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Morning Glory Muffins Recipe

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4.2 from 2 reviews

Delight in these wholesome Morning Glory Muffins, packed with fresh apples, grated carrot, nuts, and warm spices. Perfectly moist and naturally sweetened, these muffins combine whole wheat and buckwheat flours for a nutritious start to your day or a comforting snack alongside a cup of tea.

Ingredients

Wet Ingredients

  • ¾ cup water or your choice of unsweetened almond milk
  • ¾ cup unsweetened apple sauce
  • ¼ cup vegetable oil
  • 1 teaspoon apple cider vinegar
  • ¼ cup honey or maple syrup

Dry Ingredients

  • 1 cup whole wheat flour
  • ½ cup buckwheat or spelt flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • A pinch of allspice or nutmeg
  • Zest from ¼ of an orange
  • ½ teaspoon salt

Fruit and Nuts

  • 4 apples, chopped into small cubes
  • 1 large grated carrot
  • ¼ cup sliced almonds or chopped walnuts

Oat Crumble Topping

  • 3 tablespoons rolled oats
  • 3 tablespoons brown sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with cupcake liners to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together water or almond milk, unsweetened apple sauce, vegetable oil, apple cider vinegar, and honey or maple syrup until fully combined.
  3. Combine Dry Ingredients: 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 evenly.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender. Fold in the sliced almonds or chopped walnuts carefully.
  5. Fill Muffin Tin and Add Topping: Evenly distribute the batter into the prepared muffin tin cups. Sprinkle each muffin generously with rolled oats and brown sugar for a crunchy oat crumble topping.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick or tester inserted into the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 10 minutes before transferring them onto a wire rack to cool completely. Serve warm or at room temperature alongside a cup of strong sugarless tea for the perfect comforting snack.

Notes

  • You can substitute almond milk with any plant-based or regular milk as preferred.
  • For a nut-free option, omit the almonds or walnuts and increase oats slightly.
  • Use maple syrup instead of honey to keep the muffins vegan.
  • Ensure not to overmix the batter to keep muffins light and fluffy.
  • Storing muffins in an airtight container keeps them fresh for up to 3 days; they can also be frozen for longer storage.

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