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Home » Course » Breakfast » Healthy Morning Glory Muffins

Published: Feb 29, 2020 · Modified: Aug 16, 2021 by Veronika's Kitchen * This post may contain affiliate links

Healthy Morning Glory Muffins

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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!

A bite shot of a Morning Glory Muffin.

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!

You probably already noticed that I love carrots in my baked goods, like Carrot Zucchini Muffins and Carrot Cake Cupcakes. I think they make them hearty and a bit healthier.

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!

Ingredients for Morning Glory Muffins

Why is this recipe healthy?

Comparing to many other recipes, these muffins are much healthier and packed with nutritious ingredients. Here’s why:

  1. Use Whole Wheat Flour instead of bleached all-purpose flour.
  2. Use Maple Syrup as a sweetener, instead of regular sugar.
  3. Use Vegetable Oil instead of butter.
  4. 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).

Process photos of how to make Morning Glory Muffins.

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).

Process photos of how to make Morning Glory Muffins.

Add dry ingredients to wet ingredients, and using a spatula, fold it in. try not to over mix the batter (Photos 16-18).

Process photos of how to make Morning Glory Muffins.

Add grated carrots, grated apple, raisins, and chopped walnuts. Fold everything in. Again, try not to over mix (Photos 19-24).

Process photos of how to make Morning Glory Muffins.

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.

Morning Glory Muffins in a muffins pan before and after baking.

Tips for the best results

  1. Number one baking rule is never over mix the batter. Otherwise, it will be chewy and tough.
  2. 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.

Morning Glory Muffins on a white table.

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.

A bite shot of a Morning Glory Muffin.

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
Morning Glory Muffins on a white table.
Print Recipe
5 from 27 votes

Healthy Morning Glory Muffins Recipe

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 16 muffins
Calories: 226kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¼ cup unsweetened apple sauce
  • ⅔ cup maple syrup
  • 3 large eggs, room temperature
  • orange zest, from 1 orange
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • 2 cups carrots, grated (about 2 carrots)
  • 1 cup green apple, grated (about 1 apple)
  • ⅔ cup walnuts, chopped
  • ⅔ cup raisins

Instructions

  • 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, ½ tsp cinnamon, and ¼ tsp salt, and set aside.
  • In a large mixing bowl, add wet ingredients: ½ cup vegetable oil, ¼ cup apple sauce, ⅔ cup maple syrup, 3 eggs, orange zest, ¼ 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, ⅔ cup raisins, and ⅔ 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.

Video

Notes

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.
How to store muffins? The best way to keep muffins is in an air tight container. They will stay fresh at 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.
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 baked 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.

Nutrition

Serving: 1muffin | Calories: 226kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 161mg | Potassium: 241mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2742IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Joanne says

    March 05, 2023 at 10:37 pm

    I made the morning glory muffins and they were perfect! I used a mixture of oat flour and almond flour in equal proportions instead of whole wheat and I added coconut flakes (simply because I love coconut).

    Reply
  2. Denise M says

    March 04, 2023 at 8:30 am

    I made these today and used AP flour with 1/3 c each of white sugar and honey vs maple syrup. Very good

    Reply
  3. Morgan says

    January 13, 2023 at 1:36 pm

    5 stars
    So good! I subbed the maple syrup with 1/2c honey, and used a food processor to chop the apples and carrots and they’re great! I also made them into mini muffins for my daughter. I sprayed the pan and baked them for 15 minutes & they were perfect!

    Reply
  4. Irma says

    December 10, 2022 at 6:18 am

    5 stars
    Hi Veronika,
    I just made the muffins by using your recipe. I add ginger ground info the dry ingredients and little bit decoration on top of the muffins.
    They turned out so delish! Thank you for your nice recipe. Love it!

    Reply
    • Veronika's Kitchen says

      December 19, 2022 at 4:49 pm

      Thank you so much, Irma! So happy you enjoyed them 😉

      Reply
  5. Sue Iffert says

    November 23, 2022 at 8:27 pm

    A new staple in my kitchen, loved everything about them. I used avocado oil and they were delicious. Do you have any recipes with pumpkin for a pumpkin muffin? Wondering if I could use pumpkin instead of apple sauce?

    Reply
    • Veronika's Kitchen says

      December 19, 2022 at 4:51 pm

      Thank you, Sue! Glad avocado oil work for you in this recipe! Unfortunately, I don’t have any recipes with pumpkin, but you can easily use it in this recipe instead of apple sauce.

