Packed with produce, whole grains, and yummy flavor, these Morning Glory Muffins are a perfect way to start the day—or to refuel throughout the day. Try the muffins warm for breakfast or for snack. And know they freeze well so you can add them to your stash!
Preheat the oven to 375 degrees F. Coat a 12-cup standard muffin pan with nonstick spray.
In a large bowl, stir together the applesauce, carrots, apple, olive oil, eggs, and vanilla.
Add the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
Gently stir the carrot mixture into the flour mixture. Stir in the raisins and walnuts.
Divide the batter among the prepared muffin tin, using about 1/4 cup per muffin cup.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Transfer to a wire rack and let cool. Serve at room temperature, warm, or cold.
Notes
Once cooled, store in an airtight container for up to 3 days at room temperature. If it's very humid in your home, line the container with a paper towel to absorb excess moisture. Store in the fridge in an airtight container for up to 5 days. Serve cold. You can also freeze muffins, either some of the batch or all of the batch, for a future week.
Add 1/2 teaspoon ground dried ginger for more spice if desired.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
To make with all-purpose flour instead of whole-wheat, add 2 additional tablespoons flour to ensure that the muffins aren't too moist.
If you prefer your baked goods sweeter (or if you leave out the raisins) increase the brown sugar to 1/2 cup.
You can omit the walnuts and use 1/2 cup raisins if desired.
Egg-free: Use a store-bought egg replacer like the one from Bobs Red Mill.