Healthy Morning Glory Breakfast Muffins

5 from 20 votes

Healthy Morning Glory Breakfast Muffins

Packed with flavor and good-for-you ingredients, these Morning Glory Muffins are a healthy and delicious way to start the day! Veggie-loaded and perfect for a snack or grab-and-go breakfast, these muffins have less sugar than other Morning Glory Muffin recipes, and instead use maple syrup or honey. They’re perfect for making ahead to make a busy day a little easier.

Prep Time15 mins

Cook Time20 mins

Course: Breakfast

Cuisine: American

Keyword: morning glory, veggie-loaded muffins

Servings: muffins

Calories: 183kcal

Author: Taesha Butler

Equipment

Muffin tin

Ingredients

1 ¼ cups white whole wheat flour can sub with whole wheat or all-purpose
1 cup quick-cooking “instant” oats see notes below for how to make your own
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoons ground ginger
½ teaspoon salt
3 large eggs
¾ cup unsweetened applesauce
1/3 cup avocado or olive oil
1/3 cup maple syrup or honey
1 teaspoon orange zest
¼ cup orange juice
2 cups grated carrot
1 cup grated apple (I used 1 medium Honeycrisp apple)
1/2 cup raisins
1/2 cup chopped pecans optional
3 tablespoons ground flax seed (optional)

Instructions

Preheat oven to 400℉. Line a standard muffin tin with paper liners (This recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).
In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not over mix.
Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, is using.
Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 22 to 24 minutes. Cool muffins for 10 to 15 minutes then enjoy warm or at room temperature.

Notes

What if I only have regular old-fashioned rolled oats and not the quick-cooking? You can make your own “quick” oats by pulsing regular rolled oats in the food processor to break them down. Add a 1 ¼ cups of oats to the food processor then pulse until the oats are chopped but some larger pieces still remain (they should not be a fine powder). Once the oats are chopped, measure the amount needed in the recipe.

Nutrition