Morning Glory Muffins
These morning glory muffins are super moist, flavorful, and have the perfect level of sweetness. A muffin you can feel good about giving your kids (and yourself) for breakfast or a snack.
Servings: 12 muffins
Ingredients
- 1 ¼ cup whole wheat flour
- ¼ cup wheat bran
- ¼ cup flax seed ground
- ¾ cup quick oats
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 teaspoons ground cinnamon
- 1 large egg
- ½ cup maple syrup
- 1 cup 2 % Greek yogurt
- 1 ½ teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- 1/3 cup coconut oil melted and warm
- ½ cup raisins
- ¼ cup toasted pecans chopped
- 2 cups shredded carrots peeled & packed, 2 large carrots
- 1 cup apple one large apple, shredded
- ¼ cup shredded coconut unsweetened
Instructions
- Preheat the oven to 375ºF conventional (no fan), and line 12 standard muffin cups with paper liners.
- Peel and grate your carrots and apple. Set aside.
- In a medium bowl, whisk together the whole wheat flour, wheat bran, flaxseed, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the egg well. Then whisk in maple syrup, Greek yogurt, vanilla, and almond milk.
- Whisk in the melted and warm coconut oil, you should see it visibly thicken.
- Whisk in dry ingredients until just combined. Fold in raisins, pecans, carrots, apple (and its juices), and coconut.
- Scoop into 12 muffin tins. Bake in the preheated oven for 15-18 minutes or until a cake tester or skewer comes out clean.
- Remove from the muffin pan and cool on a wire rack.
Notes
Yield – 12 muffins
Presentation – Bake these muffins in large tulip liners, like I do with these jumbo blueberry muffins for bakery-style, or make mini muffins perfect for snacking.
Variations – Substitute the carrot for zucchini or the apple for grated pear!
Storage – Store these muffins at room temperature for 3 days, well wrapped or in an airtight container, or freeze for up to 3 months.
Presentation – Bake these muffins in large tulip liners, like I do with these jumbo blueberry muffins for bakery-style, or make mini muffins perfect for snacking.
Variations – Substitute the carrot for zucchini or the apple for grated pear!
Storage – Store these muffins at room temperature for 3 days, well wrapped or in an airtight container, or freeze for up to 3 months.
Nutrition
Calories: 252kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 380mg | Potassium: 289mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3606IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg