Introduction
The Morning Glory muffin is a true breakfast legend, originating in the 1970s and named for its vibrant, energizing blend of ingredients. This recipe for ‘Healthy Morning Glory Breakfast Muffins’ takes the classic concept—a powerhouse mix of carrots, apples, pineapple, and nuts—and optimizes it for wellness. By substituting refined sugar with natural sweeteners and utilizing whole-wheat flour and oats, these muffins are high in fiber, rich in antioxidants, and perfectly moist. They are the ideal, nutrient-dense grab-and-go start to your busy morning.
Ingredients
- 1 ½ cups (180g) Whole Wheat Pastry Flour
- ½ cup (45g) Rolled Oats (not instant)
- 1 teaspoon (5g) Baking Soda
- ½ teaspoon (2.5g) Baking Powder
- 1 teaspoon (5g) Ground Cinnamon
- ¼ teaspoon (1g) Ground Nutmeg
- ¼ teaspoon (1g) Salt
- 2 large Eggs
- ½ cup (120ml) Maple Syrup or Honey
- ¼ cup (60ml) Avocado Oil (or melted coconut oil)
- 1 teaspoon (5ml) Vanilla Extract
- 1 cup (120g) Shredded Carrot
- 1 small (100g) Apple, peeled and shredded
- ½ cup (120g) Crushed Pineapple, thoroughly drained (press out excess liquid)
- ¼ cup (20g) Shredded Unsweetened Coconut
- ½ cup (60g) Chopped Walnuts or Pecans
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly. *Tip: Using paper liners prevents the sticky fruit mixture from adhering to the pan.*
- Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined and lump-free.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, maple syrup (or honey), avocado oil, and vanilla extract until smooth and emulsified.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently using a rubber spatula just until the flour mixture is almost incorporated. *Tip: Do not overmix! Overmixing develops gluten, resulting in dense, tough muffins.*
- Fold in the Glory: Gently fold in the shredded carrot, shredded apple, drained crushed pineapple, shredded coconut, and chopped nuts. Ensure the fruit and nuts are evenly distributed, but stop mixing as soon as everything is incorporated.
- Bake: Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These Healthy Morning Glory Muffins are a fantastic source of whole-food nutrition. Each muffin (approximately 180-200 calories, depending on the amount of nuts and oil used) provides significant dietary fiber, essential for digestive health and sustained energy. They are rich in Vitamin A (from the carrots) and Manganese, and the nuts provide healthy monounsaturated fats. Because they utilize whole grains and natural sweeteners, they have a lower glycemic impact than traditional bakery muffins.
Storage
Store cooled muffins in an airtight container. They will keep at room temperature for up to 2 days, or in the refrigerator for up to 1 week. For longer storage, muffins freeze beautifully. Place them in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the refrigerator or microwave an individual muffin for 30–45 seconds until warm.
Conclusion
These muffins are delicious served warm with a light smear of cream cheese or a dollop of Greek yogurt mixed with a touch of honey. For variations, feel free to substitute half the carrots with shredded zucchini for an extra moisture boost, or swap the walnuts for pumpkin seeds for a nut-free option. Enjoy this healthy, hearty, and truly glorious way to start your day!