My Morning Glory Muffin Recipe
I will be honest and say my kids did not love these morning glory muffins. On the other hand, adults could not get enough of hearty muffins loaded with nuts, dried fruit, coconut flakes, whole grains and a crispy edge. One word – YUM! More for me.
Healthy muffins are a saving grace in the morning if you are not a huge fan of eggs or are too busy to cook. Who has time to cook in the morning?! In our house, we rely heavily on my healthy breakfast ideas and let’s be honest, organic cereal. #reallife
This morning glory muffin recipe is easy, requires no grating of carrots or apples, and is loaded with fiber, protein and healthy fats.
Let’s dive in!
What Is a Morning Glory Muffin?
Here is my version of a “morning glory muffin” concept. It is a healthy muffin recipe that is loaded with a little bit of everything that’s good for you. That’s why the name. It is a healthy muffin good enough to start the day right.
According to Jenn from Once Upon a Chef, an original morning glory muffin was created on Nantucket island back in the 70s by a cafe owner, chef Pam McKinstry. And cafe’s name was Morning Glory Cafe. Ha! Never knew. I feel like living on Vancouver island and it being 2019, the hippie days are similar to those.
What Makes These Muffins Healthy?
My healthy morning glory muffins are made entirely of whole foods. Unlike Martha Stewart and Gourmet magazine (sorry, I just can’t help myself) I don’t use a cup of brown sugar and a few cups of white flour.
- Oat or wheat bran
- Egg (it should be one – I suck at following even my own recipe, ugh)
- Whole grain or gluten free flour (yes!)
- Applesauce (unsweetened)
- Maple syrup or honey
- Dried fruit, nuts and coconut flakes.
I would say, major breakfast score!
What Is an Oat Bran?
Oat bran is just the bran of the oat. Where as oatmeal is a whole grain. Oat bran contains 50% more fiber and soluble fiber than oatmeal. Whoa! Which is amazing to lower cholesterol and regulate blood pressure. Oat bran absorbs 25 times its volume in liquid. Once it enters the digestive tract, it creates a feeling of fullness. Source.
It is generally used as a hot cereal or mixed with yogurt or cottage cheese. Because oat bran is widely available in any supermarket, it is easy to use. And so good for our bodies. I love adding bran to morning glory muffins. It is much easier than grating carrots or apples.:)
Just soak oat bran in almond milk while you are getting other ingredients ready.
- Bran: You can use wheat bran or oat bran. I have not used oats instead of oat bran, so can’t tell.
- Flour: You can use whole wheat, spelt or gluten free flour. Because the amount is so small, only 3/4 cup, morning glory muffins are truly forgiving. Even chickpea, almond or buckwheat flour will work. I do not think coconut flour is a good idea because it is extremely “thirsty”.
- Egg: If you are vegan, you can use 1 “flax egg” instead of regular egg. Flax egg = 3 tbsp flaxseed meal and 3 tbsp hot water. Let sit for 5 minutes. And as you can tell, I forgot to use 1 egg and added 2. That’s why my batter is a bit too runny. Oh, well.
- Oil: These morning glory muffins with applesauce require only 1/4 cup of oil. I mainly use these 3 oils in cooking. To make muffins you can use avocado oil, extra virgin olive oil or melted coconut oil. Or the oil you usually use. I hope it is not canola or vegetable oil. #GMOs
- Nuts: To save washing a board, I crush soft nuts like walnuts and pecans in hand. Other nuts to use: pecans, pine nuts, almonds.
- Dried Fruit: Use all cranberries or raisins. Other dried fruit that would be great are chopped dates, apricots, prunes, figs. It is really what you have on hand. So good to clean out the pantry. Especially when fruit starts to “sugarize”…Is that the word?!
- Coconut flakes: You can skip coconut flakes but muffins will be a tad less hearty and moist. It is one of the reasons one of my kids did not like the muffins. Too bad for him.
How to Store and Freeze Muffins
I keep freshly baked morning glory muffins on a counter covered with a towel for 1-2 days. It’s the best way to preserve that crispy edge.
After I transfer muffins in a glass container and refrigerate for up to 3-4 days.
And if there are any muffins left after (which is shockingly rare) or I made a double batch (more likely to happen), I freeze the healthy little breads. You can freeze any muffins. Any! Veggie mac and cheese, quinoa egg muffins or sweet muffins. Bake, cool and freeze in any air tight container for up to 3 months. Thaw on a counter for 3-4 hours or overnight.
More Low Sugar Muffins Recipes to Try
- Healthy carrot muffins – mom and kid approved (very important!).
- Lemon zucchini muffins – so moist and decadent.
- Healthy blueberry muffins – whole grain and refined sugar free.
- Healthy chocolate chip muffins – rave reviews from the biggest critics – kids.
Morning Glory Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Oven
- Cuisine: North American
- 2 cups oat or wheat bran
- 1 cup almond milk, unsweetened
- 1 large egg
- 1 cup applesauce, unsweetened
- 1/2 cup maple syrup or honey
- 1/4 cup avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup whole wheat or gluten free flour
- 1/2 cup raisins, unsweetened
- 1/2 cup cranberries, sweetened
- 1 cup coconut flakes, unsweetened
- 1 cup walnuts, roughly crumbled
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a medium bowl, combine oat bran and milk and stir. Set aside and let soak.
- In the meanwhile, in a large mixing bowl add egg and whisk for 15 seconds. Add applesauce, maple syrup, avocado oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add soaked oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins, cranberries, coconut flakes and nuts.
- Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
Store: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.
- You can skip coconut flakes but muffins will be a tad less hearty and moist.
- Use all cranberries or raisins. Other dried fruit you can use: chopped dates, apricots, prunes, figs.
- Other nuts to use: pecans, pine nuts, almonds. To save washing a board, I crush soft nuts like walnuts and pecans in hand.
- If you are vegan, you can use 1 “flax egg” instead of regular egg. Flax egg = 3 tbsp flaxseed meal and 3 tbsp hot water. Let sit for 5 minutes. And as you can tell, I forgot to use 1 egg and added 2. That’s why my batter is a bit too runny. Oh, well.
- I have not used oats instead of oat bran, so can’t tell.
Did you make this recipe? Please give it a star rating in the comments.