Morning Glory Muffins

While I was at home, I made these for brunch. Mom, Dan, and I all enjoyed one —or well, maybe two and a cup of coffee. These muffins are delicious and fairly easy to make with the exception of grating the carrots and apples. Also, if I were you, I would double this recipe because it only makes 6 large muffins. 

Here's what you'll need for the muffins:

1 egg
1/4 cup agave syrup or maple syrup or honey
1/4 cup olive oil
1 tsp vanilla
1/4 cup plain or vanilla greek yogurt
1 carrot, grated
1 apple, peeled and grated
1/3 cup raisins
1/4 cup oats
1 cup AP or whole wheat flour
1 tsp baking soda
1/8 tsp nutmeg
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp ground ginger

Here's what you'll need for the topping:
1 tbsp salted butter
1 tbsp AP or whole wheat flour
1 tbsp sugar
2 tbsp oats
3 tbsp of a combination of seeds and/or nuts*
1 tbsp honey
tsp water


Preheat the oven to 375 degrees F.

In a small bowl, whisk together the egg, agave/maple syrup, olive oil, vanilla, and yogurt.

In a medium bowl, combine oats, flour, baking soda, nutmeg, salt, cinnamon, and ginger.

Add the wet ingredients to the dry ingredients and stir until combined. Now, stir in the grated carrot, grated apple, and raisins.

Pour batter into 6 greased muffin tins.

To make the topping, combine sugar, flour, butter, seeds and/or nuts and using your hands, rub them together until crumbly. Now, add honey and water, and mix until just combined. Sprinkle the topping over the muffin batter and gently press down with your fingertips.


Bake for 20-25 minutes. Let cool in muffin tin for 5 minutes, then transfer to wire rack. Enjoy!