Muffin Monday! That’s a phrase I’ve seen roaming instagram lately, and I gotta say I love it. There are few things more devastating than a Monday morning, with five whole days standing between you and the next weekend happy hour. But this week I’m just a little bit more prepared, with a dozen of Morning Glory Muffins by my side.
If we lived in a perfect world, our Monday morning breakfast would be a country omelette, home-made sourdough toast, berries handpicked from the garden, and fresh-pressed orange juice all laid out on a beautifully set table and served to you by Ryan Gosling. Hey, a girl can dream. But more often than not, my Monday breakfast ends up being a Starbucks pre-cooked egg wrap or stale conference room bagel. These Morning Glory Muffins have become my best way to avoid such a catastrophy.
Packed with a mix of vegetables and fruit, and just slightly sweetened, they will keep you full from your AM commute to lunch, and serve as a great snack to get you through that awkward 2pm stomach grumble. Another recipe that is highly customizable, you can make many variations such as:
- Adding in raisins, dried cranberries, or dried apricots
- Using maple syrup or agave nector instead of honey
- Using crushed pineapple (drained) instead of orange juice
- Substituting apple sauce with almond or peanut butter + 1/3 cup oil
Great on their own, with a smudge of butter or almond butter, or with a swirl of cream cheese frosting, these bad boys will stay fresh-to-death for 5 days, which conveniently is the length of a work week.
Follow me on Instagram and tag #littlebitsbakery so I can see all the recipes you make. ♥
- 2 cups (260g) whole wheat flour (measured correctly)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (64g) unsalted chopped pecans
- 3 large eggs
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (85g) honey
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (60g) smooth applesauce
- 1 teaspoon orange zest
- 1/4 cup (60ml) orange juice
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut
- 2 cups (260g) shredded carrots (about 4 large)
- 1 cup (140g) shredded/grated apple (about 1 apple)
- Preheat oven to 425°F
- Line a 12-count muffni pan with cupcake liners or grease with non-stick spray
- In a bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and pecans together until combined. Set aside.
- In another bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
- Fold wet ingredients into the dry ingredients until combined, and add coconut, carrots, and apple. Gently mix everything together until combined and no flour pockets remain, making sure to scrap up the bottom. (at first the mixture will appear very wet, but whole wheat flour is dense and will thicken up the batter when mixed)
- Spoon the batter into the cupcake liners (you can fill all the way up to the top, as this batter will not expand much)
- Bake for 5 minutes at 425°F and then reduce oven temperature to 350°F, baking for an additional 15 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 15 minutes in the muffin sheet, then transfer to a wire rack to cool completely.
- These muffins will stay moist and fresh at room temp for up to 5 days!