These Morning Glory Muffins are super easy to make and are a great healthy breakfast recipe! Whip up a batch ahead of time to have on hand for a quick on-the-go breakfast idea!
Why You’ll Love These Healthy Morning Glory Muffins
These muffins are delicious and nutritious. When my friend, Angie, brought us some one day, I took one bite and knew they were winners.
They are packed with fruits and veggies (yes veggies!) and have some good healthy fats too. Plus, they are delicious!
Morning Glory Muffin Ingredients
- 2 cups whole wheat flour (can also use white flour or a mixture of whole-wheat and white flour)
- 3/4 to 1 cup raw sugar (or sugar)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup unsweetened flaked coconut
- 1 apple, peeled, cored, and shredded (or chopped)
- 3 eggs
- 1 cup coconut oil, melted (or melted butter)
- 2 teaspoons vanilla extract
How to Make Healthy Morning Glory Breakfast Muffins
1. Preheat oven to 350ºF.
2. Line 12 muffin cups with paper liners.
3. In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
4. Stir in the carrots, raisins, coconut, and apples.
5. In a separate bowl, beat together eggs, coconut oil, and vanilla.
6. Stir egg mixture into the carrot/flour mixture, just until moistened.
7. Scoop batter into prepared muffin cups.
8. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
9. Eat and enjoy!
Morning Glory Muffins Healthy Tips
I’d recommend using muffin liners as they seem to help these be a bit more moist.
Also, make sure your oven is fully preheated before baking the muffins.
Morning Glory Muffins Recipe Variations/Substitutions
As always, try to use what you have in the house before going out to buy a specific ingredient just for one recipe.
For example, I used pureed carrots instead of shredded carrots this time around as that is what I already had in the freezer. Shredded carrots probably would have worked better as the batter wouldn’t have turned out so orange, but they tasted fine and I saved myself a trip to the store!
You could also likely sub applesauce for the shredded apples, but you wouldn’t get that nice burst of flavor when biting into a chunk of apple.
Feel free to mix up the spices (nutmeg might be nice!) and you could even try subbing out some of the sugar for a bit of honey.
How to Serve Healthy Morning Glory Breakfast Muffins
These muffins are a great mid-morning or afternoon snack and they pack really well in school lunches.
They are also a fantastic side dish (or even dessert) for almost any meal.
And of course, they would make a quick and easy breakfast, especially if you paired them with a fried egg or some fruit.
How to Store Whole Wheat Morning Glory Muffins
Let muffins cool completely before putting them in an airtight food storage container or ziptop bag.
Store at room temperature for 2 days or freeze for up to 3 months.
To thaw: Pull out the desired number of muffins and thaw at room temperature for an hour or so. You can also warm them in the microwave.
Morning Glory Muffin FAQs
Using enough oil and sugar is key to keeping muffins moist and tender. Also, make sure your oven is hot enough, and try not to over-mix the batter.
These muffins are very sticky, so don’t forget the liners! Also, try not to over-mix the batter as that can cause tough muffins. Make sure all your ingredients are fresh, and if you have time, let them all sit at room temperature before mixing them together.
While it’s not essential (especially if you’re short on time) letting muffin or quick bread batter rest for 15 minutes or so will allow the flour to absorb more moisture from the eggs and liquid in the batter, resulting in a thicker batter that produces “higher” fluffier muffins.
Healthy Morning Glory Breakfast Muffins
Ingredients
- 2 cups whole wheat flour can also use white flour or a mixture of whole-wheat and white flour
- 3/4 cup raw sugar or sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups carrots shredded
- 1/2 cup raisins
- 1/2 cup unsweetened flaked coconut
- 1 apple peeled, cored, and shredded (or chopped)
- 3 eggs
- 1 cup coconut oil melted (or melted butter)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350ºF.
- Line 12 muffin cups with paper liners.
- In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
- Stir in the carrots, raisins, coconut, and apples.
- In a separate bowl, beat together eggs, coconut oil, and vanilla.
