The Scoop
Carrots? Check. Oats? Check. Coconut, walnuts, applesauce, and a little orange zest glow-up? Absolutely. Morning Glory Muffins are basically the “I have my life together” breakfast, except they’re also comforting, sweet, and secretly packed with the good stuff.
They’re the kind of grab-and-go breakfast that makes rushed mornings feel a little less chaotic. Bonus points: your kitchen will smell like you woke up two hours earlier than you actually did.
Ingredients
- 2/3 cup walnuts, chopped
- 1/2 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 cup quick-rolled oats
- 1 teaspoon orange zest, grated
- 4 large carrots, grated (about 2 cups)
- 4 large eggs, room temperature
- 2/3 cup brown sugar
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons unsalted raw sunflower seeds, shelled
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Scatter the walnuts on the prepared sheet and bake until fragrant, about 7-10 minutes.
- Allow the walnuts to cool.
- Line a 12-cup muffin pan with liners or grease each cup with nonstick cooking spray.
- In a medium mixing bowl, add the all-purpose flour, the whole-wheat flour, the salt, the baking soda, the cinnamon, the oats, and the orange zest and stir to combine.
- Add the toasted walnuts and the grated carrots to the mixture.
- In a separate bowl, combine the eggs, the brown sugar, the applesauce, and the vanilla.
- Add the flour-carrot mixture and the coconut to the egg mixture and mix until just combined.
- Pour or scoop the batter evenly among the prepared muffin cups.
- Sprinkle the sunflower seeds evenly on top of each cup of the muffin batter.
- Bake until a tester inserted into the middle of the muffins comes out clean, about 20-22 minutes.
- Allow the muffins to cool for at least 10 minutes.
- Serve.
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