Morning Glory Muffins Cinnamon (Printable Version)

Cinnamon-spiced muffins with carrots, apples, raisins, and pecans for a moist, flavorful start to your day.

# What You'll Need:

→ Dry Ingredients

01 - 260 g whole wheat flour
02 - 2 teaspoons baking soda
03 - 2 teaspoons ground cinnamon
04 - 0.5 teaspoon ground ginger
05 - 0.5 teaspoon salt
06 - 35 g ground flaxseed (optional)

→ Wet Ingredients

07 - 3 large eggs, room temperature
08 - 100 g packed light or dark brown sugar
09 - 85 g honey
10 - 80 ml vegetable oil, canola oil, or melted coconut oil
11 - 80 g unsweetened smooth applesauce
12 - 1 teaspoon orange zest (optional)
13 - 80 ml orange juice or pineapple juice
14 - 1 teaspoon pure vanilla extract

→ Mix-ins

15 - 260 g grated carrots (approx. 4 large)
16 - 140 g grated apple (approx. 1 large)
17 - 75 g raisins
18 - 64 g unsalted chopped pecans

# Step-by-Step Guide:

01 - Preheat oven to 218°C. Grease a 12-cup muffin tin or line with paper liners. Prepare an additional tin or plan to bake in batches, as this yields 14–16 muffins.
02 - In a large bowl, whisk together whole wheat flour, baking soda, ground cinnamon, ground ginger, salt, and ground flaxseed until evenly combined.
03 - In a separate medium bowl, whisk eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla extract until smooth. Stir in grated carrots and apple.
04 - Pour the wet ingredients into the dry ingredients. Gently mix with a wooden spoon or spatula until nearly combined. Add raisins and pecans, folding until just mixed and no dry flour remains.
05 - Spoon the batter evenly into prepared muffin cups, filling to the top.
06 - Bake at 218°C for 5 minutes, then, keeping the muffins in the oven, reduce temperature to 177°C. Bake an additional 18 minutes or until a skewer inserted in the centre emerges clean. Total bake time is approximately 23–24 minutes.
07 - Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
08 - Store covered at room temperature for up to 2 days or refrigerate for up to 1 week. Cool completely before freezing, if desired.

# Additional Notes:

01 - For the best rise, start baking at high temperature then lower to finish baking; this promotes tall muffin tops.
02 - Flaxseed and orange zest are optional and may be omitted or substituted according to preference.
03 - Muffins freeze well up to 3 months. Thaw in the refrigerator overnight and warm as desired.
04 - To make mini muffins, bake at 177°C for 13–14 minutes total.

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