So many of us are on-the-go and looking for a quick breakfast or morning snack that is easy, healthy and tastes good at the same time. That’s not asking too much, is it?
Morning Glory Muffins
This morning glory muffin recipe packs fruit, vegetables, nuts, and whole wheat flour into one portable, handheld treat. You and your kids won’t be able to tell that these morning muffins are healthy. They are that good!
They can also be customized to suit you and your family’s taste buds using different kinds of nuts, spices, or other mix-ins.
So, say goodbye to running around in the morning wondering what you are going to make because these muffins have you covered, with these other delicious and healthy muffin recipes:
Variations & Substitutions
- If you’re looking to make these muffins gluten-free, just swap out the whole wheat flour for your favorite gluten-free flour blend and continue with the recipe as is
- Want to make these a bit more kid-friendly? Try adding mini chocolate chips instead of raisins!
- To reduce the amount of oil in these muffins, you can substitute 1/3 of the oil with 1/3 of mashed banana or apple sauce, then leave the other 1/3 of a cup of oil as is.
How To Store Morning Glory Muffins
Once these muffins have cooled to room temperature, you can store them in an airtight container at room temperature for 3-5 days.
If you want to keep them longer, I suggest freezing them. Keep them in an airtight container, and they will freeze for up to 3-months.
- One of my favorite ways to make sure all my muffins are the same size is to use an ice cream scoop to portion out my batter. This also helps to avoid any unnecessary spillage when filling.
- The secret to a fluffy muffin is to not overmix the batter. Make sure you mix until all the ingredients are just combined to avoid ending up with a dense, cake-like muffin
If you’re using a gluten-free flour blend or a sugar alternative, your baking time might change. Watch your muffins closely, and make sure you take them out when they are just starting to brown, and the cake tester comes out clean.
- ½ cup raisins
- 2 cups Whole Wheat Flour
- 1 cup light brown or dark brown sugar, packed
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- 2 cups carrots peeled and grated
- 1 large apple, peeled, cored, and grated
- ½ cup shredded coconut
- ½ cups walnuts, chopped
- 1/3 cup sunflower seeds or 1/3 cup wheat germ, optional
- 3 large eggs
- 2/3 cup vegetable oil
- 2 tsp vanilla extract
- ¼ cup orange juice
- Preheat your oven to 375 degrees F, and lightly spray a 12-cup muffin tin with non-stick cooking spray. If you are using muffin liners, then lightly spray the inside of the liners. Set aside.
- Place the raisins in a small bowl, and cover with hot water. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt
- Stir in the shredded carrots, apple, coconut, walnuts, and sunflower seeds or wheat germ
- In a separate smaller bowl, whisk together the eggs, oil, vanilla, and orange juice
- Pour the egg mixture into the flour mixture and stir until just combined
- Drain the raisins in a strainer, and stir them into the batter until combined
- Divide the batter among the muffin cups. They will be almost full to the top
- Bake in preheated oven for 25 – 28 minutes, or until a cake tester inserted in the center comes out clean
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Amount Per Serving: Calories: 346Total Fat: 18.4gCarbohydrates: 42gProtein: 5.4g