A classic carrot-apple-raisin morning glory muffin baked into a loaf. This loaf is whole wheat, maple syrup sweetened, and the perfect breakfast or healthy snack!
Today we’re taking a classic muffin recipe- the morning glory- and turning it into a thick, hearty, sliceable loaf of breakfast goodness.
Morning glory muffins…have you had them before? They’re kind of like a cross between carrot cake and bran muffins, and I am absolutely in love with their flavor and texture. They’re dense yet fluffy, studded with raisins, coconut, apple, and carrots, flavored with vanilla and cinnamon, and can be endlessly customized with different spices (ginger! cardamom! nutmeg!), nuts or seeds (pecans! walnuts! hazelnuts! pumpkin seeds!), or shredded veggies (sweet potatoes! golden beets! parsnips!).
And, while I love a good muffin, there’s something so alluring about a loaf that can be sliced to whatever thickness you’re craving, smeared with something like butter, nut butter, or cream cheese, and enjoyed with a cup of coffee in the morning.
So, I took all of my favorite morning glory muffin add-ins, and turned them into a hearty whole wheat breakfast loaf.
It’s made in 1-bowl with simple pantry ingredients, loaded with carrot and apple, and makes your entire house smell like a bakery.
We’ve been loving this loaf as an afternoon snack with a cup of tea, and it would be absolutely perfect for brunch this weekend.
If you make this Whole Wheat Morning Glory Muffin Loaf, let me know how it turns out! Leave a comment below, or take a picture of your glorious loaf and share it with me on Instagram so I can see! Happy Baking, Friends!
Whole Wheat Morning Glory Muffin Loaf
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots from 1 large or 2 small carrots
- 1 cup shredded apple from 1 medium apple
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup roughly chopped nuts or seeds of choice such as walnuts, pumpkin seeds, etc
- 1 1/2 cups white whole wheat flour can sub all-purpose, spelt, or whole wheat pastry flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or grease with a little olive oil.
- Whisk together the olive oil, maple syrup, eggs, and vanilla in a large bowl. Add all remaining ingredients and stir well to fully combine.
- Pour the batter into your prepared pan (sprinkle with a pinch of oats and pumpkin seeds, if desired, to make it look extra pretty!) and bake for 50-55 minutes, or until loaf is golden and fully cooked through.
- Let cool in pan for 10 minutes before removing the loaf from the pan and letting cool completely at room temperature. This loaf can be cut while still warm, but will be less crumbly if served at room temperature. Leftovers keep well, covered, for up to 4 days.