These mini morning glory muffins are packed with fruit, veggies, fiber, and healthy fat.
These muffins are dairy-free, whole grain, and naturally sweetened with carrots, apples, and a little bit of brown sugar. Honestly, it’s hard to go wrong with this recipe. I have made many batches over the years, with little changes here and there, and they always turn out moist and delicious.
- Nonstick cooking spray
- 2 cups white whole wheat flour (or 1 cup gluten free oat flour and 1 cup almond flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup brown sugar
- 3 large eggs
- ¾ cup organic canola or coconut oil
- 2 teaspoons pure vanilla extract
- 1 cup shredded peeled apple
- 2 cups grated carrots (or a mix of carrots and parsnips!)
- ½ cup raisins (optional)
- ⅓ cup unsweetened flaked coconut
- Preheat oven to 350° F and spray mini muffin pans with nonstick cooking spray.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a medium sized bowl, whisk together sugar, eggs, oil, and vanilla. Mix in the apple.
- Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots, raisins, and coconut.
- Spoon into mini muffin cups, filling to just below the top of each cup.
- Bake for 12-15 minutes, until the top is settled and a toothpick inserted into the middle comes out clean. Let cool 5-10 minutes before serving.
For 1 muffin: (made w/white whole wheat flour)
62 calories; 7 g carbohydrate; 1 g protein; 4 g fat; 0.5 g fiber; 55 mg sodium.
…but because you will probably eat 3…
For 3 muffins:
187 calories; 20 g carbohydrate; 3 g protein; 11 g fat (1.5 g sat); 2 g fiber; 160 g sodium
- These muffins will keep for a few days in an air-tight container or bag at room temperature, but I’m a fan of freezing half to save for later. That way you can reheat just 3 at a time to enjoy with your coffee or a plateful to serve the family.
- You can make them with or without raisins; my 7-year old prefers them without (which is why the above photos show no traces of raisins).
- If you don’t have a mini-muffin pan you could make them in a regular muffin pan, just increase the baking time to about 22-25 minutes.