These morning glory muffins make a delicious breakfast or snack. Packed with nourishing ingredients such as wheat, oats, almond flour, eggs, carrots, and apple, this is one satisfying muffin.

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I started making a version of these many years ago, thanks to my sister Sara, who shared a delicious recipe with me from the wonderful little baking book, Small-Batch Baking.

That original recipe led me to create the super-popular mini morning glory muffins. A hit among toddlers and adults alike.

While we still love mini muffins in our house, these days I find myself making full-sized muffins more often. With two teen boys, it takes a lot of mini-muffins to provide adequate fuel for breakfast or as a post-workout snack. (Though the mini ones are still great for fika!)

Nourishing Ingredients

These muffins pack in a lot of nutrients. Here is a highlight reel of the nutritional properties provided by the ingredients:

• Whole grain spelt (or wheat) flour – provides B vitamins, iron, carbohydrates, and fiber
• Oats – provides carbohydrates, fiber and iron
• Almond flour – provides protein, vitamin E, and fat
• Eggs – lutein, zeaxanthin, and protein
• Carrots – provide beta carotene, vitamin A, and fiber
• Apples – provide fiber, vitamin C, and polyphenols
• Coconut – provides fat and flavor

They are lightly sweetened with brown sugar, but get a lot of natural sweetness from the apple and carrot. A little extra fat in the form of oil provides additional fat for optimal consistency and satisfaction. (You could also use melted butter if you don’t need the recipe to be dairy-free).

Fun fact: We need fat in our diet to absorb fat-soluble nutrients, including vitamins A, D, E, and K!

Variations

Classic morning glory muffins also often feature walnuts and raisins. You can certainly add these delicious extras, but my family prefers them without.

You could also mix up the fruits and veggies in this recipe. For example, you could use a grated pear instead of an apple, or even applesauce. You could also use a grated sweet potato or parsnip instead of the grated carrot.

And, of course, for that Nordic touch, switch out the cinnamon for cardamom. Yum.

Get Baking

Let me know if you make these muffins by leaving a comment or sharing them on social media and tagging @halsanutrition.

Other Muffin Recipes You Might Like

• Strawberry Cardamom Oat Muffins
• Cardamom Oat Muffins (my younger son’s favorite!)
• Cardamom Carrot Zucchini Muffins (vegan)
• Banana Bread Mini Muffins
• Gingerbread Pear Muffins
• Mini Pumpkin Muffins

Morning Glory Muffins (Whole Grain and Dairy-Free)

Print Recipe Pin Recipe

Course Breakfast, Fika

Cuisine American

Servings 12 muffins

Ingredients

  

• 1 cup sprouted spelt flour or white whole wheat flour
• 1 cup old-fashioned oats
• 1 cup almond meal (or almond flour)
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ½ cup brown sugar
• ½ cup avocado, olive, or grapeseed oil
• 2 teaspoons pure vanilla extract
• 1 cup grated apple (about 1-2)
• 2 cups grated carrots (about 2-4)
• ⅓ cup shredded, unsweetened coconut

Instructions

 

• Preheat oven to 350° F and line regular sized muffin pans with liners.
• In a large bowl, mix together flour, oats, almond meal, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, whisk together eggs, sugar, oil, and vanilla. Mix in the apple. Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots and coconut. Spoon into muffin cups, they will be filled to the brim and perhaps heaping. Sprinkle tops with oats if desired.
• Bake for 24-26, until the top is settled and a toothpick inserted into the middle comes out clean. Let cool for 5-10 minutes and then transfer to a cookie rack. Enjoy!

Notes

Optional add-ins:

1/2 cup walnuts

1/2 cup chocolate chips

1/4 cup raisins or cranberries

Keyword apples, dairy-free, mini pumpkin muffins, whole-grain