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    Home » Breakfast » Muffins and Breads » Morning Glory Muffins

    Morning Glory Muffins

    Last updated on September 11, 2020. Originally posted on June 7, 2017 By Elaine 18 Comments

    227 shares
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    This morning glory muffins recipe is so satisfying. It’s incredibly delicious and so hearty that having one with your morning tea or coffee will fill you until your next meal.

    Three muffins stacked on top of each other on a green plate

    What makes these morning glory muffins unique and delicious are they have less sugar and oil than the typical recipe.

    Every time I got one of these muffins outside of my home, I’d eat it and think, “These are too sweet and greasy.”

    Have you noticed that?  I’m here to tell you that you do NOT have to use a lot of oil.

    Of all the muffins I make, these are the heartiest and most filling ones and a great breakfast option.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    How to make these hearty muffins

    Pre-step

    Get your muffin pan, muffin cups, mixing bowl, spatula and food processor.

    Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with 12 muffin cups.

    Step one

    Gather the dry ingredients – almond flour, spelt flour, cane sugar, brown sugar, cinnamon and baking soda.

    Almond flour, spelt flour, cinnamon, sugars and baking soda for the muffins

    Step two

    Add to the mixing bowl and mix them together. I use a pastry blender for that. I find it is perfect for the job.

    Step three

    Gather the wet ingredients – apple, carrots, eggs, oil, almond milk and vanilla.

    I also gather raisins, chopped walnuts and shredded coconut.

    Apple, carrots, raisins, eggs, walnuts and coconut for the muffins

    Step four

    Put the shredding attachment in the food processor out. Wash the carrots and apple and peel the skin off the apple.

    Step five

    Shred the carrots first and then add the apple to the processor. Set aside.

    Step six

    Add the eggs, olive oil, almond milk and vanilla to the dry ingredients.

    Step seven

    Take a spatula and mix the dry ingredients with the wet ingredients until they are just incorporated.

    Step eight

    Add 1 ½ cups of shredded carrots along with whatever the one apple yields. It was about ¾ cup.

    Step nine

    Add raisins, shredded coconut and chopped walnuts and mix until just incorporated.

    Step ten

    Spoon the batter into the muffin cups. Since I love big muffins, I fill the cups right up!

    Batter in the muffin tins and on a wooden table

    Step eleven

    Bake for 20 minutes.

    Muffins fresh out of the oven, still in pan and resting on a wooden table

    Mmmmm.

    Let the muffins cool for 5 minutes in the pans before removing them to a wire rack to cool.

    Time to plate a muffin.

    A small green plate with a muffin on it with a wire rack in the background

    Now to break one in half so I can eat it.

    A muffin broken open on a green plate with more muffins in the background

    I hope you enjoyed this morning glory muffins recipe!

    Other scrumptious muffins

    • Butter rum
    • Oat bran
    • Date nut

    And as always, may all your dishes be delish!

    If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

    Hearty muffins in a muffin tin - square

    Morning Glory Muffins

    These morning glory muffins are fluffy, flavorful, and seriously satisfying. Serve them alongside your morning coffee or tea for a hearty and delicious breakfast!
    5 from 5 votes
    Print Pin Rate
    Course: Muffins and Breads
    Cuisine: Breads
    Keyword: hearty muffins, morning glory muffins
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Calories: 361kcal
    Author: Elaine Benoit

    Ingredients

    Dry Ingredients

    • 1 cup spelt flour (or flour of choice)
    • 1 cup almond flour
    • ½ cup sugar
    • ½ cup brown sugar
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon

    Wet Ingredients

    • 2 eggs
    • ½ cup almond milk (or milk of choice)
    • 2 teaspoons vanilla
    • ½ cup olive oil (or oil of choice)

    Addons

    • 1 ½ cups shredded carrots (about 3 carrots)
    • 1 macintosh apple (shredded)
    • ¾ cup raisins
    • ½ cup shredded coconut
    • ¾ cup walnuts