- Stir egg mixture into the carrot/flour mixture, just until moistened.
- Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition
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Do you use store brought dressing for your salads or make your own?
Also I love seeing the groceries and what you make with them!!
A lot of times, I don’t use dressing. Sometimes, I use a little olive oil. And sometimes I use dressing that comes with bagged salads (when I buy those).
I made these for a friend that just had a baby – I was looking for something healthy. I decided to double the recipe so I could have some too. Well – they are just delicious! I used Honey Crisp apples and dried cranberries bc I did not have raisins. They are just wonderful! I think the coconut oil adds a great flavor. I will absolutely make this again! Thank You 🙂
Yay! We love hearing feedback. We’re so glad you loved them. The cranberries sound delicious! -Jordan, MSM Team
How long can these muffins be frozen for? Getting ready for baby #2 and just want to make sure I label the bag with the correct timing to know when to eat by. Thanks!
I just made these and they are delicious! I did replace half of the coconut oil with applesauce and use the 3/4 cup sugar. I may even cut it down a bit to 2/3 or less next time. Thanks for sharing!
I tried out this recipe this week and I LOVED it. So did several of my friends. I am already planning to make these again later this week. Thanks so much for sharing! Like you I tend to tweak things 🙂
http://www.ourmanufacturedlife.com/2015/08/making-morning-glory-muffins/
correct link
http://www.ourmanufacturedlife.com/making-morning-glory-muffins/
I tried your meatballs and lasagna casserole for freezer cooking this week. Can’t wait to eat them! Thanks for all the inspiration.
I’m a bit behind on the challenges (sigh), but I made the chocolate chip oatmeal cookies today. I can’t wait to try them tonight!
I have been motivated by you to be cooking all this week, though I missed the first two or three weeks 🙂 Yesterday, I baked two chickens, shredded the meat, made a bean mix for the freezer, and packaged four lunches (3 fried rice, and 1 BBQ chicken for sandwiches). Your muffins look yummy!
Yum! Our now 21 year old daughter called these meatloaf muffins when she was little 🙂
After you posted that you were going to be making Morning Glory Muffins, I got a real hankering to make some. I checked out the recipe you used and it is almost the exact same recipe as the one I use from a bakery cafe cookbook my mom gave me when I got married. The only difference is my recipe includes 2 tablespoons buttermilk (i just use milk and a drop of lemon juice). I think it makes a difference too!
As to the healthiness of all that sugar and oil, I like the way you tweaked them. I did the same only I replaced half the oil with mashed sweet potatoe. Next time I’ll use apple sauce. I used 3/4 c sugar and they were plenty sweet. I will say they turn out for me with a kind of caramelly crunchy outside that i love when I use the full 1 1/4 c sugar the orignial recipe calls for (if i use no liner.
Cool! I’ve got lots of sweet potato frozen and would love to replace part of the oil with it. Did they end up sticking? Would you use sweet potato again?
You’re really becoming quite the photographer! Would you mind sharing what kind of camera you have? I’m looking at purchasing one. Thanks!
Wow! so many good things in these muffins! my family will love them!
These look great! I may have to try them after we run out of banana bread.
I’ve been working on dinners this week, plus preserving some of the herbs that I grow. It’s been a good week!
Thanks for hosting this!
Your website always inspires me – I used to make and freeze muffins frequently but I’ve dropped the habit – thanks for the reminder 🙂 They’re such a great quick snack.
These look great! Excited to try them. Is the yield ~24 muffins (guessing from the pictures)? Hopefully I’m not overlooking that in your post but didn’t see it. Thanks!
These sound very yummy! I love http://www.allrecipes.com. I sliced up some bananas and flash froze them for smoothies. That is the extent of my freezer “cooking” today.
I made these many times before but added 3/4 cup applesauce and 1/4 cup oil (canola, vegetable, or whatever I have on hand but no olive). Never tried cocnut oil but will have to next time. My picky kids LOVE them and usually want butter on the muffins but they eat them plain.
