Glory Morning Muffins
Glory Morning Muffins are moist, flavorful treats packed with carrots, raisins, coconut, and pecans, perfect for breakfast or snack, appealing to all ages seeking a wholesome delight.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Stir in grated carrots, raisins, shredded coconut, and chopped pecans.
- In a separate bowl, beat eggs; then add vegetable oil, shredded apple, and vanilla. Mix well.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin. These freeze very well.
Tips & Substitutions
For a lighter muffin, consider substituting half the oil with unsweetened applesauce. If you want to reduce sugar, use a sugar substitute or decrease the amount to 1 cup. You can also add other spices like nutmeg or ginger for extra flavor. For a nut-free version, simply omit the pecans or replace them with sunflower seeds.
Serving Suggestions
These muffins are perfect for breakfast or a snack and pair beautifully with coffee or tea. For a heartier meal, serve them alongside Greek yogurt or a fruit salad. They also make a delightful addition to brunch, complementing dishes like Rolled Oats Yeast Bread or Lo-Cal Easy Jello Salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. To extend their shelf life, freeze them in a zip-top bag for up to three months. When ready to eat, reheat in the microwave for about 30 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Glory Morning Muffins contains roughly 350 calories, with 3g protein, 35g carbohydrates, and 13g fat. It is an excellent source of vitamin A (52% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can make the batter the night before and store it in the refrigerator. Just bake them fresh in the morning for a warm treat, or bake them ahead of time and store them in an airtight container for later.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour for a healthier option. Just keep in mind that the texture may be denser, so you might want to add a tablespoon of extra liquid to the batter.
What can I substitute for eggs in this recipe?
You can use flax eggs or chia eggs as a substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This substitution works well in muffins and maintains moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).