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Morning Glory Muffins
4.9 from 78 votes

Morning Glory Muffins

Morning Glory Muffins feature whole wheat pastry flour, rolled oats, grated apple and carrot, raisins, shredded coconut, and toasted walnuts for a hearty, textured breakfast muffin. Spices like cinnamon and ginger add warmth, while coconut sugar and applesauce provide natural sweetness and moisture. These muffins are tender but substantial, with a balanced blend of fruit, nuts, and grains.

Prep Time
15 mins
Cook Time
35 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 rolled oats old fashioned
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt sea salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • 2 large egg
  • ½ cup coconut sugar
  • ½ cup applesauce unsweetened
  • ¼ cup avocado oil
  • 1 teaspoon vanilla extract
  • 1 medium apple peeled and grated (I prefer pink lady or honeycrisp, crisp and sweet
  • 2 medium carrot peeled and grated
  • ½ cup raisins
  • ½ cup coconut unsweetened, shredded
  • 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

  • Whole wheat pastry flour can be swapped with white whole wheat flour, all-purpose flour, or gluten-free 1:1 blends if needed.
  • Flax eggs may replace regular eggs for a vegan variation.
  • Coconut sugar can be replaced by cane sugar or brown sugar.
  • Applesauce can be swapped with melted butter, mashed banana, or pumpkin puree.
  • Avocado oil is interchangeable with coconut oil, olive oil, or melted butter.
  • Additional shredded zucchini or pineapple can substitute for apple and carrot, with moisture adjustments accordingly.
  • Raisins may be substituted with dried cranberries, dates, or other dried fruits; nuts can also be swapped or omitted.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 muffins

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.