Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. Packed with fiber, complex carbohydrates, healthy fats and texture, these muffins are perfect grab-and-go breakfast or a mid-day snack!

They’re a delicious morning muffin, just like these almond flour banana muffins, cranberry orange muffins, and blueberry almond muffins!

Healthy Morning Glory Muffins

If your worst nightmare is ‘plain’ foods, then these healthy morning glory muffins are your multi-textured, flavorful, and healthful dream come true. With a bit of everything including nuts, dried fruit, coconut flakes, whole grains, and applesauce, there’s so much to love!

Why Make Healthy Morning Glory Muffin Recipe?

  • Hearty and satisfying: Packed with all your favorite breakfast elements: nuts, fruit, whole grains, etc.
  • Lower fat & sugar: These healthy muffins with applesauce have reduced sugar and oil but are moist, delicately sweetened, and high fiber muffins.
  • Wholesome: These oat bran muffins contain very few ’empty calories,’ relying on nourishing, wholesome ingredients instead. Packed with fibers, heart-healthy fats, vitamins, and minerals!
  • Fiber fantastic: These high fiber muffins are great for bowel health, managing cholesterol, and blood pressure levels.

You’ll love adding these high fiber muffins to a rotation of similarly nutritious and delicious (meal-preppable) breakfast muffins. Including banana zucchini muffins, apple muffins, healthy carrot muffins, and savory quinoa breakfast egg muffins!

Healthy Morning Glory Muffins

Ingredients for Morning Muffins

While the ingredients list for this morning glory muffin recipe isn’t short, it’s primarily pantry staples, making this recipe easy to pull together whenever desired!

  • Flour: Use whole wheat, spelt, or gluten-free all-purpose flour (you can see how I experiment with several flours for these healthy zucchini muffins). In fact, due to the small amount in the recipe, chickpea, almond, and even buckwheat flour should work. I advise against coconut flour, though, as it’s very absorbent and can yield dry muffins.
  • Eggs: You’ll need one large egg.
  • Applesauce: Mashed banana or plain Greek yogurt may work in its place. Even pumpkin puree could work.
  • Sweetener: Honey or maple syrup will work. I can’t guarantee results with a sugar-free syrup.
  • Oil: I’ve reduced the oil in this recipe to just ¼ cup (around 1 tsp per muffin) and prefer to use heart-healthy oils like avocado oil, coconut oil, or extra virgin olive oil. Though the latter has a stronger flavor.
  • Fruit and veggies: Shredded carrots and apple. I recommend using the large holes on a box grater and leaving the peel on for extra fiber. Any type of apple will work!
  • Vanilla extract: Use pure, natural vanilla extract.
  • Ground cinnamon: This warming spice really enhances the flavor in these fruity muffins.
  • Leavening agents: These healthy morning glory muffins rely on baking powder (aluminum free) and baking soda to achieve the correct consistency.
  • Salt: Just a pinch enhances the overall flavor of the muffins.
  • Dried fruit: I used raisins. Other options include cranberries, chopped dates, apricots, prunes, figs, etc. Use what you have!
  • Coconut: I use unsweetened coconut flakes for flavor, texture, and heartiness. Though, omit them if preferred.
  • Walnuts: You can gently crush them by hand rather than having to dirty a chopping board. Pecans, almonds, pine nuts (not a nut), and/or sunflower seeds would also work.

You’ll also need cooking spray (I use Misto).

Healthy Morning Glory Muffins

How to Make Morning Glory Muffins

This morning glory muffins recipe requires just 4 simple steps. You could even get the kids involved!

  • Prep: First, preheat the oven to 425 F and spray a nonstick 12-cup muffin tin with cooking spray. I like to use parchment paper liners but they are optional. Set aside.
  • Mix the muffin batter: Meanwhile, in a large bowl, whisk all wet ingredients with leavening agents and flavorings. Next gently fold in flour until just combined. Finally, fold in the carrots, apple, dried fruit, coconut, and nuts.
  • Bake them: Divide the batter evenly among your muffin tin (I use an ice-cream scoop). Then bake for 7 minutes at 425 F (crates 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).

Allow the muffins to cool for 10 minutes before enjoying!

What Is a Morning Glory Muffin?

Original morning glory muffins were created on Nantucket island back in the 70s by the Morning Glory cafe owner, chef Pam McKinstry. They’re said to be a nod to the ‘back-to-the-land’ movement, as a wholesome hippie food packed with a little bit of everything including fruit and veggies. The result is a flavorful high fiber muffin that is a ‘glorious’ way to start the day!

Optional Add-In’s and 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 carrot/apple is crushed pineapple (1 cup with excess juice squeezed out), these are often called sunrise muffins.

Want to make a healthier version of Starbuck’s sunrise muffins (aka morning muffin)? Add carrots, zucchini and crushed pineapple and then top with pumpkin seeds.

  • Orange juice: Use fresh, unsweetened orange juice (or pineapple juice) in place of some of applesauce for citrusy flavor.
  • Ginger: A tablespoon or two of finely chopped candied ginger will add warming heat and sweetness. Alternatively, add ½ teaspoon ground ginger.
  • Other spices: You can boost the warming spices in these morning muffins with the addition of nutmeg and allspice (add a pinch of both).
  • Egg free: You could experiment with using a flax egg.
  • Protein powder: It may be possible to add protein powder like in banana protein muffins. I recommend using a whey protein powder, as vegan ones can be very absorbent and lead to dry muffins. I recommend reducing some flour in place of the protein powder.

