Healthy Morning Glory Muffins
Start your day with a burst of wholesome flavor with these Healthy Morning Glory Muffins! Packed with nutrient-rich ingredients like whole wheat flour, rolled oats, shredded carrots, apples, and chopped nuts, these muffins are a fiber-filled powerhouse that will keep you fueled throughout the morning. Sweetened naturally with honey or maple syrup and enriched with creamy Greek yogurt, these muffins strike the perfect balance between nourishing and indulgent. The addition of warm cinnamon, chewy raisins, and a touch of shredded coconut elevates every bite, providing a symphony of textures and flavors. Ready in just 40 minutes, they’re ideal for busy mornings or meal prep, and they freeze beautifully for a grab-and-go snack. Perfectly moist, naturally sweetened, and irresistibly spiced, these muffins prove that healthy breakfast options can be just as delicious as they are nutritious!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 1.5 cups Shredded carrots
- 1 cup Shredded apples (peeled and cored)
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Raisins
- 2 large Eggs
- 0.5 cup Greek yogurt (unsweetened)
- 0.5 cup Honey or maple syrup
- 0.25 cup Olive oil or melted coconut oil
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt.
Add the shredded carrots, shredded apples, chopped nuts, shredded coconut, and raisins to the dry ingredients. Stir until evenly distributed.
In a medium bowl, beat the eggs and then whisk in the Greek yogurt, honey or maple syrup, olive oil or melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 23–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 15.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 238 mg | 5% | |
*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.
