Morning Glory Muffins Made Healthier
Start your day on a wholesome note with these Morning Glory Muffins Made Healthier—an unbeatable combination of flavor, texture, and nutrition. Packed with nutrient-rich ingredients like grated carrot, zucchini, and crushed pineapple, these muffins offer natural sweetness and unbeatable moisture without relying on added sugar. Instead of refined flours, whole wheat flour and rolled oats provide fiber-packed goodness, while unsweetened applesauce, Greek yogurt, and a touch of honey ensure they're as light as they are flavorful. Optional mix-ins like raisins and chopped nuts add extra bursts of sweetness or crunch, making them totally customizable. With just 15 minutes of prep time, these hearty muffins are the perfect make-ahead breakfast or snack that balances indulgence with health-conscious choices. Plus, they’re freezer-friendly, so you can enjoy a wholesome treat anytime!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Greek yogurt (plain, nonfat)
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Grated carrot
- 1 cup Grated zucchini
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Raisins or dried cranberries (optional)
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt. Mix well and set aside.
In another medium bowl, whisk together the eggs, unsweetened applesauce, Greek yogurt, honey, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.
Add the grated carrot, grated zucchini, crushed pineapple, raisins or dried cranberries (if using), and nuts (if using). Fold them gently into the batter until evenly incorporated.
Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 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. 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 |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 148.7 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 460 mg | 35% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3188 mg | 68% | |
*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.
