Name: Morning Glory Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup light brown sugar, packed; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; 2 cups grated carrots; 2 apples, chopped; ¼ cup sweetened coconut; ½ cup chopped walnuts; ¼ cup raisins; ¼ cup dried prunes, chopped; 3 large eggs; ⅔ cup canola oil; ¼ cup freshly squeezed orange juice; 2 teaspoons pure vanilla extract; Zest of 1 orange; Light brown sugar, for sprinkling on top

Ingredients

2 cups all-purpose flour
¾ cup light brown sugar, packed
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
2 cups grated carrots
2 apples, chopped
¼ cup sweetened coconut
½ cup chopped walnuts
¼ cup raisins
¼ cup dried prunes, chopped
3 large eggs
⅔ cup canola oil
¼ cup freshly squeezed orange juice
2 teaspoons pure vanilla extract
Zest of 1 orange
Light brown sugar, for sprinkling on top

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin tin with 6 jumbo (Texas-sized) muffin liners or line all 12 cavities of a regular muffin tin with paper liners.
In a large mixing bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
Add grated carrots, chopped apples, coconut, walnuts, raisins, prunes, and orange zest. Mix until well combined.
In a separate bowl, whisk together the eggs, canola oil, orange juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Divide the batter evenly among the muffin liners, filling them to the top. Sprinkle brown sugar on top of each muffin.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a mix of red and green apples for more depth of flavor.
Feel free to swap walnuts for pecans or leave out the nuts for a nut-free version.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
You can also make mini muffins; just reduce the baking time to 12–15 minutes.

Author: AVA
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 343
Sugar: 20g
Sodium: 323mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0.1g
Carbohydrates: 43g
Fiber: 3g
Protein: 5g
Cholesterol: 47mg