Follow these simple steps to turn the ingredients into moist, flavorful muffins:
- Preheat your oven: Set to 375 °F (190 °C) and place paper liners in a standard muffin tin. :
- Combine dry ingredients: In a large bowl whisk together the flour, baking soda, cinnamon, ginger, and sea salt until fully blended.
- Add the vegetables and fruit: Toss the shredded carrots and apple into the dry mix along with the raisins, sunflower seeds, and pecans.
- Mix wet ingredients: In a separate bowl beat together the eggs, vegetable oil, vanilla, brown sugar, honey, orange zest, Greek yogurt, and orange juice.
- Create the batter: Pour the wet mixture into the dry ingredients and stir gently until no flour streaks remain; be careful not to overmix.
- Spoon into liners: Divide the batter evenly into the muffin cups, filling each cup all the way to the top for the best rise.
- Bake: Place in the oven and bake for about 20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool briefly in the pan before transferring to a wire rack to finish cooling.
Serving and Storage:
These muffins are delicious warm from the oven or at room temperature, making them ideal for breakfast or snack time. Serve them alongside fresh fruit, yogurt, or a cup of coffee for a complete morning meal.
- Room temperature: Store fully cooled muffins in an airtight container for up to two days.
- Refrigerator: Keep in an airtight container for up to five days.
- Freezer: After cooling completely, freeze in an airtight container for up to three months; thaw before serving
Tips:
- Customize add-ins: Feel free to swap raisins for dried cranberries or cherries, replace pecans with walnuts or seeds, or double the carrots and apple if desired.
- Grate by hand or processor: Use a box grater or food processor to shred carrots and apples uniformly for even texture.
- Avoid overmixing: Stir just until combined — overmixing can make muffins dense instead of moist.
- Enjoy fresh: These muffins are at their best within the first few days but freeze beautifully for later meals.
Conclusion:
Sunrise Morning Glory Muffins are a wholesome way to start your day with real, nourishing ingredients. Their blend of fruits, vegetables, nuts, and spices delivers flavor and texture in every bite, while the balanced nutrition helps keep you satisfied until your next meal. Easy to make and endlessly customizable, this recipe proves that healthy breakfasts can be both nourishing and delicious.
FAQ:
Can I make these muffins gluten-free?
Yes — try using a gluten-free all-purpose flour blend in place of regular flour.
Can I leave out the orange zest?
Absolutely — the muffins will still be delicious without orange zest; it’s there for extra brightness.
Can I use store-bought shredded carrots?
You can, but finer shredding at home often yields better texture.
How do I prevent soggy muffins?
Make sure shredded apples and carrots are well drained of excess moisture before adding them to the batter.
Can I make jumbo muffins?
Yes — you can use a larger muffin tin, but you’ll need to bake longer until centers are cooked through.