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Morning Glory Muffins

Gastro-PubOvenVegetarian
Time :35 minutes
Yield :12 servings
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The Scoop

These muffins woke up and chose to be everything.
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.
Hack it:
Add raisins or dried cranberries for a little extra sweetness.
Swap sunflower seeds for pumpkin seeds for a different crunch.
Sprinkle the tops with coarse sugar before baking for a bakery-style finish.
Leftovers:
Turn slightly stale muffins into a baked French toast casserole by adding cream and eggs. Then let the oven work its magic!
Slice and toast them for a crispy snack in the air fryer or toaster.
Freeze individual muffins and grab one whenever breakfast needs saving.

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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