When I first moved to Seattle I worked at a small coffee shop in Ballard that sold these amazing Morning Glory muffins from a local bakery. Whenever I opened at 5:45 AM I’d set aside one of these monstrous, dense, beautiful muffins for me to devour in my brief 15 minute break (couldn’t wait for my actual lunch break). Normally I’m not a big muffin person. I almost never order them when I’m at a bakery and up until recently I never made them at home. I don’t know if it’s pregnancy or just a long overdue need for a fluffy baked good, but recently I’ve been a little muffin crazy. I’ve made Mixed Berry Bran muffins for a healthier snack, Double Chocolate Banana muffins for a husband-friendly snack, Carrot Apple Chip muffins because I had to, but now this one’s for me. Get ready for some big honkin, dense, moist (the only time this word is appropriate) and crammed full of goodness Morning Glory muffins.
Whoever created these muffins named them perfectly. With the zest and juice of a whole navel orange, they taste like something you’d eat on the morning of one of the best days of your life (which apparently for me is every morning). The orange juice provides a bright and fresh sweetness that dares you to eat these at any other time of day. Pair that with the tart apple and crunchy almonds and you’ve got yourself breakfast. A glorious morning breakfast.
By looking at the ingredients list you might be overwhelmed. There’s a lot going on here. Don’t let this scare you. You’re still just making muffins and little girls with Easy Bake Ovens can do that so…buck up. Put on some Jock Jams if you need to. Or NOW Vol. 6,492.
These morning glory muffins are filling. You will feel satisfied, happy and content after consuming one of these which makes them a great morning start. If you’re more of a snacker, or have a brunch or other gathering coming up, these would also make a delicious mini muffin. You can’t beat a mini muffin. Two-bites and call it good. You could also get really crazy and add a little cream cheese frosting on top. WHAT?
Do yourself a favor and warm these up before you eat them. Your morning will be that much more glorious.
What to Bring to the Store
In order to reduce your packaging waste, bring the following reusables with you to the store:
- 3 reusable produce bags (apple, orange and carrots)
- 2-3 reusable bulk bags (almonds, raisins, and any other dry ingredient you need)
- 1-3 reusable spice bags
Pack your reusable grocery bag as well!
This morning glory muffins recipe gets a 4 out of 5 on the waste meter, meaning little to nothing needed to be tossed and a few things need to be recycled. Here’s the breakdown:
Recycle: Applesauce container
Compost: Fruit and Veggie scraps
Trash: Any non-recyclable plastic packaging, possibly from dry goods
- 2 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup chopped raw almonds
- 3 eggs
- 1/2 cup packed brown sugar
- 1/4 cup honey or agave
- 1/3 cup vegetable or coconut oil (melted)
- 1/3 cup unsweetened applesauce
- 1 orange, juice and zest
- 1 tsp vanilla extract
- 1/2 cup raisins (soaked in warm water for 10 minutes)
- 2-3 large carrots, shredded (2 cups)
- 1 apple, shredded
- Preheat oven to 425 degrees. Grease a 12-count muffin pan with cooking spray or butter.
- In a large bowl stir together the flour, baking soda, cinnamon, ginger, salt and almonds. Set aside.
- In a medium bowl whisk together eggs, brown sugar, honey, oil, applesauce, orange juice and zest and vanilla extract.
- Pour the wet ingredients into the dry and stir. Fold in the shredded carrot, apple and raisins. Stir until combined.
- Fill each muffin cup to the top with the batter. Bake for 5 minutes then, leaving the muffins in the oven, reduce the heat to 350 degrees and bake an additional 18 minutes or until cooked through.
- Allow 10 minutes to cool before removing from muffin pan and shoving in your mouth.