Breakfast Muffins | FoodByMaria Recipes

Vegan Breakfast

Morning Glory Breakfast Muffins

Last Updated:

Prep

15 minutes

Cook

15 minutes

Yield

12

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! 

Breakfast muffins on a cutting board on a counter

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

Breakfast muffins on a cutting board on a counter

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!

Breakfast muffins on a cutting board on a counter

Expert Tips & FAQ: 

How can I make these muffins vegan? Make this vegan by swapping the eggs for your favorite replacement!

How can I make these muffins gluten-free? To make gluten-free, use Bob’s Red Mill 1:1 Gluten-Free Flour Blend!

Storage: 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. 

What is a morning glory muffin? The name comes from the yellow color that comes from the carrot in the recipe. Morning Glory muffins originally were created by a lady named Pam who owned a cafe called “Morning Glory Cafe” in the USA. She created the first known version of the muffin and it was only uphill from there.

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Morning Glory Breakfast Muffins

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Cuisine: Baked Goods, Vegetarian
  • Diet: Vegetarian

Description

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!


Ingredients

Scale

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 Size: 12
  • Calories: 130
  • Sugar: 10.5g
  • Sodium: 170mg
  • Fat: 5.3g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 20.3g
  • Fiber: 2g
  • Protein: 2.5g
  • Cholesterol: 30.9mg

Keywords: healthy, easy, recipe

Vivian

I’ve made these twice already. Such a great recipe.
You’re my favorite online foodie site

Maria Koutsogiannis

thank you so much, vivian!

Beatrice

There’s 4 of us in our family, what batch size should I make?

Maria Koutsogiannis

depends! you know your family best! I would make 24 and go from there!

Drew

SO my sister sent me this recipe as she knows I’m a muffin fanatic, and by the looks of your recipe, they will be so so good!

Maria Koutsogiannis

they are great!

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