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!
¼ cup brown sugar
2 tbsp maple syrup
1/6 cup vegetable oil
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
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!
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.
- 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