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Morning Glory Muffins Recipe

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4.4 from 59 reviews

  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

Morning glory muffins are a wholesome, moist, and flavorful baked treat packed with fruits, nuts, and spices. This recipe uses a blend of wholewheat, buckwheat, and all-purpose flours combined with fresh apples, grated carrot, and warm spices like cinnamon and allspice. Sweetened naturally with honey or maple syrup and topped with oats and brown sugar for a delightful crunch, these muffins are perfect for breakfast or a healthy snack.

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 (205°C). Grease a muffin tin or line it with cupcake liners to prevent sticking.
  2. Combine Wet Ingredients: In a medium bowl, whisk together the water or almond milk, unsweetened apple sauce, vegetable oil, apple cider vinegar, and honey (or maple syrup) until the mixture is smooth and well combined.
  3. Mix Dry Ingredients and Add Fruit and Vegetables: In a large bowl, whisk together the wholewheat flour, buckwheat flour (or spelt), all-purpose flour, baking powder, baking soda, cinnamon, allspice (or nutmeg), salt, and orange zest. Then fold in the chopped apples and grated carrot evenly throughout the dry mixture.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing to keep the muffins tender. Fold in the sliced almonds or chopped walnuts.
  5. Fill Muffin Tins and Add Topping: Distribute the batter evenly into the prepared muffin tins. Sprinkle the tops of each muffin with rolled oats and brown sugar for added texture and sweetness.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
  8. Serve: Enjoy these morning glory muffins warm or at room temperature. They pair wonderfully with a cup of strong, sugarless tea, offering a nourishing start to your day.

Notes

  • You can substitute buckwheat flour with spelt flour if preferred.
  • Use unsweetened apple sauce and almond milk for a lighter, dairy-free option.
  • Adjust sweetness by using maple syrup or honey according to taste.
  • For added crunch and flavor, nuts like walnuts or almonds can be swapped as preferred.
  • To keep muffins soft, do not overmix the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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