This easy and wholesome Morning Glory Muffins recipe is packed with sweet carrots, ripe banana, and chewy oats, making it a nutritious and flavorful breakfast or snack. These muffins are naturally sweetened and full of texture, perfect for meal prep or on-the-go mornings. Enjoy them warm or at room temperature for a soft, hearty bite every time!
Recipe Ingredients
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ½ cup packed dark-brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon coarse salt
- 1 cup old-fashioned rolled oats
- ½ cup raisins
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- ⅓ cup skim milk
- 4 medium carrots, shredded
- 1 medium ripe banana, mashed
How To Make Morning Glory Muffins?
- Preheat the Oven & Prepare the Muffin Pan: Preheat oven to 200°C / 400°F. Coat a 12-cup muffin pan with nonstick cooking spray.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until well combined. Stir in oats and raisins.
- Combine the Wet Ingredients: Add olive oil, egg, milk, shredded carrots, and mashed banana to the dry ingredients. Stir until just blended—do not overmix.
- Fill the Muffin Cups: Spoon ¼ cup of batter into each muffin cup, filling them evenly.
- Bake & Serve: Bake for 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool slightly before serving warm or at room temperature.
Recipe Tips:
- Use freshly grated carrots: Pre-shredded carrots from the store are too dry. Grating fresh carrots keeps the muffins moist and flavorful.
- Mash the banana well: A smooth banana puree blends better into the batter and helps keep the muffins soft and naturally sweet.
- Do not overmix the batter: Stir until just combined to prevent dense, tough muffins. Overmixing can make them chewy instead of light and fluffy.
- Soak the raisins for extra moisture: If your raisins are dry, soak them in warm water for 5 minutes before adding them to the batter. This prevents them from becoming too chewy after baking.
- Check for doneness properly: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it’s wet, bake for a few more minutes.
How To Store Leftovers?
- Refrigerate: Let the Morning Glory Muffins cool completely to room temperature. Then, place them in an airtight container or wrap them individually in plastic wrap. Store in the refrigerator for up to 5 days. Enjoy cold or bring to room temperature before serving.
- Freeze: Once cooled, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw at room temperature for 1-2 hours or overnight in the refrigerator before enjoying.
Nutrition Facts
- Calories: 270
- Total Fat: 11g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 40g
- Dietary Fiber: 0g
- Sugars: –
- Protein: 4g
Check out More Recipes:
Martha Stewart Morning Glory Muffins
Description
This easy and wholesome Morning Glory Muffins recipe is packed with sweet carrots, ripe banana, and chewy oats, making it a nutritious and flavorful breakfast or snack. These muffins are naturally sweetened and full of texture, perfect for meal prep or on-the-go mornings. Enjoy them warm or at room temperature for a soft, hearty bite every time!
Ingredients
Instructions
- Preheat the Oven & Prepare the Muffin Pan: Preheat oven to 200°C / 400°F. Coat a 12-cup muffin pan with nonstick cooking spray.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until well combined. Stir in oats and raisins.
- Combine the Wet Ingredients: Add olive oil, egg, milk, shredded carrots, and mashed banana to the dry ingredients. Stir until just blended—do not overmix.
- Fill the Muffin Cups: Spoon ¼ cup of batter into each muffin cup, filling them evenly.
- Bake & Serve: Bake for 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool slightly before serving warm or at room temperature.
Notes
- Use freshly grated carrots: Pre-shredded carrots from the store are too dry. Grating fresh carrots keeps the muffins moist and flavorful.
- Mash the banana well: A smooth banana puree blends better into the batter and helps keep the muffins soft and naturally sweet.
- Do not overmix the batter: Stir until just combined to prevent dense, tough muffins. Overmixing can make them chewy instead of light and fluffy.
- Soak the raisins for extra moisture: If your raisins are dry, soak them in warm water for 5 minutes before adding them to the batter. This prevents them from becoming too chewy after baking.
- Check for doneness properly: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it’s wet, bake for a few more minutes.
Martha Stewart Morning Glory Muffins