Morning Glory Carrot-Apple Muffins

Packed with carrot, apple, coconut and walnuts — hearty enough for a real breakfast, sweet from honey and fruit alone. Great for meal-prep.

Why you'll love this recipe

• Not one spoon of refined sugar
• Sweetened with real honey
• Makes enough for 12
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1 cup grated carrot
• 1 apple, grated
• 3 tbsp raw honey
• 2 large eggs
• 1/3 cup (80 ml) melted coconut oil
• 1/2 cup (120 g) applesauce (unsweetened)
• 1 tsp vanilla
• 1 3/4 cups (210 g) whole-wheat pastry flour
• 1 1/2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, pinch salt
• 1/3 cup shredded coconut, 1/3 cup chopped walnuts, 1/3 cup raisins

How to make it

Preheat oven to 350°F (175°C). Line a 12-cup tin.

Whisk honey, eggs, coconut oil, applesauce and vanilla; stir in grated carrot and apple.

Combine flour, baking soda, spices and salt; fold into wet.

Fold in coconut, walnuts and raisins.

Divide between cups; bake 20–24 minutes until golden and set.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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