Morning Glory Muffins are a kitchen sink type of muffin.
Looking for a way to make a healthier muffin? These muffins take all the good-for-you ingredients that you most likely already have stocked in your kitchen and create a delicious breakfast!
Good morning glory. Were you thinking of me? And do you still love me?
Why yes, morning glory muffin. I was and I do.
This muffin actually has it’s own song (here) – which makes baking them extra fun with all the dancing and singing.
I brought these into my office and my co-worker, who shall remain nameless, indicated that these might be the healthiest thing he’s ever eaten. Not sure if this is a compliment or not – but we’re going with yes (based on insights gleaned from his Instagram account).
And these truly are a healthy breakfast muffin. Muffins get a bad rap for being laden with butter and sugar. These are filled with fruits and vegetables.
A perfect muffin to start your day. Grab a coffee + muffin and you’re off!
- 1 cup all-purpose flour
- ½ cup whole wheat flour (you can use 100% all-purpose if you prefer)
- 1 cup date sugar (any sugar will work, but will yield sweeter results)
- 2 tsp cinnamon
- 1 teaspoon baking soda
- ½ tsp kosher salt
- ⅓ cup unsweetened, flaked coconut, more to top
- ½ cup golden raisins
- zest of 1 orange
- 1 small apple peeled and grated (about 1 cup)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup grated carrot
- ⅓ cup coarsely chopped walnuts or pecans, plus more to top
- 2 large eggs
- 1 cup unsweetened apple sauce (preferably homemade - I make and freeze into 1 cup portions every fall)
- 1½ tsp pure vanilla extract
- Place oven rack in lower third of oven and preheat to 350°
- In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt.
- Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine.
- In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well.
- Spoon batter into muffin tins lined with muffin cups. Spritz the muffin cups with cooking spray. Fill almost all the way, they don't rise much.
- Press extra nuts and coconut flakes onto the tops, if desired.
- Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean.
- Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.