Even Healthier Morning Glory Muffins
Start your day with these irresistibly wholesome Even Healthier Morning Glory Muffins, a nutrient-packed twist on the classic breakfast favorite! Bursting with hearty ingredients like whole wheat flour, rolled oats, grated carrots, and apples, these muffins are naturally sweetened with maple syrup and unsweetened applesauce, making them a healthier choice without sacrificing flavor. Each bite offers a delightful texture from shredded coconut, chopped walnuts, and raisins, balanced with warm cinnamon spice. Enhanced with protein-rich Greek yogurt and omega-3-packed flaxseed, these muffins are perfect for a nutritious grab-and-go breakfast or snack. Ready in under an hour and freezer-friendly, they’re the ultimate guilt-free indulgence for busy mornings!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 cup Grated carrots
- 1 cup Grated apple
- 0.5 cups Unsweetened shredded coconut
- 0.5 cups Chopped walnuts
- 0.5 cups Raisins
- 2 tablespoons Ground flaxseed
- 0.5 cups Greek yogurt (plain, non-fat)
- 0.5 cups Unsweetened applesauce
- 0.25 cups Maple syrup
- 2 Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and ground flaxseed until well blended.
Fold in the grated carrots, grated apple, shredded coconut, chopped walnuts, and raisins. Stir gently to coat the mix-ins in the dry ingredients.
In a separate medium-sized bowl, whisk together the Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredient mixture and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days at room temperature, or freeze for longer storage.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 153.3 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 491 mg | 38% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