    Instructions

    • Preheat oven to 375 degrees Fahrenheit
    • Line muffin cups in muffin tin
    • Put the shredding attachment in the food processor and add the carrots first and apples next. Set aside
    • In a medium mixing bowl, add dry ingredients and mix together
    • Add eggs, milk, vanilla and oils and mix with a spatula until just incorporated
    • Add carrots, apple, raisins, coconut and walnuts and stir until just combined
    • Spoon batter into muffin cups filling to the top and bake for 20 – 22 minutes
    • Let cool in the pan for 5 minutes before transferring the muffins to a wire rack
    • Eat
    • Smile
    • Enjoy

    Equipment

    muffin pan
    muffin cups
    glass bowl
    food processor
    rubber spatula
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Nutrition

    Serving: 1Muffin | Calories: 361kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 209mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2720IU | Vitamin C: 2.2mg | Calcium: 63mg | Iron: 1.7mg
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    227 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Dannii

      June 07, 2017 at 2:45 pm

      It’s always a good day when it starts with a muffin. I love that is has carrot and apple in it too – starting the day with lots of fruit and veg.

      Reply
      • Elaine

        June 07, 2017 at 3:39 pm

        Indeed Dannii! I love starting the day with a muffin as well.

        Reply
    2. Cliona Keane

      June 07, 2017 at 3:17 pm

      I love that these are lower in sugar and oil but still look totally epic! I’ll be whipping up a batch of these soon for sure!

      Reply
      • Elaine

        June 07, 2017 at 3:40 pm

        Thanks Cliona! I hope you enjoy them!

        Reply
    3. Monica | Nourish & Fete

      June 07, 2017 at 3:41 pm

      These look fantastic – we can never get enough muffins in my house! Pinning to try these next!

      Reply
      • Elaine

        June 07, 2017 at 4:03 pm

        Thank you Monica!

        Reply
    4. Angela

      June 07, 2017 at 4:58 pm

      I love muffins for breakfast and these have so many good things snuck in there. Such a great recipe.

      Reply
      • Elaine

        June 07, 2017 at 7:58 pm

        Thank you Angela!

        Reply
    5. Chris

      June 08, 2017 at 8:39 am

      They be glorious. And not just in the morning! Hehe.

      Reply
      • Elaine

        June 09, 2017 at 8:05 am

        Hehe Chris!

        Reply
    6. Robin

      June 08, 2017 at 8:50 am

      Lainee, this looks like something I can easily convert to gluten free. Not sure if I should use Almond and Coconut flours or Almond and a GF flour mix I put together. Any ideas on what my choice should be?
      R

      Reply
      • Elaine

        June 09, 2017 at 8:04 am

        I would use almond and GF mix, that way it will keep moist. The coconut will take away the moistness. 🙂 Enjoy Robin.

        Reply
    7. Iryna

      June 08, 2017 at 11:14 am

      I can definitely see myself enjoying these muffins with my morning coffee. They look so fluffy!

      Reply
      • Elaine

        June 09, 2017 at 8:06 am

        They are delicious and you feel good eating them. 🙂 Thanks for commenting Iryna!

        Reply
    8. Jas @All that's Jas

      June 08, 2017 at 2:24 pm

      Yummy muffins packed with the best ingredients to keep me satisfied till lunchtime! Pinned!
      My stepgranddaughter’s nickname is Lainey, short from Alaina 🙂

      Reply
      • Elaine

        June 09, 2017 at 8:05 am

        Lainey’s unite!! Thanks Jas 🙂

        Reply
    9. Stephanie

      June 09, 2017 at 9:21 am

      Nice nickname, Lainey 🙂 These muffins are so tempting. These are great with morning coffee or tea.

      Reply
      • Elaine

        June 09, 2017 at 9:46 am

        Hehe. Thanks Stephanie and yes, they are yummy with coffee or tea.

        Reply

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    227 shares