Healthy Morning Glory Muffins

Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. These healthy muffins are the perfect grab and go breakfast or midday snack!

Ingredients for Healthy Morning Glory Muffins

While the ingredients list may seem long, it’s primarily pantry staples.

• Flour: I have tested this recipe with whole wheat flour and spelt flour. I do think gluten-free flour will work. For all-purpose flour, go with 2 cups.
• Egg: You’ll need one large egg. I am confident you can use chia seed egg or flax egg instead.
• Applesauce: Using unsweetened applesauce helps reduce amount of oil needed, keeps muffins moist and adds sweetness. Mashed banana or pumpkin puree are great too! Even plain Greek yogurt may work in its place but muffins will be less sweet.
• Sweetener: I like to use honey or maple syrup. I can’t guarantee results with any dry sugar like brown sugar or coconut sugar but a few readers have used it successfully.
• Oil: Just 1/4 cup (around 1.5 teaspoons per muffin) and I prefer avocado oil, or coconut oil.
• Fresh fruit and vegetables: Shredded carrots and shredded apples. I recommend using the large holes on a box grater and leaving the peel on apples for extra fiber. There is no need to squeeze out any excess liquid.
• Flavorings and spices: Pure vanilla extract, cinnamon and salt to enhance the flavor in these muffins.
• Leavening agents: Baking powder and baking soda to achieve the correct consistency.
• Dried fruit: I used raisins. Other options include dried cranberries, chopped dates, apricots, prunes, figs, etc.
• Coconut flakes: I use unsweetened shredded coconut flakes because I like their texture in muffins. You can totally omit them, if they are not your jam.
• Walnuts: You can gently crush walnuts by hand rather than having to dirty a chopping board. Pecans, almonds, pine nuts, and sunflower seeds can be substituted.

How to Make Healthy Morning Glory Muffins

First, preheat the oven to 425 F and spray a nonstick 12-cup muffin pan with non-stick spray. I like to use parchment paper liners but they are optional. Set aside.

1. Whisk wet ingredients: In a large bowl, whisk egg, applesauce, oil, maple syrup, vanilla, cinnamon, salt, baking powder and baking soda. It’s easier to dilute leavening agents now.
2. Add flour: Gently fold in flour and mix with spatula just until combined.
3. Add veggies, fruit and nuts: Stir in grated carrots and apple, dried fruit, coconut flakes and walnuts. Don’t overmix.

4. Fill the muffin tin: Divide batter evenly among openings of your muffin tin. I like to use a trigger cookie dough scoop. If you like, you can stud them with oats before baking.
5. Bake: Bake muffins for 7 minutes at 425 F (creates a nice dome top) and then reduce heat to 350 F (without removing the muffins from the oven) and bake for another 13 minutes. Or until a toothpick inserted into the center comes out clean or with just a few crumbs but not wet. Cool for 10 minutes and enjoy!

How to Store

Allow morning glory muffins to cool entirely and then store them at room temperature for 2 days. You can also keep them in an airtight container in the refrigerator up to one week.

I fully endorse baking a double or triple batch. Especially when you can freeze them for up to 3 months in a resealable freezer bag. Thaw overnight in the refrigerator.

If you want to enjoy a warm muffin, you can reheat it for 30-40 seconds in the microwave.

More Healthy Muffin Recipes to Try

• Healthy oat bran muffins
• Banana carrot muffins
• Healthy apple muffins
• Healthy carrot muffins
• Chocolate veggie muffins