Morning Glory Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
These muffins are not quite carrot cake but close and better for you. Enjoy!
  • 2 Cups (450g) Whole Wheat Flour
  • ½ Cup (100g) Brown Sugar
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 2 Cups (450g) Carrots, peeled and grated
  • 1 Whole Apple, washed, cored and grated
  • ½ Cup (100g) Dried Cranberries
  • ½ Cup (100g) Nuts (pecans or walnuts), coarsely chopped
  • ¼ Teaspoon Sea Salt
  • ½ Cup (100g) Canola Oil
  • 3 Large Eggs
  • ½ Cup (100g) Plain Yogurt
  • 1 Teaspoon Vanilla Extract
  1. Preheat the oven to 350F (180C)
  2. In a bowl combine the flour, sugar, baking soda, baking powder, cinnamon, salt and mix well
  3. Add grated carrots, grated apple, cranberries and nuts, combine completely
  4. In a separate bowl beat the eggs, add the oil, yogurt and vanilla and mix totally
  5. Add the wet ingredients to the dry ones and mix until just combined, do not over mix
  6. Using paper muffin cups (or silpat version) fill the muffin pan with the batter, do not overfill
  7. Bake for 25-30 minutes, until a test knife comes out clean
Recipe by Ginger and Nutmeg at