Healthier Morning Glory Muffins
Start your day on a wholesome note with these Healthier Morning Glory Muffins, a nutrient-packed twist on the classic recipe! Made with whole wheat flour, rolled oats, and naturally sweetened with maple syrup and unsweetened applesauce, these moist and flavorful muffins are brimming with goodness. Each bite delivers a medley of shredded carrots, grated apple, crushed pineapple, raisins, and crunchy nuts, while a hint of cinnamon ties it all together. Not only are these muffins refined sugar-free, but they’re also rich in fiber and healthy fats, courtesy of ingredients like olive oil or coconut oil. Perfect as an energizing breakfast or a satisfying snack, these muffins freeze beautifully, so you can always have a batch on hand. Healthy, easy to make, and completely delicious—this is your go-to recipe for a guilt-free treat!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Grated carrots
- 1 medium Grated apple
- 0.5 cups Crushed pineapple (drained)
- 0.5 cups Chopped walnuts or pecans
- 0.25 cups Unsweetened shredded coconut
- 0.5 cups Raisins
- 0.25 cups Olive oil or melted coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, whisk the eggs, applesauce, maple syrup, vanilla extract, and olive oil (or melted coconut oil) until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the grated carrots, grated apple, crushed pineapple, chopped nuts, shredded coconut, and raisins until evenly distributed throughout the batter.
Divide the batter evenly among the prepared 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.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for up to 3 months.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 205.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2484 mg | 53% | |
*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.
