Healthy Morning Glory Muffins Recipe

5 from 33 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

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 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