Tips for Best Results

  • Use the spoon and level method: When measuring flour (and bran), it’s important to spoon it into your measuring cup, then level that with the back of a knife. Don’t pack it tightly, or you’ll end up with the wrong amount and affect the density of the muffins.
  • Adjust the baking time: Based on whether you use a jumbo, regular (as I did), or mini muffin tin. Do initial bake 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.
  • Don’t over mix the batter: This is crucial for the fluffy texture, rather than tough, chewy, dense high fiber muffins!
  • Don’t overpack the muffins: If you want to experiment with mix-ins that’s fine, but don’t try to overload the batter, or they’ll end up dense.

FAQs

Can I make these morning glory muffins vegan?

You can experiment with using a flax egg to prepare this morning glory muffin recipe. Otherwise, the recipe is vegan!

Does the size of my muffin tin matter when making morning glory muffin recipe?

If you want to make mini muffins or jumbo muffins, that shouldn’t be a problem. However, you’ll need to adjust the baking time accordingly.

Why are my muffins dense?

This can happen if you’ve over mixed the batter or added too much flour/liquid. Follow the recipe the first time. That way, if you make any adjustments, you can see how they affect the texture and tweak them further to your liking.

How do I get my muffins to be light and fluffy?

If you follow this recipe, as written, it’s slightly dense yet still wonderfully fluffy thanks to the addition of moisture, oil, and a carefully measured ratio of ingredients.

Can I make this into a loaf?

Though I haven’t tried, it should be possible. Use a lined loaf pan and bake for around 45 minutes, or until a toothpick inserted into the center comes out clean. Then leave to cool for at least 25 minutes.

Healthy Morning Glory Muffins

How to Serve High Fiber Muffins?

There are several ways to enjoy one of these morning glory muffins, whether you want to enjoy it alone or with a spread of butter, nut butter, fruit compote, etc. As well as for:

  • Breakfast/brunch: These high fiber muffins are a highly nutritious start to the day, perfect for pairing with lemon water or a green smoothie! Alternatively, serve them as part of a brunch spread with fresh fruit, pancakes, yogurt, granola, etc.
  • Pre or post workout: In rotation with other snacks like coconut protein balls, protein cookies, and homemade peanut butter protein balls.

They also make for a delicious mid-afternoon or lunchbox snack!

How to Store the Muffins?

Make Ahead: You can mix the wet and dry ingredients separately and store the bowls, covered, in the refrigerator overnight. In the morning combine everything and then bake!

Store: Allow the morning glory muffins to cool entirely and then store them on the counter under a tea towel for 1-2 days (to preserve the crispy edges) then in an airtight container in the refrigerator for a further 3-4 days

Freeze: I FULLY endorse baking a double or triple batch of these healthy morning muffins. Especially when you can store them for up to six months tightly wrapped and in a Ziplock bag. Thaw them on the counter for 3-4 hours (or overnight) before enjoying.

Reheat: If you want to enjoy a warm muffin, you can reheat it for 30-40 seconds in the microwave.  

More Healthy Muffin Recipes

  • Healthy carrot muffins
  • Lemon zucchini muffins
  • Healthy blueberry muffins
  • Healthy chocolate chip muffins
  • Healthy pumpkin muffins

You might also enjoy browsing through my entire muffins and quick bread collections!

Healthy Morning Glory Muffins Healthy Morning Glory Muffins

Healthy Morning Glory Muffins {High Fiber, Low Sugar}

Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. Packed with fiber, complex carbohydrates, healthy fats and texture, these muffins are perfect grab-and-go breakfast or a mid-day snack! Course: DessertCuisine: North American Prep Time: 15 minutesCook Time: 22 minutesTotal Time: 37 minutes Servings: 12 muffins Calories: 233kcal Author: Olena Osipov COOKING MODEPrevent your screen from going dark

Ingredients

  • 1 large egg
  • 2/3 cup applesauce unsweetened
  • 1/2 cup + 2 tbsp maple syrup or honey
  • 1/4 cup avocado or coconut oil melted
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 2 tsp baking powder aluminum free
  • 1 tsp baking soda
  • 1/4 tsp 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!

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 in the microwave (if desired) before enjoying.

      Equipment

      Healthy Morning Glory MuffinsMeasuring toolsHealthy Morning Glory MuffinsGlass bowlsHealthy Morning Glory MuffinsMeasuring cupsHealthy Morning Glory MuffinsMuffin tinHealthy Morning Glory MuffinsMini spatulas

      Notes

      • You can skip coconut flakes but muffins will be a tad less hearty and moist.
      • Dried fruit: Other options include cranberries, chopped dates, apricots, prunes, figs, etc. Use what you have!
      • Nuts: Pecans, pine nuts, almonds etc.
      • Mini or jumbo muffins: Based on whether you use a jumbo, regular (as I did), or mini muffin tin. For mini, check after 12 minutes; for jumbo, check after about 26 minutes, until a toothpick comes out clean.
      • 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 carrot/apple is crushed pineapple (1 cup with excess juice squeezed out), these are often called sunrise muffins.
      • Orange juice: Use fresh, unsweetened orange juice (or pineapple juice) in place of some of applesauce for citrusy flavor.
      • Ginger: A tablespoon or two of finely chopped candied ginger will add warming heat and sweetness. Alternatively, add ½ teaspoon ground ginger.
      • Other spices: You can boost the warming spices in these morning muffins with the addition of nutmeg and allspice (add a pinch of both).
      • Egg free: You could experiment with using a flax egg.
      • Protein powder: It may be possible to add protein powder like in banana protein muffins. I recommend using a whey protein powder, as vegan ones can be very absorbent and lead to dry muffins. I recommend reducing some flour in place of the protein powder.

      See recipe post for more tips and FAQs.

      Nutrition

      Serving: 1muffin | Calories: 233kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 235mg | Potassium: 249mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3597IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

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      Source: ifoodreal.com

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