Flax Morning Glory Muffins
Start your day with a wholesome bite of Flax Morning Glory Muffins—perfectly moist, nutrient-packed, and bursting with natural flavors! These hearty muffins combine the earthy goodness of whole wheat flour and ground flaxseed with the sweetness of shredded carrots, apples, raisins, and unsweetened coconut. A touch of warm cinnamon enhances their comforting aroma, while chopped walnuts or pecans add a satisfying crunch. Perfect for meal prepping, these muffins are free of refined ingredients, staying true to their healthy roots without compromising on taste. Whether you’re looking for a grab-and-go breakfast, a post-workout snack, or a way to sneak some extra veggies into your day, these muffins deliver on all counts. Easy to make in about 45 minutes and freezer-friendly, Flax Morning Glory Muffins are your new go-to for a balanced, delicious morning boost.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.25 cups Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cups Carrots, shredded
- 1 medium Apple, peeled and shredded
- 0.5 cups Shredded coconut, unsweetened
- 0.5 cups Chopped walnuts or pecans
- 0.5 cups Raisins
- 2 large Eggs
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil (e.g. canola oil)
- 1.5 teaspoons Pure vanilla extract
- 0.5 cups Skim milk or almond milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt until well combined.
Stir in the shredded carrots, shredded apple, shredded coconut, chopped walnuts or pecans, and raisins. Mix to evenly distribute the ingredients.
In a separate medium bowl, beat the eggs lightly. Add the brown sugar, vegetable oil, vanilla extract, and milk. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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 about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.5 g | 333% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 192.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 620 mg | 48% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3653 mg | 78% | |
*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.
