These easy and healthy morning glory muffins make a delicious treat any time of day! They're loaded with whole wheat flour, oats, freshly grated carrots and apples, nuts and dried fruit. The Greek yogurt in the recipes keeps these muffins, moist, low-fat, and packed with protein.
Preheat your oven to 350 degrees Fahrenheit. Take your dried cranberries or raisins, place them in a microwave safe bowl, cover them with water, and microwave them for 30 seconds. Set the bowl aside and let them continue to soak.
Take you Greek yogurt and mix it with your baking soda, set it aside. This allows time for the yogurt and baking soda to react with each other.
In a large mixing bowl mix together your oil, orange juice, and eggs until smooth. Then add in your vanilla, salt, cinnamon ground ginger, and sugar. Beat until smooth. Add in ⅓ of your yogurt baking soda mixture and mix until smooth, then add in ⅓ of your whole wheat flour, mix until smooth. Continue alternating adding the yogurt and the flour until all of it has been incorporated.
Drain the water from your craisins or raisins and pat dry. Fold in your dried craisins/raisins, grated carrots, grated apples, chopped pecans, and old fashioned oats. Once the mix-ins have been thoroughly incorporated throughout the batter you are ready put them in your muffin tin.
Take your muffin tin and either grease it or line it with muffin papers. This recipes makes 12-16 muffins depending on how high you fill your papers—I always overfill them and get 12.
Fill up your muffin papers, it’s okay if they are kind of overflowing. The batter is thick and we want to stack it high so you get those beautiful tall muffins tops. Bake for 20-24 minutes until the muffin are no longer batter in the center and spring back when you push on them. Be careful not to over bake them or they’ll be dry and remember, if you're making smaller muffins then bake them for less time. Cool slightly and enjoy! Try them with butter, honey, or your favorite jam!