Carrot Morning Glory Muffins (Gluten Free Optional)

Name: Carrot Morning Glory Muffins (Gluten Free Optional)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup rolled oats (not instant or quick oats); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly ground nutmeg; 4 tablespoons unsalted butter, softened; 1/2 cup packed light or dark brown sugar; 1 cup Mott's(R) Cinnamon Applesauce; 2 large eggs; 2 cups finely shredded carrots; 1/2 cup coarsely chopped walnuts; 1/4 cup shredded sweetened coconut

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup rolled oats (not instant or quick oats)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, softened
1/2 cup packed light or dark brown sugar
1 cup Mott's(R) Cinnamon Applesauce
2 large eggs
2 cups finely shredded carrots
1/2 cup coarsely chopped walnuts
1/4 cup shredded sweetened coconut

1
Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
2
Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
3
With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
4
Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
5
Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
6
Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
7
Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

783

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup rolled oats (not instant or quick oats), 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Carrot Morning Glory Muffins (Gluten Free Optional) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!