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Morning Glory Muffins

Simply Luxurious
Full of healthy ingredients as well as some scrumptious sweetness. Make a fresh batch and freeze the rest for early mornings when you just need a boost to start the day.
Prep Time 15 mins
Cook Time 25 mins
Servings 16 muffins


  • 1 1/2 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt, fleur de sel
  • 2 cups grated carrots I use a food processor, adding the rough chopped carrots into the machine and pulsing until all is chopped evening and well (but not mush - you still want to know you have carrots in your muffin).
  • 1 apple apple of your choice, grated (peeled and cored) I use what I have in the kitchen at the time. Using a box grater, I peel, core, quarter and then manually grate.
  • 2/3 cup canola oil or sesame oil or vegetable oil NOT olive oil
  • 3 large eggs
  • 1/2 cup roasted and chopped nuts of your choice I used almonds and hazelnuts (pecans work well also)
  • 1/2 cup raisins
  • 1/8 -1/4 cup flax seed
  • 1/2 cup unsalted almond slices roasted or unroasted (as they will be baking with the muffins in the oven; however, I have used roasted, and they are just as lovely, even more crunch, but not over-cooked)
  • 1/4 cup pepita pumpkin seeds (the edible seed of a pumpkin - green in color)



  • Preheat the oven to 375 degrees Fahrenheit.
  • Find your muffin tin and parchment liners.


  • Dry Ingredients: In a large mixing bowl, combine flour, oats, flax, .brown sugar, cinnamon, baking powder and soda and salt.
  • In a second mixing bowl (or the stand mixer's bowl) stir together the carrots, apple, oil and eggs. Add the flour mixture, stirring until just combined.
    Stir in the nuts and raisins
  • Using a large spoon or scoop spatula or large ice cream scoop, place the batter into the prepared muffin cups.
  • Sprinkle the sliced almonds on top of each muffin. Having not added this extra touch in previous attempts, I highly recommend for added texture and delightful bites of soft and crunch combined - yum! :))


  • Bake for 25-29 minutes or until a knife or toothpick comes out clean from the center. Don't overbake as part of this muffin's goodness is being slightly moist and full of texture. Let cool for just a few minutes, and enjoy warm. I serve it with salted butter - my favorite is seen here from France.


Have fun experimenting and exploring. I used what I had in my épicerie on Saturday, so if you have a pear instead of an apple go forth and swap without worry. :)