These Morning Glory Muffins are a real treat to wake up to in the morning. Loaded with carrots, apple, walnuts and pumpkin seeds, these muffins make a healthy and nutritious breakfast any day of the week!
Servings: 12-14 muffins
- 3 large eggs
- 1/2 cup dark brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups carrots, shredded
- 1 cup apple, shredded
- 1 cup walnuts, roughly chopped
- 1/2 cup pumpkin seeds
- Butter, for serving, optional
Preheat the oven to 350 degrees F.
In a large bowl, mix the eggs, brown sugar, vegetable oil, honey, vanilla and orange zest until combined and smooth.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt and mix until thoroughly combined.
Add 1/2 of the flour mixture into the egg mixture and mix to just incorporate. You don’t want to overmix the muffin batter or else the muffins will be tough. Add the shredded carrots, apples and walnuts and mix until just combined. Finally, add the remaining flour mixture and mix until just combined.
Scoop the muffin batter into a muffin tin that has been lined with cupcake liners. Fill the cups right to the top of the tin, but don’t let the batter overflow. Gently tap the entire tray against the counter to remove any air pockets and the level the tops of the muffins. As a finishing touch, sprinkle the tops with some pumpkin seeds.
Bake in the center of the oven for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for 5 minutes before serving with a slather of butter!