Let’s start this morning with healthy and delicious Morning Glory Muffins! They are made with whole wheat flour, sweetened with maple syrup, and packed with nutritious ingredients; like carrots, apple, orange, walnuts, and raisins! Perfect for a grab-and-go breakfast or a mid-day snack!
I might be a bit biased, but I think these are the best muffins I’ve ever tried! They are so moist and delicious, and packed with all of my favorite ingredients, including lots of carrots! Perfect for a grab-and-go breakfast or a mid-day snack!
Why this recipe works
Morning Glory Muffins are a very popular American treat, usually known for incorporating a number of ingredients… This is where you might run into problems.
When you use a lot of chunky pieces of vegetables and nuts, you may come across a number of problems while baking, like all the heavy ingredients will sink to the bottom, or the middle part will be undercooked while the outside is burnt.
But not in this recipe! I made sure to use the perfect balance of fats, liquids, flour, and chunky ingredients to make these muffins come out perfect every single time!
Plus, they are:
- Healthy and wholesome.
- Packed with nutritious ingredients, like carrots, nuts, apple, etc.
- Deliciously moist and fluffy.
- Perfect as to-go breakfast or a snack.
Also, there is no mixer required! All you need is a mixing bowl and a spatula!
Why is this recipe healthy?
Comparing to many other recipes, these muffins are much healthier and packed with nutritious ingredients. Here’s why:
- Use Whole Wheat Flour instead of bleached all-purpose flour.
- Use Maple Syrup as a sweetener, instead of regular sugar.
- Use Vegetable Oil instead of butter.
- Packed with nutritious ingredients, like carrots, nuts, apple, orange, and raisins.
How to make Morning Glory Muffins
Preheat the oven to 375°F. Line a muffin pan with cupcakes liners and set aside. Since this recipe yields 16 muffins, I use one 12 muffins pan and one 6 muffins pan (with 4 liners).
To start, let mix the dry ingredients. In a medium size mixing bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt, and set aside (Photos 1-6).
In a large mixing bowl, mix wet ingredients: vegetable oil, apple sauce, maple syrup, eggs, orange zest, orange juice, and vanilla extract. Whisk until well combined (Photos 7-15).
Add dry ingredients to wet ingredients, and using a spatula, fold it in. try not to over mix the batter (Photos 16-18).
Add grated carrots, grated apple, raisins, and chopped walnuts. Fold everything in. Again, try not to over mix (Photos 19-24).
Using a 3 tablespoons ice scream scoop, divide the batter between 16 muffin liners, filling then all the way to the top.
Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.
Tips for the best results
- Number one baking rule is never over mix the batter. Otherwise, it will be chewy and tough.
- If you decide to bake these muffins without cupcake liners, make sure you grease the pan well enough, so they don’t stick to the bottom.
Options and Substitutions
Whole Wheat Flour. If you don’t have whole wheat flour, you can use all-purpose flour instead. I never tested this recipe with gluten-free flour, but can assume that it won’t have the same texture as the original recipe.
Maple Syrup. I love using maple syrup in my baking goods to reduce the refined sugar and make it healthier. If you don’t have it on hands, you can use honey, coconut sugar, light brown sugar, or white sugar.
Walnuts. You can easily replace them with pecans. Although, if you are allergic to nuts, just leave them out.
Raisins. Sometimes, I like to use cranberries instead of raisins. They still provide the sweetness and add a little bit of tart flavor.
Green Apple. You can replace it with any apples you have on hands. Also, feel free to replace it with zucchini. However, if you do so, make sure you squeeze the excess liquid from grated zucchini.
Orange. If you don’t have a fresh orange on hands, feel free to use store bought juice. You also can use pineapple juice instead.
FREQUENTLY ASKED QUESTIONS:
How to store muffins? The best way to keep muffins is in an air tight container. They will stay fresh t the room temperature for 2 days and in the fridge for up to 1 week.
NOTE: I like to place a paper towel on the bottom of the container, place the muffins on it, place another sheet of paper towel on top and then cover with the lid. Because muffins release moisture when stores, this trick will help the paper to absorb the excess moisture.
Can I freeze these muffins? Absolutely! You can freeze them in an air tight container (without the paper towel) for up to 3 months. To thaw, put them in the fridge overnight or on the countertop for 3-4 hours.
Want More Breakfast Ideas?
- Perfect Buttermilk Pancakes
- French Crepes Recipe
- Overnight Cinnamon Rolls Recipe
- One Bowl Banana Bread
- Blueberry Baked Oatmeal Cups
- Healthy Banana Chocolate Chip Muffins
- Healthy Chocolate Zucchini Muffins
Healthy Morning Glory Muffins Recipe
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup unsweetened apple sauce
- 2/3 cup maple syrup
- 3 large eggs, room temperature
- orange zest, from 1 orange
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 2 cups carrots, grated (about 2 carrots)
- 1 cup green apple, grated (about 1 apple)
- 2/3 cup walnuts, chopped
- 2/3 cup raisins
- Preheat the oven to 375°F. Line a muffin pan with cupcakes liners and set aside. Since this recipe yields 16 muffins, I use one 12 muffins pan and one 6 muffins pan (with 4 liners).
- In a medium size mixing bowl, whisk together 2 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, and set aside.
- In a large mixing bowl, add wet ingredients: 1/2 cup vegetable oil, 1/4 cup apple sauce, 2/3 cup maple syrup, 3 eggs, orange zest, 1/4 cup orange juice, and 1 tsp vanilla extract. Whisk until well combined.
- Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.
- Add 2 cups grated carrots, 1 cup grated apple, 2/3 cup raisins, and 2/3 cup chopped walnuts. Fold everything in. Again, try not to over mix.
- Using a 3 tablespoons ice scream scoop, divide the batter between 16 muffin liners, filling then all the way to the top.
- Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.