      Reply
  6. Ada says

    November 20, 2022 at 3:28 pm

    I was hoping someone would have mentioned a gluten-free flour., so is that possible..looks so yummy..

    Reply
  7. Angela Lyon says

    October 05, 2022 at 5:45 pm

    5 stars
    Just made these delicious muffins. Only had two eggs and fresh tangerine juice but still turned out so fluffy and flavorful.
    I have an apple tree so always looking for recipes with apples.
    Thank you!

    Reply
    • Veronika's Kitchen says

      October 12, 2022 at 1:54 pm

      Thank you so much, Angela! I’m so glad you enjoyed the muffins 😉

      Reply
  8. Melanie F says

    September 20, 2022 at 12:55 pm

    5 stars
    I just made this recipe…oh my gosh, it is delicious!!! One of the few times I actually followed the recipe (almost) but…I added about 1/2 cup of sweeten flaked coconut bc I was a little short on carrots AND bc we LOVE coconut. I will definitely make these again.

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 3:01 pm

      Thank you so much, Melanie! I’m so glad you liked the recipe 😉

      Reply
  9. Susie Robertson says

    April 21, 2022 at 10:00 pm

    5 stars
    So delicious and satisfying! I love the combination fruits, veggies, and nuts. I will definitely making these on a regular basis!

    Reply
    • Veronika's Kitchen says

      May 10, 2022 at 4:57 pm

      Thank you so much, Susie! So happy you enjoy them 😉

      Reply
  10. Poornima says

    April 12, 2022 at 6:52 am

    5 stars
    Hi Veronica! These morning glory muffins were absolutely delicious. It was a fool proof recipe and it came out great. Im surprised by the fact that a muffin made with whole wheat flour can be so light and airy and fluffy !! Thanks a million for sharing it

    Reply
    • Veronika's Kitchen says

      April 18, 2022 at 9:19 am

      Thank you so much, Poornima! I’m so happy you liked this recipe!

      Reply
  11. Valerie says

    March 09, 2022 at 4:08 pm

    5 stars
    Fabulous recipe, now a staple! They were a little on the sweet side for my taste, so I cut the maple syrup to half a cup. I also stir the carrot, apple and nuts in with the wet ingredients and then mix the dry ingredients in last, so as not to over-stir the flour and make the muffins tough. Absolutely delivious, thanks Veronika!

    Reply
    • Veronika's Kitchen says

      March 17, 2022 at 1:02 pm

      Thank you so much, Valerie! So happy you liked them 😉

      Reply
  12. Christie says

    February 19, 2022 at 4:52 pm

    5 stars
    I’ve made this recipe twice! It’s a hit and now a staple in our family. Love natural sweeteners and whole grain flours. Also packed full of other healthy goodness. I’m no baker, trust me but I feel like this recipe is fool proof. I forgot the olive oil and added it at the end and still came out great.

    Reply
    • Veronika's Kitchen says

      March 01, 2022 at 11:51 am

      Thank you so much, Christie! I’m so glad you like the recipe!

      Reply
  13. Ellie says

    February 11, 2022 at 11:02 am

    Soooo Good! Wondering if anyone has tried making in a loaf pan instead of as muffins?

    Reply
  14. Carole Daley says

    June 28, 2021 at 5:14 pm

    5 stars
    These are hands down the best muffins ever!! Fantastic with red apples too. FYI, I use ceramic muffin pans and I need to grease and flour the pans if I want perfect looking muffins. Thank you very much for a great recipe.

    Reply
    • Veronika's Kitchen says

      July 13, 2021 at 10:00 am

      Thank you so much, Carole! I’m so happy you love this recipe!

      Reply
  15. Ollie says

    May 25, 2021 at 3:51 pm

    Made these today, didn’t have applesauce so used 1/4 cup mashed banana instead. Used dried, unsweetened cherries instead of raisins & cut the maple syrup in 1/2. They were just the right sweetness for me.
    I used 1/2 whole wheat flour & 1/2 almond flour.
    Yummy!

    Reply
    • Veronika's Kitchen says

      July 13, 2021 at 10:01 am

      Thank you, Ollie! It’s a great idea to use mashed banana instead of the apple sauce!

