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4.9 from 78 votes

Morning Glory Muffins

Packed with fruit, carrots, walnuts and rolled oats, these morning glory muffins are hearty, filling and perfect way to start the day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 muffins
Calories: 298 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ½ cups whole wheat pastry flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • 2 large eggs
  • ½ cup coconut sugar
  • ½ cup unsweetened applesauce
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • 1 medium crisp sweet apple peeled and grated (I prefer pink lady or honeycrisp)
  • 2 medium carrots peeled and grated
  • ½ cup raisins
  • ½ cup unsweetened shredded coconut
  • ½ cup walnuts chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Place 12 paper or silicone muffin cups in your muffin tin.
  2. Add walnuts to a baking sheet and place in oven to toast. Stir walnuts after 5 minutes. Allow to toast about 5 minutes longer or until the walnuts are golden and fragrant. Remove from oven and allow walnuts to cool. Once cool, chop walnuts and set aside.
  3. In a medium bowl, combine dry ingredients: flour, rolled oats, baking soda, baking powder, salt, cinnamon and ground ginger.
  4. In a large bowl, whisk together eggs, coconut sugar, applesauce, avocado oil, vanilla extract, shredded apples and shredded carrots.
  5. Pour the flour mixture into the bowl with the wet ingredients and stir until mixture is just combined. Don’t over-mix!
  6. Gently fold in raisins, shredded coconut and walnuts.
  7. Spoon the batter evenly into 12 muffin tins.
  8. Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  9. Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
  10. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Notes

  • flax eggs
  • Recipe adapted from Chef Pam McKinstry.
  • Chef Pam McKinstry
  • Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour. If you need these muffins to be gluten-free I would suggest using a gluten-free all-purpose 1:1 flour mix.
  • Eggs: I haven't tried a vegan substitute for this recipe, but I bet flax eggs would work just fine. Let me know if you try it in the comments below!
  • Coconut sugar: You should be able to swap the coconut sugar for regular cane sugar or brown sugar if needed.
  • Applesauce: Melted butter, more oil, mashed banana or even pumpkin puree would all be good substitutes.
  • Avocado oil: Coconut oil, olive oil or melted butter would work in place of the avocado oil.
  • Apple: More carrots or canned crushed pineapple could be subbed for the apple.
  • Carrots: Instead of carrots you could add more apple or shredded zucchini. If you do use shredded zucchini make sure to squeeze all the excess liquid out before adding it to the batter!
  • Raisins: Dried cranberries, dates, or another dried fruit could all work here.
  • Shredded coconut: Skip the coconut or use more nuts/seeds or raisins instead of the coconut.
  • Walnuts: Omit or swap the walnuts for another nut or seed of choice. Almonds, pecans, or sunflower seeds would all be delicious.

Nutrition Information

Serving 1muffin Calories 298kcal (15%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 31mg (10%) Sodium 225mg (9%) Potassium 288mg (8%) Fiber 7g (28%) Sugar 20g (40%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 298

% Daily Value*

Serving 1muffin
Calories 298kcal 15%
Carbohydrates 49g 16%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 225mg 9%
Potassium 288mg 6%
Fiber 7g 28%
Sugar 20g 40%

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