You could make these even healthier by omitting the oil and using applesauce or canned pumpkin instead. Instead of eggs try egg whites or even flax meal instead. 🙂
Coconut oil is so good for you, and the yolks are the best part of the egg! 🙂
Both of them are VERY high in saturated fat… so NOT heart healthy.
Check out this article on healthy fats!
http://www.keeperofthehome.org/2011/04/good-fats-bad-fats-and-why-i-eat-plenty-of-butter.html
It is now understood that saturated fats are probably not unhealthy for the heart. Although if one already has heart disease saturated fat should be controlled.
I use a recipe very similar but use 1 cup grated carrots and 1 cup grated zucchini…so yummy!
Those muffins look so delish….I’m going to have to print the recipe!
I made chex mix today. And I made 6 different kinds. No I did not intend to, but I kept seeing such good recipes I couldn’t stop until I ran out of time and energy. hehe. I still have 4 more recipes to try. Hehe.
I ran out of carrots so I could not make this recipe today. But I will be trying it in the future. But I did make pantry muffin mix. I mixed up a strawberry and chocolate chip muffin mix, zucchini and chocolate chip muffin mix and a pear and cinnamon muffin mix.
You can also make these Paleo!! The are my favorite Paleo recipe thus far!!
Would you be willing to share the recipe! Thanks so much!
http://paleocomfortfoods.com/recipes/morning-glory-muffins/
Mmmm…these look good. I will be tweaking them further(is that allowed?!) I guess I’m used to not-very-sweet muffins! All my recipes use more like 1/4 cup of sugar per 12 muffins. That original recipe should be called cupcakes! lol
These look great! Anyone know if I can replace the eggs? My son is allergic but he loves muffins and these would be great. I’m thinking applesauce? He just got diagnosed so we are new to eggless cooking 🙂
Michelle: Flax seeds are probably your best substitution for this. You may want to try this:
– 1 tablespoon whole flaxseeds
– 4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
I know there is a little blurb on the side of the flaxseed bag about using it as an egg substitute. I’ve used it before, but I can’t remember the specifics, something like 1 Tbs flaxseed and 3 Tbs water for each egg. I have used it before in baking and it always turns out great!
I use to replace eggs with 1 tablespoon soy flour mixed with 2 tablespoons water. Whisk it together just like and egg before putting it in your recipe.
I have a friend who is vegan, so when I wanted to make her some cookies, I had to find an egg substitute. I substituted 1/2 cup mashed banana for 2 eggs and they came out great. My family actually liked the oatmeal chocolate chip cookies better with the banana.
So, you could try 1/4 cup mashed banana for each egg.
My only concern (if I’ll make these I’ll be replacing the egg, too!) is that 3 eggs for 12 muffins is an awful lot of egg to be replacing. Usually the flaxseed substitution works beautifully, but I’ve never replaced more than 1 egg in a single batch of anything at a time. If you do it, please let us know how they turn out!
As a side note, I’ve noticed that the 1 T flaxseed + 3T water substitution has less volume than 1 large egg, so keep an eye out for the moistness of your batter. You may end up wanting to add a Tbsp or so more liquid. 🙂
I make these very similar except instead of the flour I use flaxseed meal and wheat bran. Healthy and delicious!
I am so making these….actually im going to go make them now for in the morning…its a great way to sneak extra vegetables into the kids 🙂
Do you serve all your muffins on the top of the fence posts? 🙂 Can’t wait to try them (muffins) out. Thanks!
Haha! Love how you’re experimenting with the camera. Or was it really a picnic?
Have you ever made muffin melts? They are a favorite in our home. I am not sure how you would freeze them, any suggestions? http://swappinspoons.blogspot.com/2012/02/muffin-melts.html
I made these as well a few months ago! Here is my version using apple butter to replace some of the oil.
http://whisktogether.wordpress.com/2012/02/08/morning-glory-muffins/