Healthy Morning Glory Breakfast Muffins
Packed with flavor and good-for-you ingredients, these Morning Glory Muffins are a healthy and delicious way to start the day! Veggie-loaded and perfect for a snack or grab-and-go breakfast, these muffins have less sugar than other Morning Glory Muffin recipes, and instead use maple syrup or honey. They’re perfect for making ahead to make a busy day a little easier.
Ingredients
- 1 ¼ cups white whole wheat flour (can sub with whole wheat or all-purpose)
- 1 cup quick-cooking “instant” oats (see notes below for how to make your own)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 large eggs
- ¾ cup unsweetened applesauce
- 1/3 cup avocado or olive oil
- 1/3 cup maple syrup or honey
- 1 teaspoon orange zest
- ¼ cup orange juice
- 2 cups grated carrot
- 1 cup grated apple ((I used 1 medium Honeycrisp apple))
- 1/2 cup raisins
- 1/2 cup chopped pecans (optional )
- 3 tablespoons ground flax seed (optional)
Directions
- 1
Preheat oven to 400℉. Line a standard muffin tin with paper liners (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).
- 2
In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
- 3
In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
- 4
Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
- 5
Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
- 6
Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
- 7
Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 22 to 24 minutes. Cool muffins for 10 to 15 minutes, then enjoy warm or at room temperature.