Morning Glory Muffins

40 minMakes 12 muffins

Moist, warmly spiced muffins loaded with shredded carrots, apples, walnuts, and raisins—a wholesome breakfast twist on carrot cake.

prepPreheat oven to 400°F / 200°C
prepGrease a 12-cup muffin tin or line with paper liners
240 ml all-purpose flour, spooned and leveled	Whisk together flours, baking powder, cinnamon, baking soda, ginger & salt		Add dry ingredients to wet, mix until just combined	Fold in walnuts & raisins	Divide batter among muffin cups, ~½ cup each	Bake 400°F / 200°C, 15–20 min until tops spring back	Cool in pan 10 min, transfer to wire rack
240 ml whole wheat flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon sea salt
2 large eggs	Whisk eggs, brown sugar, applesauce, oil & vanilla	Add carrots & apple to wet ingredients, mix to combine
150 g brown sugar
120 ml applesauce
120 ml vegetable oil
1 teaspoon vanilla extract
330 g grated carrots
110 g grated apple
85 g chopped walnuts
115 g raisins

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