Morning Glory Breakfast Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12
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Calories
130 kcal
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Course
Breakfast
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Cuisine
International
Morning Glory Breakfast Muffins
Description
The Morning Glory Breakfast Muffins recipe incorporates brown sugar, maple syrup, oil, eggs, and mashed banana as the wet ingredients, blending into dry ingredients that include whole wheat flour, baking soda, salt, cinnamon, and ginger. The batter is enriched with grated carrot, diced apple, raisins, coconut flakes, and chopped pecans for moisture, texture, and varied flavors. The muffins are baked at 400°F until golden and a toothpick inserted comes out clean, indicating sufficient set but moist interior.
The combination of warmed spices like cinnamon and ginger complements the natural sweetness from fruit and sugars, while nuts and coconut add crunch and chewiness. The addition of mashed banana, apple, and carrot provides moisture and subtle fruity notes, preventing dryness and enhancing nutritional content.
These muffins are ideal for breakfast served with butter and can accommodate mix-in substitutions as preferred, but keeping apple and carrot is recommended for moisture retention. They store well at room temperature for several days or can be frozen for longer storage, thawed, and briefly warmed before eating.
Ingredients
- ¼ cup brown sugar
- 2 tbsp maple syrup
- 1/6 cup vegetable oil
- 1 egg
- 1 egg yolk
- ½ banana mashed
- 2 tsp vanilla
- 1 cup whole wheat flour 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 apple diced, small size
- ½ cup carrot grated
- ¼ cup almond milk 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
- Keep diced apple and grated carrot in the mix to maintain moisture.
- Customize mix-ins freely, but ensure wet ingredients remain balanced.
- Make vegan by substituting eggs with plant-based alternatives.
- Use gluten-free flour blends as a 1:1 replacement if desired.
- Store muffins in an airtight container at room temperature for 3-4 days or freeze for up to 3 months, warming before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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