Morning Glory Muffins

50 minMakes 14–16 muffins

Wholesome spiced muffins studded with shredded carrots, apples, raisins and pecans, with a tender crumb from eggs, honey and applesauce.

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prepPreheat oven to 425°F / 218°C
prepSpray two 12-count muffin pans with nonstick spray or line with greased cupcake liners
260 g whole wheat flour (spooned & leveled)	Whisk dry ingredients	Bake 425°F / 218°C, 5 min; reduce to 350°F / 177°C, 18 min	Cool 10 min in pan, then on rack
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
35 g ground flaxseed (optional)
3 large eggs, at room temperature	Whisk wet ingredients & fold in vegetables
100 g packed light or dark brown sugar
85 g honey
80 ml vegetable oil, canola oil, or melted coconut oil
80 g unsweetened smooth applesauce
1 teaspoon orange zest (optional)
80 ml orange juice or pineapple juice
1 teaspoon pure vanilla extract
260 g shredded carrots (about 4 large)
140 g shredded/grated apple (about 1 large)
75 g raisins
64 g unsalted chopped pecans

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