      Reply
  16. Maha says

    May 22, 2021 at 10:36 am

    5 stars
    Hello
    These sound really good but I was wondering how low I can go with the maple syrup? I am diabetic and can go with as little sweetness as possible

    Reply
    • Veronika's Kitchen says

      July 13, 2021 at 10:03 am

      Hi Maha! It really depends on how sweet you want your muffins to be. May be you can use sweeter red apples instead of green ones and reduce the maple syrup by half.

      Reply
  17. Christine says

    May 05, 2021 at 5:19 pm

    5 stars
    I never leave comments, but I just had to today, because I love these so much that I tripled the recipe to share with others!!! have made these twice, and they are sooo delicious!!! The ingredients are healthy and moist. I grate everything by hand, so a little time-consuming, but well-worth it!! My family loves them, and so do friends who have eaten them as well. I use the juice of the orange, and add chia with the flax seeds. I also soak the raisins in boiling water while I gather all the other ingredients. Other than this, I followed this exactly. Invariably, I forget to add something, so I just throw it in. The recipe is very forgiving. Thank you, Veronica!!! I cannot wait to try your other recipes!!!

    Reply
    • Veronika's Kitchen says

      May 06, 2021 at 11:15 am

      Thank you so much, Christine! I’m so happy you, your family, and friends love these muffins! This is the best reward for me 😉

      Reply
  18. Nelly says

    April 28, 2021 at 7:50 am

    Hello! Those look absolutely gorgeous! I’m gonna give them a try tonight but I can’t find solution for the applesauce-can I sub it with something? In my country it’s not a popular ingredient and I’m going to make myself at some point but currently I don’t think I’ll manage to get my hands on some.

    Reply
    • Veronika's Kitchen says

      May 06, 2021 at 11:13 am

      Hi Nelly! You can use some sour cream or Greek yogurt to substitute the apple sauce. Let me know it you try the recipe and how you liked it 😉

      Reply
  19. Raffaela says

    February 17, 2021 at 11:01 am

    5 stars
    Made these for my adult daughter and she gave them two thumbs UP!!!

    Reply
    • Veronika's Kitchen says

      February 17, 2021 at 11:59 am

      Thank you, Raffaela! I’m so happy you and your daughter liked them!

      Reply
  20. Scott says

    February 13, 2021 at 3:57 pm

    I wish people would stop posting their opinions without having made the muffins. Make them, then post!

    Reply
    • Siobhan says

      March 01, 2021 at 4:50 pm

      Could the shredded apple be replaced with crushed pineapple? Same quantity?

      Reply
      • Veronika's Kitchen says

        March 08, 2021 at 8:34 am

        I never tried it but I think you can. Let me know how it came out 😉

        Reply
      • Jeanette Magana says

        November 13, 2021 at 11:55 am

        5 stars
        I used crushed pineapple in lieu of the orange juice. As someone mentioned above, this recipe is forgiving. Veronica’s tips also help guide with substitutions. My family LOVES this recipe! I added unsweetened shredded coconut and half a cup of ground flaxseed. The second time I made them I doubled up the pineapple and left out the shredded apple. They came out just as moist and yummy!

        Reply
  21. Kanchan says

    January 21, 2021 at 9:14 am

    5 stars
    I made the muffins with 2/3rd cup lightly packed brown sugar, as I did not have maple syrup on hand, and they turned out delicious! Not too sweet like a dessert, just the right sweetness and texture for a breakfast muffin. And I don’t feel bad in giving this to my children to snack because of the all great ingredients. Thank you for the wonderful recipe.

    Reply
    • Veronika's Kitchen says

      January 21, 2021 at 9:20 am

      Thank you, Kanchan! I’m so happy you liked these muffins!

      Reply
  22. Aparna says

    December 20, 2020 at 1:34 am

    Looks yummy.
    Can I use olive oil or vegetable oil instead of eggs. We don’t eat eggs but this muffins looks healthy.

    Reply
    • Veronika's Kitchen says

      December 20, 2020 at 6:59 pm

      Hi Aparna. You need the eggs in baking to bind all the ingredients together. Oil has a different purpose. If you don’t eat eggs, I can suggest you to try to use flax eggs. Although, I did not test this recipe with flax eggs. Hope that helps 😉

      Reply
  23. Joanne says

    September 20, 2020 at 5:10 pm

    I made these muffins and they were delicious but found that they stuck to the cupcake liners. Leaving some of the muffin stuck on the paper. Maybe next time I should bake them without and just greese the tray well. How do you bake yours?

    Reply
    • Dee says

      October 18, 2020 at 1:35 pm

      I had the same issue with the paper liners. Muffins were good, but not great. To me they could have used more cinnamon or nutmeg or even a little brown sugar

      Reply
    • Ellie says

      February 11, 2022 at 11:01 am

      I had success using the brown parchment/kraft paper liners. No sticking.

      Reply
  24. Kathi Smith says

    September 13, 2020 at 6:05 pm

    5 stars
    These are delicious! I used 1/2 whole wheat and 1/2 spelt flour. Next time will toast the nuts before adding and also top with raw pumpkin seeds before baking.

    Reply
    • Veronika's Kitchen says

      September 13, 2020 at 7:45 pm

      Yaay! So happy you liked it, Kathi! Great idea on adding spelt flour, I should also try it next time!

      Reply
  25. Celeste says

    May 05, 2020 at 4:29 am

    These look so good and I’m planning on making them for a healthy morning breakfast!

    I am on a low/no oil diet and was wondering if I could replace the oil with another ingredient such as yogurt or a banana?

    Thank you for your time!

    Reply
    • Veronika's Kitchen says

      May 14, 2020 at 3:06 pm

      Hi Celeste. You need some “fat” in your muffins or they will come out dry and dense. You can try to use coconut oil if that works with your diet. Just using yogurt or banana won’t work for this recipe.

      Reply
  26. Jo says

    March 09, 2020 at 8:51 am

    5 stars
    The name is so apt, so glorious…. so delicious! I want to start my mornings with this delicious muffins. Definitely trying it soon.

    Reply
    • Ana says

      March 16, 2022 at 6:44 am

      5 stars
      Delicious and yet so simple!

      Reply
  27. Debbie says

    March 09, 2020 at 1:41 am

    5 stars
    I came across these Morning Glory muffins while searching for a healthy muffin for my family. Luckily I had everything thing on hand and made these for my family this morning .muffins. We loved these . They are tender and full of flavor , I loved the hint of maple YUMM!!! Thanks for a fabulous recipe.

    Reply
  28. LaKita says

    March 08, 2020 at 11:49 pm

    5 stars
    These morning glory muffins look so good! I would love to wake up to a warm batch of these in the morning. Perfect for breakfast on the go with coffee!

    Reply
  29. Paige says

    March 08, 2020 at 4:48 pm

    5 stars
    These looks super moist but also substantial, like something you’d have for breakfast with some yogurt. I’ll def give these a try!

    Reply
  30. Julia Osgood says

    March 05, 2020 at 7:22 pm

    5 stars
    What a great combination of ingredients for a morning muffin. They look so delicious and healthy. Thank you for the great directions.

    Reply
  31. Denise says

    March 05, 2020 at 10:59 am

    5 stars
    These are the perfect muffin! Thank you for the step by step instructions, you made it so easy to follow!

    Reply
  32. Kelly Anthony says

    March 04, 2020 at 6:43 pm

    5 stars
    I love that these morning glory muffins don’t have any added sugar, making them the perfect breakfast for everyone.

    Reply
    • Ne11y says

      April 19, 2021 at 6:16 am

      Hello! Those look absolutely gorgeous! I’m gonna give them a try tonight but I can’t find solution for the applesauce-can I sub it with something? In my country it’s not a popular ingredient and I’m going to make myself at some point but currently I don’t think I’ll manage to get my hands on some.

      Reply
  33. Danielle says

    March 03, 2020 at 10:38 am

    5 stars
    I am sooo ready to start each morning with these cuties – they are just too good. I can’t wait to try this recipe over the weekend. I am sure I will be coming back to it over and over again! 🙂

    Reply
  34. Chef Dennis says

    March 03, 2020 at 2:23 am

    5 stars
    These Morning Glory Muffins definitely look sooo healthy-licious! I lvoe that it’s packed with nutritious ingredients. These muffins will be perfect for my sons!

    Reply
  35. Ben says

    March 02, 2020 at 12:46 pm

    5 stars
    Those muffins sound awesome. I stopped eating muffins for breakfast because they’re mostly unhealthy. Now I can have muffins for breakfast again. Awesome.

    Reply
  36. Anne Marie says

    March 01, 2020 at 2:31 am

    5 stars
    Amazing muffins recipe, thanks for sharing I will try this tonight at home. 🙂 nice blog!

    Reply
    • Veronika's Kitchen says

      March 02, 2020 at 10:01 am

      Thank you, Anne Marie!

      Reply

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