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4.7 from 9 votes

Healthy Morning Glory Muffins {whole grain, GF, DF}

Healthy Morning Glory Muffins made gluten free friendly, sweetened with maple syrup and dairy-free. Loaded with all the texture from walnuts, apples, carrots, raisins and coconut. Lots of ways to make these your own.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 234 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Ingredients
  • 1 & 3/4 cups 1:1 gluten-free baking flour or whole wheat white flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • Zest of 1 orange
Wet Ingredients
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 1 large egg*
  • 1/4 cup oil avocado, olive, whatever you have
  • 1/4 cup orange juice
Mix-Ins
  • 1 1/2 cup packed shredded carrots
  • 1 cup grated apple you can leave skin on, about 1 small-medium apple
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped walnuts
  • 1/3 cup unsweetened shredded coconut

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
  2. In medium bowl, mix together dry ingredients; set aside.
  3. In large bowl, whisk together applesauce, maple syrup and egg. Add in oil and orange juice, stir until combined.
  4. Add dry ingredients to bowl of wet until *just* combined. Then add in all of the mix-ins. Be careful not to over-mix.
  5. Evenly distribute batter into prepared muffin pan. Bake for 5 minutes at 425ºF. Then drop oven temperature down to 350ºF and continue baking for 15-20 minutes. Muffins will be done when inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to wire rack.

Notes

  • FLOUR: You can also use half whole wheat with half all-purpose, or whole wheat pastry flour.
  • *VEGAN / EGG-FREE SUB: You can likely sub 1 TBSP flaxseed meal + 3 TBSP water; let sit for 3-4 minutes. I did not test these this way but with most of my muffin recipes this sub works. If using gluten-free flour and the batter seems a little dry, add another 1-2 TBSP milk.

Nutrition Information

Serving 1muffin Calories 234kcal (12%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Cholesterol 16mg (5%) Sodium 139mg (6%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 234

% Daily Value*

Serving 1muffin
Calories 234kcal 12%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Cholesterol 16mg 5%
Sodium 139mg 6%
Fiber 3g 12%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.