Healthy Morning Glory Muffins are a kitchen sink type of muffin. Made with whole-grains and packed with fruits + vegetables.
Looking for a way to make a healthier muffin?
These muffins take all the good-for-you ingredients that you most likely already have stocked in your kitchen to create a HEALTHY muffin!
I brought these into my office and my co-worker, who shall remain nameless, indicated that these might be the healthiest thing he’s ever eaten.
Not sure if this is a compliment. But we’re going with yes.
How to Make HEALTHY morning glory muffins
Muffins get a bad rap for being laden with butter and sugar. These are truly a healthy breakfast muffin; filled with whole grains, fruits and vegetables.
Step 1: Mix dry ingredients in a large bowl.
Step 2: Add the kitchen sink: coconut, raisins, shredded carrots, chopped apples, pineapple + zest.
This is where you could really swap what you have on hand.
For example, goji berries instead of raisins, chopped pear instead of apples, shredded sweet potato instead of carrots.
Step 3: In another bowl, mix wet ingredients.
I haven’t tried these muffins with flax eggs. If you wanted to try to make vegan morning glory muffins, that would be the only swap!
Step 4: Combine both bowls. Add to muffin tins + bake!
These have a little of everything in them. They’re not sweet, they’re hearty and filling with all natural ingredients.
If you are short on baking time – these Apple Steel Cut Breakfast Oats are very similar to this muffin recipe except in oatmeal form! Just soak the oats the night before for a short cooking time in the morning.
A perfect muffin to start your day.
Grab a coffee + muffin and you’re off!
A healthy, whole-grain muffin filled with fruits and vegetables.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour you can use 100% all-purpose if you prefer
- 1 cup date sugar any sugar will work, but will yield sweeter results
- 2 tsp cinnamon
- 1 teaspoon baking soda
- 1/2 tsp kosher salt
- 1/3 cup unsweetened flaked coconut, more to top
- 1/2 cup golden raisins
- zest of 1 orange
- 1 small apple peeled and grated about 1 cup
- 1 can, 8 ounces crushed pineapple, drained
- 1 cup grated carrot
- 1/3 cup coarsely chopped walnuts or pecans plus more to top
- 2 large eggs
- 1 cup unsweetened apple sauce preferably homemade - I make and freeze into 1 cup portions every fall
- 1 1/2 tsp pure vanilla extract
Place oven rack in lower third of oven and preheat to 350°
In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt.
Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine.
In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well.
Spoon batter into muffin tins lined with muffin cups. Spritz the muffin cups with cooking spray. Fill almost all the way, they don't rise much.
Press extra nuts and coconut flakes onto the tops, if desired.
Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean.
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
For additional natural sweetness, try adding a few finely chopped dates to the recipe.
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You are so cute!
The Healthy Epicurean
These look like a really great idea for breakfast! Thank you!
Thanks! I hope you enjoy them!
These are delicious! Thank you for sharing 🙂 Any way we could get the carbohydrate per muffin?
Hi Yvonne – I’m so happy you enjoyed these! I use http://www.caloriecount.com to determine the nutritional value of my recipes. I plugged this one in for you and for a serving size of 1 muffin it calculated the carbohydrate as follows:
Carbohydrates 27.1g 9%
-Dietary Fiber 2.9g 12%
Hope that helps! You can view the entire nutritional analysis at https://www.caloriecount.com/flog/recipe/1858401
Yum! I am definitely trying these! Thanks!
Yay! Let me know how you like them!
I can no longer have gluten and dairy and these are my go-to muffin since I just have swap out the flour. I also add chocolat chips and the muffins are fantastic!
Thanks Sarah! I’m happy to hear that these fit so well with your dietary needs!
I’m glad that swapping in gluten-free flour works for you; I’m also on a GF diet and not all “regular” recipes can be adapted. I think I’ll try these with a mix of GF all-purpose and GF oat flours.