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Healthy Morning Glory Muffins Recipe

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4.2 from 48 reviews

These Healthy Morning Glory Muffins are a delicious and nutritious way to start your day. Made with whole wheat flour, oats, grated carrots, and apples, they are naturally sweetened with maple syrup and packed with wholesome ingredients. Perfect for a quick breakfast or snack, these muffins are moist, flavorful, and easy to make with less added oil than traditional recipes.

Ingredients

Dry Ingredients

  • 1 ¼ cups (150 g) white whole wheat flour (or cup-for-cup gluten-free flour for GF)
  • 1 cup (80 g) quick-cooking instant oats (certified gluten-free if needed)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Wet Ingredients

  • 3 large eggs (or flax eggs as a substitute)
  • ¾ cup (180 ml) unsweetened applesauce
  • ⅓ cup (79 ml) avocado oil or neutral-tasting oil
  • ⅓ cup (79 ml) maple syrup or honey
  • 1 teaspoon orange zest
  • ¼ cup (59 ml) orange juice

Mix-Ins

  • 2 cups (198 g) grated carrot
  • 1 cup (105 g) grated apple (about 1 medium Honeycrisp apple)
  • ½ cup (70 g) raisins
  • ½ cup (54 g) chopped pecans (optional)
  • 3 tablespoons ground flax seed (optional)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line or grease a standard muffin tin. For best results, use silicone liners or food-grade silicone-coated disposable liners to prevent sticking. If using traditional paper liners, lightly spray them with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, quick-cooking oats, baking soda, cinnamon, ground ginger, and salt until well combined. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs, unsweetened applesauce, avocado oil, maple syrup, orange zest, and orange juice until smooth and fully combined.
  4. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients bowl. Stir gently just until combined. Avoid overmixing to keep muffins tender.
  5. Add Mix-Ins: Fold in the grated carrot, grated apple, raisins, chopped pecans, and ground flax seed (if using) using a spatula or large spoon.
  6. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each to the top. Optionally, sprinkle extra chopped pecans on top of each muffin for added texture.
  7. Bake: Place the muffin tins in the oven and bake at 375°F for about 20 to 23 minutes. For best accuracy, use a kitchen thermometer to check that the muffins have reached an internal temperature of 200°F, ensuring they are baked through but not overbaked.
  8. Cool and Store: Allow muffins to cool in the pan for 10 to 15 minutes before removing. Let them cool completely before storing in an airtight container. Keep refrigerated for up to 5 days for freshness.

Notes

  • If you only have old-fashioned rolled oats instead of quick-cooking oats, pulse 1 ¼ cups of rolled oats in a food processor until chopped but not powdered to make your own instant oats.
  • Silicone or silicone-coated liners help prevent sticking due to the lower oil content of the recipe. If using regular paper liners, spray lightly with cooking spray.
  • Flax eggs make a great vegan substitute for eggs in this recipe.
  • Use certified gluten-free oats if gluten sensitivity is a concern.
  • The internal temperature check ensures perfectly baked muffins even if your oven temperature is slightly off.

Find it online: https://deliciousyum.com/healthy-morning-glory-muffins-recipe/