Apple Carrot Muffins or Morning Glory muffins or the breakfast muffins, as the name suggests, are perfect to have in the morning to kick-start your day.
Give your children these muffins in the breakfast or in their lunch box and they will be more than happy.
These apple carrot muffins are made with wheat flour, oatmeal and ofcourse have apples, carrot, nuts, dried fruits…. all rolled into one.
I read this recipe long back in a magazine. Though I liked it but was sceptical how would apple and carrot taste in a muffin.
But being crazy about trying new things, I gave this a try and was happy that I did.
Everyone in the family liked these.
It is more or less the same recipe with of course wheat flour taking place of all-purpose flour, like most of my other recipes. In my quest for healthy baking, this time I added little oatmeal also. And believe me, still they were a hit and liked by everyone.
Here, I want to share one thing. If you want to do some healthy baking, you can replace all-purpose flour with wheat flour easily. Everything else remains same except sugar and liquid. Like the baking powder, baking soda, fat quantity does not change at all. However, you require more liquid when baking with wheat flour as wheat absorbs more liquid. Similarly, a slight increase in the quantity of sugar.
Here I am sharing the basic breakfast muffin recipe. You can adjust the quantity of fruits/ dried fruits as per your liking.
This recipe is more or less similar to my Banana Walnut Chocolate muffins recipe.
Morning Glory muffins are a good way to feed fruits and nuts to your children.
You can make these muffins look beautiful and colourful by sprinkling some confetti or dried cherries or chocolate chips on the top. This way children will find these more appetising and attractive.
Now, let us see the recipe for our Healthy Morning Glory Muffins…
Preparation Time: 15 minutes
Baking Time: 30 minutes
Makes: 12 Muffins, medium sized
3/4 Cup( 100 g) Wheat flour (Atta)
1/4 Cup Oatmeal
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1/2 tsp Cinnamon Powder
1/4 Cup ( 50 ml) Oil
1/2 Cup Curd
3/4 Cup Powdered Sugar
1 tsp Vanilla Essence (or Fruit Essence)
1/2 Cup Grated Apple
1/2 Cup Grated Carrot
1/4 Cup Mixed Nuts, chopped finely ( I took almonds, cashews and raisins)
- Line muffin liners in the muffins tray.
- Take flour, oatmeal, baking powder, baking soda, cinnamon powder and salt in a bowl and sift it thrice. Sifting is very important as it aerates the flour making it light as a result the muffins too will come out light and fluffy. Keep it aside.
- Take oil, curd, sugar and vanilla essence in a big bowl and mix it with a whisk for 2 to 3 minutes, till the mix becomes creamy.
- Start preheating oven to 200 degrees C.
- Grate apple and carrot.
- Mix 1 tablespoon flour (from the above mix of flour only) in the chopped nuts.
- In the wet mix, add dry mix in 2 or 3 instalments. Mix very lightly. Do not beat the batter at this stage else gluten will be formed making the muffins chewy.
- Lastly, add grated carrot, apple and flour coated nuts.
- Again mix very lightly. The consistency of this mix should be thick.
- Using a spoon or ice cream scooper put this batter in muffin liners, filling these upto 3/4th.
- Tap the muffin tray to release air bubbles, if any.
- Top with confetti or tutti fruiti or chocolate chips or almonds, as you wish. ( I used Blueberry and slivered almonds).
- Bake for 20 to 25 minutes. Fruit muffins take little longer to get ready.(mine took 30 minutes)
- Insert a toothpick to check for the doneness of muffins.
- If need be, bake for some more time. If remains uncooked then they will get soggy and also sink from the centre.
- When done, take out and let them cool on wire rack.
- When completely cool, store in an airtight container. Remains good for 3 to 4 days in cool weather. Otherwise, keep them in the refrigerator.
- Serve in breakfast or pack in your little one’s lunch box.
- Grate apple at the end or they may get discoloured. In case you grate it before then squeeze some lemon juice to it to prevent discolouration.
- Flour is added to nuts so that they get evenly distributed in the muffins and do not sink at the bottom.
- Use any cooking oil, be it olive or refined or any other. Avoid mustard oil and coconut oil owing to their strong odours.
- You may grate apple with or without skin.
Detailed Recipe with Step by Step Pics
Line muffins liners in the muffins tray.
Sift wheat flour, oatmeal, baking powder, baking soda, cinnamon powder and salt 3 times.
Take oil, curd, vanilla essence and powdered sugar in a big bowl.
Whisk the oil curd mix for a minute or so till creamy.
Start Preheating oven to 200 degrees C.
Grate apple, carrot and chop nuts. Mix little flour in the chopped nuts.
Add dry mix to the wet mix in 2 or 3 batches.
Add grated apple, carrot and nuts.
Mix everything very lightly using cut and fold method. Do not over mix.
Put this batter in muffin liners using a spoon. Top with slivered almonds or tutti fruiti, if desired.
Tap the muffins tray to release air bubbles if any.
Bake in the preheated oven for 20 to 25 minutes or till the skewer inserted comes out clean.
Take out and cool on a wire rack.
Serve with love.
Related Recipes Banana Walnut Chocolate Muffins
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