🧁Healthy Morning Glory Muffins
by Emily Sandre
Packed with warm spices, carrots, apples, oats, and flax, these Morning Glory Muffins are hearty enough to actually keep you full while still tasting like a really good bakery muffin. Naturally sweetened with maple syrup or honey and made with less added sugar than many traditional morning glory muffin recipes, they’re perfect for freezer stashing and busy mornings.
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 1.25 cupswhite whole wheat flour
- 1 cupquick-cooking “instant” oats
- 2 teaspoonsbaking soda
- 2 teaspoonscinnamon
- 0.5 teaspoonground ginger
- 0.5 teaspoonsalt
- 3 largeeggs
- 0.75 cupunsweetened applesauce
- 0.33 cupavocado oil(or neutral tasting oil)
- 0.33 cupmaple syrup or honey
- 1 teaspoonorange zest
- 0.25 cuporange juice
- 2 cupsgrated carrot
- 1 cupgrated apple ((I used 1 medium Honeycrisp apple))
- 0.5 cupraisins
- 0.5 cupchopped pecans(optional)
- 3 tablespoonsground flax seed(optional)
Instructions
- 1Preheat oven to 375℉. Line or grease a standard muffin tin (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).Note: Since these muffins have less added fat than traditional muffin recipes, I find that they stick to some paper liners. Consider spraying your paper liners with a little cooking spray. I have find that these particular liners or silicone liners work beautifully. Readers have also shared that they had no issue with muffins sticking when the muffin tin is well greased.
- 2In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
- 3In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
- 4Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
- 5Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
- 6Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
- 7Bake in a 375℉ oven until golden brown, about 20 to 23 minutes. TIP: if you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. Many ovens do not bake true to temp, so this trick will ensure your muffins are baked through but are not over baked.Cool muffins in pan for 10 to 15 minutes, then enjoy.
- 8Let muffins cool completely before storing in an air-tight container in the fridge for up to 5 days.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.