Morning Glory Muffins
Hearty oat-and-wholemeal muffins filled with grated carrot, apple, raisins and warm spice, with pecans inside and on top. Nutrition estimates use total carbohydrate, including approximately 3.5 g fibre per muffin; fibre contributes approximately 2 kcal per gram. Batch yield: 16 standard muffins. One serving: 1 muffin, approximately 74 g after baking and cooling. Allow approximately 96 minutes from starting preparation to completely cooled muffins: 30 minutes hands-on preparation, 26 minutes baking and 40 minutes cooling. Prep_minutes includes all 40 minutes of cooling. Preheating happens during preparation and is not counted again. Both tins bake together, so total oven time is approximately 26 minutes, not 52. Cooling comprises 5 minutes in the tins and approximately 35 minutes on a rack. No chilling, butter softening or frosting is required. Appliances: Oven. Equipment: Two 12-hole standard muffin tins with approximately 100–110 ml wells; 16 paper muffin cases; Digital kitchen scales; Measuring jug; Large mixing bowl; Medium mixing bowl; Whisk; Flexible spatula; Box grater; Fine zester; Vegetable peeler; Knife; Chopping board; Tablespoon or portion scoop; Skewer; Wire cooling rack; Oven gloves. Allergens: Contains eggs, wheat gluten, oats and pecans. Check packaged ingredients for additional declared allergens and cross-contact warnings. Storage: Cool completely before storing. Keep airtight at a cool room temperature for up to 2 days, or refrigerate for up to 5 days because the fruit and carrot make these muffins moist. For longer storage, freeze individually wrapped muffins in a freezer-safe container for up to 3 months. Thaw wrapped in the refrigerator overnight, then bring to room temperature before eating.
70 min
Prep
26 min
Cook
16
Serves
211
Calories
Macros · per serving
5g protein
30g carbs
9g fat
Ingredients
For 16 servings
- 180 g Oat flour
- 100 g Wholemeal plain flour
- 80 g Quick-cooking oats
- 8 g Baking powder
- 3 g Bicarbonate of soda
- 5 g Ground cinnamon
- 1 g Ground ginger
- 3 g Fine salt
- 3 large Eggs
- 140 g Unsweetened applesauce
- 50 ml Neutral vegetable oil
- 130 g Maple syrup
- 2 g Finely grated orange zest
- 60 ml Orange juice
- 160 g Peeled carrot, finely grated
- 100 g Cored apple, coarsely grated
- 100 g Raisins
- 60 g Pecans
- 18 g Ground flaxseed
Instructions
- 1
Heat the oven to 190°C conventional (375°F), or 170°C fan (340°F). Position shelves in the upper and lower thirds. Line eight wells in each of two standard 12-hole muffin tins with paper cases, giving 16 cases in total. Use tins with wells approximately 7 cm across and 3 cm deep, holding about 100–110 ml each.
- 2
Prepare and weigh the grated carrot and apple; do not squeeze out their juices. Finely grate the orange zest. Chop the pecans, reserving 20 g for the tops and keeping the remaining 40 g for the batter.
- 3
In a large bowl, thoroughly whisk together the oat flour, wholemeal flour, quick-cooking oats, baking powder, bicarbonate of soda, cinnamon, ginger, salt and ground flaxseed. Break up any clumps so the raising agents are evenly distributed.
- 4
In a second bowl, whisk the whole eggs until combined, then whisk in the applesauce, vegetable oil, maple syrup, orange zest and orange juice. Stir in the grated carrot and apple.
- 5
Pour the wet mixture into the dry ingredients. Fold with a flexible spatula until almost combined, then fold in the raisins and the 40 g pecans. Stop when no dry flour remains. The batter should be thick and scoopable; avoid beating it smooth. Do not taste the raw batter because it contains uncooked flour and eggs.
- 6
Divide the batter equally among the 16 cases, approximately 83 g batter per case. For the most accurate division, weigh the finished batter and divide its weight by 16. Scatter the reserved 20 g pecans evenly over the tops, approximately 1.25 g per muffin, and press them lightly into the surface.
- 7
Bake both tins together for 24–28 minutes, allowing 26 minutes as the timing estimate. After 16 minutes, carefully swap the tins between shelves and turn each tin front to back. The muffins are ready when their tops are golden and spring back gently, and a skewer inserted into the centre comes out without wet batter; a few moist crumbs are fine. If necessary, bake for another 2 minutes and check again.
- 8
Leave the muffins in their tins for 5 minutes, then transfer them to a wire rack. Cool for approximately 35 minutes more, until completely at room temperature, before packing away. Expect approximately 72–76 g per cooled muffin after moisture loss; weigh the cooled batch and divide by 16 if an exact serving weight is needed.
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