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Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!

Morning Glory Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 14-16 muffins 1x
  • Category: breakfast, brunch, snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy, wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!


Ingredients

Units Scale
  • 1/2 cup raisins plumped in hot water (or tea!) for 10 minutes.
  • 1/2 cup walnuts, toasted
  • 1 3/4 cups whole wheat pastry flour, spooned and leveled
  • 1/4 cup buckwheat flour (or use whole wheat flour), spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 large eggs
  • 1/4 cup honey
  • 1/2 cup brown sugar (or coconut sugar or granulated sugar + 1/2 teaspoon molasses)
  • 1/3 cup avocado oil
  • 1 cup carrots, 1 medium carrot, grated
  • 1 cup apple shredded- about 1 large apple, tart apples are good here: granny smith, pippin, honey crisp (grate on a box grater just before mixing)
  • 2 tablespoons freshly squeezed lemon juice
  • 3/4 cup pineapple, crushed (can substitute with applesauce, banana puree, or pumpkin)
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons vanilla extract

Optional additions: coconut shreds, hemp seeds, wheat germ, flax seeds add in with dry ingredients.


Instructions

  1. Preheat the oven to 350F. Oil (or butter) 12-cup muffin tin or 6-cup tins. The recipe makes about 14-16 muffins. If using paper liners, oil them really well. 
  2. Add raisins to a small bowl and pour hot water over to cover. (You can also add a tea bag here for a little more flavor- masala chai, roobis, earlgrey are all nice.)
  3. Toast walnuts in the oven for 8-10 minutes.
  4. In a large bowl stir together whole wheat pastry flour, buckwheat flour, baking soda, cinnamon, ginger, and salt.
  5. In a separate medium bowl combine the wet ingredients: whisk the eggs, honey, brown sugar, and avocado oil until smooth. Grate the apple and toss with lemon juice. Add carrots, apple, pineapple, lemon zest, and vanilla, mixing until combined.
  6. Drain the liquid off of the raisins and add with the wet mixture into the dry ingredients, along with the walnuts. Fold in gently, do not overmix! Fill the tins all the way to the top, a scoop makes the process a bit neater. Bake for 25- 30 minutes until the internal temperature is 205 or test by poking a toothpick in the center, it should come out clean. The muffins should spring back when touched.
  7. Cool muffins on a wire rack.

Notes

Muffins can be stored at room temperature in a airtight container for two days. Keep in the refrigerator for up to 5 days and reheat before serving. Freeze muffins in a tightly sealed container for 3 months.

Plumping raisins rehydrates and softens them by soaking them in liquid before using them in recipes. The liquid helps to restore moisture to the raisins, making them more plump, juicy, and flavorful.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 199
  • Sugar: 14.1 g
  • Sodium: 245.1 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 26.8 g
  • Fiber: 2.7 g
  • Protein: 4.1 g
  • Cholesterol: 39.9 mg