Morning Glory Breakfast Muffins

Name: Morning Glory Breakfast Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: ¼ cup brown sugar; 2 tbsp maple syrup; 1/6 cup vegetable oil; 1 egg; 1 yolk; ½ banana; 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; 1/3 cup raisins; ¼ cup coconut flakes; 1/6 cup pecans; ½ Small apple; ½ cup carrots; ¼ cup almond or plant-based milk

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5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
130 kcal
Course
Breakfast
Cuisine
International

Morning Glory Breakfast Muffins

Ulric Berry

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This is a healthy spin to morning glory breakfast muffins that you're going to love. They are loaded with apples, carrots, nuts, and so much goodness!

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Ingredients

Servings

¼ cup brown sugar
2 tbsp maple syrup
1/6 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
1/3 cup raisins
¼ cup coconut flakes
1/6 cup pecans chopped
½ Small apple diced
½ cup carrots grated
¼ cup almond or plant-based milk

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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

Swap any of the mix-in ingredients for your favorite ones! However, keep the carrot + apple for the moisture!
Swap any of the mix-in ingredients for your favorite ones! However, keep the carrot + apple for the moisture!
Make this vegan by swapping the eggs for your favorite replacement!
Make this vegan by swapping the eggs for your favorite replacement!
To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!
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.
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.

Nutrition Information

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Serving 12 Calories 130kcal (7%) Carbohydrates 20.3g (7%) Protein 2.5g (5%) Fat 5.3g (8%) Saturated Fat 2.9g (15%) Polyunsaturated Fat 0.7g Cholesterol 30.9mg (10%) Sodium 170mg (7%) Fiber 2g (8%) Sugar 10.5g (21%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 130 kcal

% Daily Value*

Serving	12
Calories	130kcal	7%
Carbohydrates	20.3g	7%
Protein	2.5g	5%
Fat	5.3g	8%
Saturated Fat	2.9g	15%
Polyunsaturated Fat	0.7g	4%
Cholesterol	30.9mg	10%
Sodium	170mg	7%
Fiber	2g	8%
Sugar	10.5g	21%