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Morning Glory Muffins (Gluten free optional)

Makes 12 muffins


1/2 cup of raisins

2 cups all-purpose or white whole-wheat flour or 2 cups Gluten-Free “Measure for Measure” flour

1 cup brown sugar

2 teaspoons baking soda

2 teaspoons Ground Mexican cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)

1/2 cup shredded coconut, sweetened or unsweetened

1/2 cup chopped walnuts

1/3 cup sunflower seeds or wheat germ, optional

3 large eggs

2/3 cup vegetable oil

2 teaspoons Mexican vanilla extract

1/4 cup orange juice


Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.

In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.

Add to the flour mixture and stir until evenly moistened. (Do not over mix}

Drain the raisins and stir them in.

Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Note If using gluten free flour* Gluten-free baked goods often need a bit more time in the oven.

Chef Martin Lopez

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