Start your day right with these deliciously healthy Morning Glory Muffins, packed with orange zest, warm spices and a blend of whole grains.

Units Scale

1/2 cup raisins (85 g), black or golden

1 cup whole wheat flour (130 g)

1/2 cup all-purpose flour (50 g)

1/2 cup flaxseed meal (52 g) (or substitute whole wheat flour)

3/4 cup dark brown sugar, packed (151 g)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots (210 g)

1 large tart apple, chopped small or grated

1/2 cup sweetened coconut (45 g)

1/2 cup chopped walnuts or pecans (58 g) (lightly toasted is best)

2 tablespoons flaxseeds (20 g) (optional)

2 tablespoons wheat germ (16 g) (optional)

3 large eggs

2/3 cup vegetable oil

1/4 cup orange juice (120 ml)

2 teaspoons vanilla extract

Zest of 1 orange

Turbinado or raw sugar for sprinkling on top of the muffins before baking (optional but delicious)

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1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease muffin tins for 18 muffins or line them with cupcake papers.

2. Soak the Raisins

Cover the raisins in hot water and allow them to soak while preparing the remaining recipe.

3. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, flaxseed meal, dark brown sugar, baking soda, ground cinnamon, ground ginger, and salt. Add the grated carrots, chopped or grated apple, sweetened coconut, chopped walnuts or pecans, flaxseeds (if using), wheat germ (if using), and orange zest. Mix until well combined.

4. Prepare the Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, orange juice, and vanilla extract.

5. Combine Wet and Dry Ingredients

Add the wet ingredients and the drained raisins to the flour mixture. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.

6. Fill the Muffin Tins

Fill the muffin tins about 3/4 of the way full with the batter. If desired, sprinkle turbinado or raw sugar on top of the muffins for a crunchy topping.

7. Bake the Muffins

Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then turn them out onto a baking rack to cool completely. Enjoy these delicious, nutritious, “top o’ the morning” muffins.

Ensure the raisins are well-drained before adding them to the mixture to avoid excess moisture.
Lightly toasting the nuts enhances their flavor.
Adjust the baking time if making larger or smaller muffins.