Morning Glory Muffins
Moist, flavorful whole wheat muffins filled with warm spices and so many fabulous add-ins. These muffins are so easy to customize and stay so moist for days!
Servings: 6 muffins
Ingredients
- 3/4 cup of whole wheat flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- a pinch of cloves
- 1 large egg
- 1/4 cup of brown sugar
- 2 tablespoons of a neutral oil
- 2 tablespoons of apple sauce
- 2 tablespoons of fresh orange juice
- 1 teaspoon of orange zest
- 1/2 teaspoon of pure vanilla extract
- 1/3 cup of zucchini, shredded
- 1/3 cup of carrots, shredded
- 1/3 cup of apples, shredded
- 1/4 cup of dried cranberries or raisins
- 1/4 cup of walnuts or pecans, chopped
Instructions
- Preheat your oven to 425°
- Line 6 cupcake cavities with liners and set aside for now
- In a large bowl, whisk 3/4 cup of whole wheat flour with 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of salt and a pinch of cloves
- In a separate bowl, whisk 1 large egg with 1/4 cup of brown sugar, 2 tablespoons of a neutral oil, 2 tablespoons of apple sauce, 1 teaspoon of orange zest, 2 tablespoons of orange juice and 1/2 teaspoon of vanilla extract until smooth and then add into the dry ingredients and mix until mostly combined
- Add 1/3 cup of shredded zucchini, 1/3 cup of shredded carrots, 1/3 cup of shredded apples, 1/4 cup of dried cranberries and 1/4 cup of chopped walnuts and fold until evenly distributed
- Divide the dough between 6 lined cupcake cavities - they should be full
- Bake the muffins for 5 minutes at 425° and then reduce the ovens temperature to 350° and set the timer for 16 minutes (avoid opening the oven door until the end of the baking time)
- The muffins are ready when a toothpick will come out of the muffin clean
- Store leftovers in an airtight container at room temperature for several days or freeze for up to 3 months