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KAF's Morning Glory Muffins

adapted from King Arthur Flour
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins
Course Breakfast/Brunch
Servings 18


  • 1/2 cup dark raisins
  • 2 cups King Arthur Premium Whole Wheat Flour
  • 1 cup light brown sugar lightly packed
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Himalayan pink salt
  • 2 cups peeled and grated carrots
  • 1 large tart apple cored, and grated (or peel it; your choice)
  • 1/2 cup shredded coconut unsweetened
  • 1/2 cup roughly chopped walnuts
  • 1/3 cup shelled sunflower seeds
  • 3 large eggs
  • 2/3 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 1/4 cup fresh clementine juice from about 2 clementines


  • Preheat oven to 375°F. Line two 12-cup muffin tins with paper liners and set aside.
  • In a small bowl, cover the raisins with hot water and set them aside to soak.
  • In a large bowl, whisk together the flour, brown sugar, baking soda, spices, and salt.
  • Stir in the carrots, apple, coconut, nuts, and sunflower seeds.
  • In a medium bowl, beat together the eggs, oil, vanilla, and clementine juice.
  • Add the wet ingredients to the dry and stir until evenly moistened.
  • Drain the raisins and stir them in.
  • Scoop the thick batter into the prepared pans. You'll be filling each well pretty much to the top. KAF said you'd get 12 muffins, but I filled 18.
  • Bake 25-28 minutes, or until 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 pans on a wire rack, then turn out of pans onto the rack to finish cooling.
  • Store in airtight containers at room temperature for several days; freeze for longer storage.