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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: 16 muffins
Calories: 183kcal


  • Muffin tin


  • 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)


  • 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.


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.


Calories: 183kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 237mg | Potassium: 196mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2742IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg