Morning Glory Breakfast Muffins

These morning glory breakfast muffins are healthy and so easy to make. Muffins always have a bad reputation of not actually being good for you, but I can promise that you can make them healthier. This recipe has less sugar than typical muffins, and has so many good ingredients like nuts, apples, carrots, and coconut! 

Why you’ll love these breakfast muffins: 

• Quick: This recipe takes 15 minutes to prep and they’ll be all baked and ready to go in 30 minutes 
• Flavor Packed: This recipe has carrots, apples, spices, coconut, they’re so loaded and delicious 
• Healthy: I’ve made these healthier than typical muffins so you don’t have to worry about eating these every morning

Ingredient Notes: 

Carrots: The fiber in carrots is obviously so good for you. The carrots also add vitamin A & K, beta-carotene, and calcium. 

Apple: Apples are super nutritious and loaded with things like fiber, and antioxidants. They do say an apple a day keeps the doctor away for a reason!

Note: You can swap and mix-in ingredients for your favs but keep the carrot & apple to maintain the moisture in these breakfast muffins

How to make breakfast muffins: 

1. Preheat the oven to 400F and prepare 1 muffin tray with liners.
2. 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.
3. In a medium-sized bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and ginger. Whisk until combined.
4. Add the dry ingredients and almond milk in two increments to the large bowl and use a wooden spoon to combine.
5. Fold in the raisins, coconut flakes, pecans, apples, and carrots. Save a few pieces of apple, pecans, and coconut flakes. 
6. Scoop the batter evenly on the prepared muffins liners.
7. Sprinkle the saved pieces of apple, pecans + coconut on top of the muffins prior to baking.
8. Bake for 14 – 16 minutes, until golden on top and a toothpick, comes out clean.
9. Remove from the pans immediately and onto a wire rack to cool.
10. Serve with butter for breakfast!

Expert Tips & FAQ: 

• Banana Bread Granola
• Banana Chocolate Chip Muffins
• Sweet Potato Muffins

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Morning Glory Breakfast Muffins

5 from 13 votes

This is a healthy spin to morning glory breakfast muffins that you're going to love. They are loaded with apples, carrots, nuts, and so much goodness!

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cuisine Baked Goods, Vegetarian

Servings 12

Calories 130 kcal

Ingredients

  

1x2x3x

• ¼ cup brown sugar
• 2 tbsp maple syrup
• 1/6 cup vegetable oil
• 1 egg
• 1 yolk
• ½ banana mashed
• 2 tsp vanilla
• 1 cup whole wheat 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 small apple diced
• ½ cup carrots grated
• ¼ cup almond 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

Swap any of the mix-in ingredients for your favorite ones! However, keep the carrot + apple for the moisture!

Make this vegan by swapping the eggs for your favorite replacement!

To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!

Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Nutrition

Serving: 12 | Calories: 130kcal | Carbohydrates: 20.3g | Protein: 2.5g | Fat: 5.3g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.7g | Cholesterol: 30.9mg | Sodium: 170mg | Fiber: 2g | Sugar: 10.5g

Review This Recipe Let us know how it was!

5 from 13 votes