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!
Reader’s Review
I’ve been making these quite a lot, it’s my go to recipe for muffins! Thanks!!
Maureen
Why You’ll Love These Muffins
If your worst nightmare is plain foods, then these healthy morning glory muffins are your multi-textured, flavorful, and delicious healthy breakfast dream come true!
They are hearty and satisfying, 100% whole wheat or gluten-free, moist and flavorful with glorious texture muffins!
This healthy morning glory muffins recipe contains very few empty calories. Instead, they are loaded with fiber, heart-healthy fats, vitamins, and minerals. Also lower in sugar thanks to maple syrup.
Best of all, these healthy breakfast muffins can fit into a variety of dietary lifestyles.
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.
- 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.
- Add flour: Gently fold in flour and mix with spatula just until combined.
- Add veggies, fruit and nuts: Stir in grated carrots and apple, dried fruit, coconut flakes and walnuts. Don’t overmix.
- 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.
- 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!
Variations
These healthy morning glory muffins are truly versatile. Here are just a few ways you can adapt the recipe to your liking!
- Citrus zest: Add a teaspoon of orange zest for a subtle layer of flavor.
- Zucchini: Instead of apple, use shredded zucchini, squeezing out the excess liquid.
- Crushed pineapple: Another addition in place of shredded carrots and apple is crushed pineapple. Use 1 cup with excess juice squeezed out. These are often called sunrise muffins.
- Orange juice: Use unsweetened orange juice or pineapple juice in place of some of applesauce for citrusy flavor.
- Mini muffins or jumbo muffins: You’ll need to adjust the baking time accordingly. Do an initial bake time at 425 F for 7 minutes, and afterwards: for mini, check after 6 minutes; for jumbo, check after about 17 minutes, until a toothpick comes out clean.
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
Healthy Morning Glory Muffins
Equipment
Ingredients
- 1 large egg
- 2/3 cup applesauce, unsweetened
- 1/2 cup + 2 tablespoons maple syrup or honey
- 1/4 cup mild oil, I like to use avocado oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder, aluminum free
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat or gluten free flour
- 2 cups carrots, shredded
- 1 cup apple, shredded
- 1/2 cup raisins, unsweetened
- 1/2 cup coconut flakes, unsweetened
- 1/2 cup walnuts, coarsely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add flour and gently mix until combined. Do not over mix.
- Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
- Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
- Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!
Notes
- Store: Store at room temperature for 2 days or in the refrigerator for 1 week in an airtight container.
- Freeze: Muffins freeze well for up to 3 months in a resealable bag. Thaw overnight in the refrigerator and warm up in the microwave before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought these were wonderful muffins very tasty and filling
So glad you enjoyed them Ellen!
what can I use instead of applesauce.
These have not been tested and may have different taste/results but you could try: Mashed banana or plain Greek yogurt or pumpkin puree.
So easy. Vl try this week . Thanks
Just made these muffins, alot of grating but they smell amazing. One problem for me…they all fell in the middle. I followed the recipe exactly with one exception; I used almond flour. Your notes said it should be okay. What did I do wrong? They will still get eaten but not company brunch muffins. 🙁
Hi Dee, Glad to hear they smell amazing! Almond flour does needs binding / lifting agents or it can tend to lead to a denser texture. Did you replace the egg in the recipe? If not, next time, you might try two eggs or stick with whole wheat or a gluten free 1:1 flour.
Made these today and really pleased with how they turned out! I used oats as not sure we can get oat bran in the UK but they worked great and will be ideal for using up odds and ends of dried fruit and nuts I have in my baking cupboard. I think I will return to this recipe time and time again, thank you Olena 🙂
Hi Verity! I am so pleased to hear this. Thank you.
Hi Verity, have you used rolled oats, quick oats or oatmeal?
Help,
Can I substitute wheat bran with the same amount of wheat germ?
I have never tried but Google says you can. 🙂
Thank you you for your quick reply. I actually went out and bought oat bran yesterday and made the muffins. They turned awesome! We had them this morning for breakfast and my 16 year old loved them!
Thanks a bunch
Love this recipe!
I didn’t have oat bran, so I used oats.
I’ll buy oat bran for next time.
I cut back a little on the coconut & grated 1 carrot.
I baked longer because I wanted 6 jumbo muffins.
Thank you for your delicious recipes!
I love your banana bread recipe & bake it often! ?
Awesome!!! Happy to hear, Bonnie.
Hi,I love your recipes. Where will I find the nutritional facts please, I’m diabetic and the carbs ,sugar and calories are important when choosing recipes .Can’t wait to try the almond flour muffins .
A nutritional info card is located at the bottom of every recipe. Sometimes you need to wait a minute for the page to load the card. Hope that helps.
The Morning Glory Muffins not only were healthy, but delicious.
Oh, yay!!! I love these morning glory muffins so much! Wish my kids were as excited about them as us haha.
These are the best morning glory muffins I ever tried. Thank you!
You are very welcome!