crunchy oat and brown sugar topping.

Ingredients

Wet Ingredients

  • 3/4 cup water (or your choice of unsweetened almond milk)
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup vegetable oil
  • 1 teaspoon apple cider vinegar
  • 1/4 cup honey (or maple syrup)

Dry Ingredients

  • 1 cup wholewheat flour
  • 1/2 cup buckwheat flour (or spelt flour)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice (or nutmeg)
  • 1 tablespoon orange zest (from 1/4 of an orange peel)
  • 1/2 teaspoon salt

Add-ins and Toppings

  • 4 apples, chopped into small cubes
  • 1 carrot, grated
  • 1/4 cup sliced almonds (or chopped walnuts)
  • 3 tablespoons rolled oats
  • 3 tablespoons brown sugar

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 400°F (204°C). Grease a muffin tin or line it with cupcake liners to prevent sticking and make removal easy.
  2. Mix the wet ingredients: In a medium bowl, whisk together the water or almond milk, unsweetened apple sauce, vegetable oil, apple cider vinegar, and honey until the mixture is smooth and fully combined.
  3. Combine dry ingredients and add fruit and veggies: In a large bowl, whisk together whole wheat flour, buckwheat or spelt flour, all-purpose flour, baking powder, baking soda, cinnamon, allspice or nutmeg, salt, and orange zest. Stir in the chopped apples and grated carrot to evenly distribute them throughout the dry mixture.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined – be careful not to overmix to keep your muffins tender. Fold in the sliced almonds or chopped walnuts at the end to add texture.
  5. Fill muffin tin and add topping: Distribute the muffin batter evenly into the prepared muffin tin cups. Sprinkle each muffin generously with rolled oats and brown sugar to create a flavorful, crispy topping.
  6. Bake and cool: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
  7. Serve: Enjoy these nourishing morning glory muffins warm or at room temperature alongside a cup of strong, sugarless tea for a comforting, wholesome snack or breakfast.

Notes

  • You can substitute almond milk with any plant-based or regular milk depending on your preference.
  • Use maple syrup instead of honey to keep the recipe vegan.
  • For nut-free version, omit the almonds or walnuts.
  • Be careful not to overmix the batter; overmixing can lead to tough muffins.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Adding orange zest gives a fresh citrus aroma which complements the spices and fruits.
  • Check muffins toothpick test at 20 minutes to avoid overbaking.

Find it online: https://miracooking.com/morning-glory-muffins-recipe/