Glory muffins recipe – Step by Step Guide: Filled with healthy ingredients like whole wheat flour, flaxseed, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced morning glory muffins taste like apple cake, spice cake, and moist carrot cake combined. (And for breakfast!) There’s plenty of substitution suggestions available above so you can truly make them your own.
Glory muffins recipe – Step by Step Guide
Ingredients
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup (35g) ground flaxseed (optional)
- 3 large eggs, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (85g) honey
- 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
- 1/3 cup (60g) unsweetened smooth applesauce
- 1 teaspoon orange zest (optional)
- 1/3 cup (80ml) orange juice or pineapple juice
- 1 teaspoon pure vanilla extract
- 2 cups (260g) shredded carrots (about 4 large)
- 1 cup (140g) shredded/grated apple (about 1 large)
- 1/2 cup (75g) raisins
- 1/2 cup (64g) unsalted chopped pecans
Instructions
- Warm the oven up to 425°F (218°C). Spray nonstick spray on a 12-count muffin pan or use cupcake cups that have been greased and sprayed. This recipe makes 14–16 muffins, so either follow the same steps to make a second muffin pan or bake them one at a time and save the extra batter at room temperature for when the first batch is done.
- In a big bowl, mix the flaxseed, cinnamon, ginger, salt, baking soda, and flour together using a whisk. Add the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla to a medium bowl. Use a whisk to mix the ingredients together. Add the apples and carrots and mix them in. Add the wet ingredients to the dry ones and stir a few times with a plastic spatula or wooden spoon. Then add the pecans and raisins. Add the flour and mix it all together until there are no more flour spots.
- Put enough batter in the cups to fill them all the way to the top. After 5 minutes at 425°F, turn down the heat to 350°F (177°C) while the muffins are still in the oven. For another 18 minutes, or until a toothpick stuck in the middle comes out clean. It takes about 23–24 minutes to bake these muffins all the way through. Move the muffins to a wire rack and let them cool there for another 10 minutes. They will be ready to eat then.
If you have muffins left over, cover them and keep them at room temperature for two days or in the fridge for up to a week.
