Breakfast
Morning Glory Breakfast Muffins
Prep
15 minutes
Cook
15 minutes
Yield
12
These morning glory breakfast muffins are healthy and so easy to make. Muffins always have a bad reputation of not actually being good for you, but I can promise that you can make them healthier. This recipe has less sugar than typical muffins, and has so many good ingredients like nuts, apples, carrots, and coconut!
Why you’ll love these breakfast muffins:
- Quick: This recipe takes 15 minutes to prep and they’ll be all baked and ready to go in 30 minutes
- Flavor Packed: This recipe has carrots, apples, spices, coconut, they’re so loaded and delicious
- Healthy: I’ve made these healthier than typical muffins so you don’t have to worry about eating these every morning
Ingredient Notes:
Carrots: The fiber in carrots is obviously so good for you. The carrots also add vitamin A & K, beta-carotene, and calcium.
Apple: Apples are super nutritious and loaded with things like fiber, and antioxidants. They do say an apple a day keeps the doctor away for a reason!
Note: You can swap and mix-in ingredients for your favs but keep the carrot & apple to maintain the moisture in these breakfast muffins
How to make breakfast muffins:
- Preheat the oven to 400F and prepare 1 muffin tray with liners.
- In a large bowl add the brown sugar, maple syrup, vegetable oil, eggs, and mashed banana. Use a hand mixer or whisk to thoroughly combine.
- In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
- Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
- Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes.
- Scoop the batter evenly on the prepared muffins liners.
- Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
- Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve with butter for breakfast!
How can I make these muffins vegan? Make this vegan by swapping the eggs for your favorite replacement!
How can I make these muffins gluten-free? To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
What is a morning glory muffin? The name comes from the yellow color that comes from the carrot in the recipe. Morning Glory muffins originally were created by a lady named Pam who owned a cafe called “Morning Glory Cafe” in the USA. She created the first known version of the muffin and it was only uphill from there.
Other recipes you’ll love:
- Banana Chocolate Chip Muffins
- Sweet Potato Muffins
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Morning Glory Breakfast Muffins
Ingredients1x2x3x
- ¼ cup brown sugar
- 2 tbsp maple syrup
- ⅙ cup vegetable oil
- 1 egg
- 1 yolk
- ½ banana mashed
- 2 tsp vanilla
- 1 cup whole wheat or all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ⅓ cup raisins
- ¼ cup coconut flakes
- ⅙ cup pecans chopped
- ½ small apple diced
- ½ cup carrots grated
- ¼ cup almond or plant-based milk
Instructions
- Preheat the oven to 400F and prepare 1 muffin tray with liners.
- In a large bowl add the brown sugar, maple syrup, vegetable oil, eggs, and mashed banana. Use a hand mixer or whisk to thoroughly combine.
- In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
- Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
- Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes.
- Scoop the batter evenly on the prepared muffins liners.
- Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
- Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve with butter for breakfast!
Notes
Nutrition
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Morning Glory Breakfast Muffins
Ingredients
- ¼ cup brown sugar
- 2 tbsp maple syrup
- ⅙ cup vegetable oil
- 1 egg
- 1 yolk
- ½ banana mashed
- 2 tsp vanilla
- 1 cup whole wheat or all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ⅓ cup raisins
- ¼ cup coconut flakes
- ⅙ cup pecans chopped
- ½ small apple diced
- ½ cup carrots grated
- ¼ cup almond or plant-based milk
Instructions
- Preheat the oven to 400F and prepare 1 muffin tray with liners.
- In a large bowl add the brown sugar, maple syrup, vegetable oil, eggs, and mashed banana. Use a hand mixer or whisk to thoroughly combine.
- In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
- Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
- Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes.
- Scoop the batter evenly on the prepared muffins liners.
- Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
- Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve with butter for breakfast!
Notes
Nutrition
FoodbyMaria.com
Breakfast
Morning Glory Breakfast Muffins
Prep
15 minutes
Cook
15 minutes
Yield
12
These morning glory breakfast muffins are healthy and so easy to make. Muffins always have a bad reputation of not actually being good for you, but I can promise that you can make them healthier. This recipe has less sugar than typical muffins, and has so many good ingredients like nuts, apples, carrots, and coconut!
Why you’ll love these breakfast muffins:
- Quick: This recipe takes 15 minutes to prep and they’ll be all baked and ready to go in 30 minutes
- Flavor Packed: This recipe has carrots, apples, spices, coconut, they’re so loaded and delicious
- Healthy: I’ve made these healthier than typical muffins so you don’t have to worry about eating these every morning
Ingredient Notes:
Carrots: The fiber in carrots is obviously so good for you. The carrots also add vitamin A & K, beta-carotene, and calcium.
Apple: Apples are super nutritious and loaded with things like fiber, and antioxidants. They do say an apple a day keeps the doctor away for a reason!
Note: You can swap and mix-in ingredients for your favs but keep the carrot & apple to maintain the moisture in these breakfast muffins
How to make breakfast muffins:
- Preheat the oven to 400F and prepare 1 muffin tray with liners.
- In a large bowl add the brown sugar, maple syrup, vegetable oil, eggs, and mashed banana. Use a hand mixer or whisk to thoroughly combine.
- In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
- Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
- Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes.
- Scoop the batter evenly on the prepared muffins liners.
- Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
- Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve with butter for breakfast!
How can I make these muffins vegan? Make this vegan by swapping the eggs for your favorite replacement!
How can I make these muffins gluten-free? To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
What is a morning glory muffin? The name comes from the yellow color that comes from the carrot in the recipe. Morning Glory muffins originally were created by a lady named Pam who owned a cafe called “Morning Glory Cafe” in the USA. She created the first known version of the muffin and it was only uphill from there.
Other recipes you’ll love:
- Banana Chocolate Chip Muffins
- Sweet Potato Muffins
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Morning Glory Breakfast Muffins
Ingredients1x2x3x
- ¼ cup brown sugar
- 2 tbsp maple syrup
- ⅙ cup vegetable oil
- 1 egg
- 1 yolk
- ½ banana mashed
- 2 tsp vanilla
- 1 cup whole wheat or all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ⅓ cup raisins
- ¼ cup coconut flakes
- ⅙ cup pecans chopped
- ½ small apple diced
- ½ cup carrots grated
- ¼ cup almond or plant-based milk
Instructions
- Preheat the oven to 400F and prepare 1 muffin tray with liners.
- In a large bowl add the brown sugar, maple syrup, vegetable oil, eggs, and mashed banana. Use a hand mixer or whisk to thoroughly combine.
- In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
- Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
- Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes.
- Scoop the batter evenly on the prepared muffins liners.
- Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
- Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
- Remove from the pans immediately and onto a wire rack to cool.
- Serve with butter for breakfast!
Notes
Nutrition
Post A CommentCancel reply
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