How to Make Morning Glory Muffins

Start your day right with these deliciously healthy Morning Glory Muffins, packed with orange zest, warm spices and a blend of whole grains.

Traditional muffins are obviously more like a treat than breakfast, but these are hearty, nutritious, and obviously still delicious. They are a great way to start the day – like homemade granola with plain yogurt, oatmeal made with steel-cut oats, hot cereals with a multi-grain blend, or a slice of whole grain toast with some delicious jam or fruit spread. The types of breakfast foods make you feel good and get you going.

Traditional Morning Glory Muffins are made with pineapple, but these are made with orange zest and fresh orange, which works very well. The sugar is reduced, and there’s flaxseed meal, wheat germ, and whole wheat flour along with a bit of all-purpose flour to achieve a tender texture. Dark brown sugar is used for the flavor it adds.

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These muffins freeze well, so make extras for those mornings when you need something to grab and go. That’s a nice gift to yourself or someone special.

How to Make Morning Glory Muffins

1. Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease muffin tins for 18 muffins or line them with cupcake papers.

2. Soak the Raisins

• Cover the raisins in hot water and allow them to soak while preparing the remaining recipe.

3. Prepare the Dry Ingredients

• In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, flaxseed meal, dark brown sugar, baking soda, ground cinnamon, ground ginger, and salt. Add the grated carrots, chopped or grated apple, sweetened coconut, chopped walnuts or pecans, flaxseeds (if using), wheat germ (if using), and orange zest. Mix until well combined.

4. Prepare the Wet Ingredients

• In a separate bowl, whisk together the eggs, vegetable oil, orange juice, and vanilla extract.

5. Combine Wet and Dry Ingredients

• Add the wet ingredients and the drained raisins to the flour mixture. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.

6. Fill the Muffin Tins

• Fill the muffin tins about 3/4 of the way full with the batter. If desired, sprinkle turbinado or raw sugar on top of the muffins for a crunchy topping.

7. Bake the Muffins

• Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Enjoy

• Let the muffins cool in the pan for 5 minutes, then turn them out onto a baking rack to cool completely. Enjoy these delicious, nutritious, “top o’ the morning” muffins.

Recipe Notes:

• Ensure the raisins are well-drained before adding them to the mixture to avoid excess moisture.
• Lightly toasting the nuts enhances their flavor.
• Adjust the baking time if making larger or smaller muffins.

Morning Glory Muffins

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• Author: Laura Davis
• Total Time: 42 minutes
• Yield: 18 muffins 1x

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Description

Start your day right with these deliciously healthy Morning Glory Muffins, packed with orange zest, warm spices and a blend of whole grains.

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Ingredients

Units USM Scale 1x2x3x

1/2 cup raisins (85 g), black or golden

1 cup whole wheat flour (130 g)

1/2 cup all-purpose flour (50 g)

1/2 cup flaxseed meal (52 g) (or substitute whole wheat flour)

3/4 cup dark brown sugar, packed (151 g)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots (210 g)

1 large tart apple, chopped small or grated

1/2 cup sweetened coconut (45 g)

1/2 cup chopped walnuts or pecans (58 g) (lightly toasted is best)

2 tablespoons flaxseeds (20 g) (optional)

2 tablespoons wheat germ (16 g) (optional)

3 large eggs

2/3 cup vegetable oil

1/4 cup orange juice (120 ml)

2 teaspoons vanilla extract

Zest of 1 orange

Turbinado or raw sugar for sprinkling on top of the muffins before baking (optional but delicious)

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Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease muffin tins for 18 muffins or line them with cupcake papers.

2. Soak the Raisins

• Cover the raisins in hot water and allow them to soak while preparing the remaining recipe.

3. Prepare the Dry Ingredients

• In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, flaxseed meal, dark brown sugar, baking soda, ground cinnamon, ground ginger, and salt. Add the grated carrots, chopped or grated apple, sweetened coconut, chopped walnuts or pecans, flaxseeds (if using), wheat germ (if using), and orange zest. Mix until well combined.

4. Prepare the Wet Ingredients

• In a separate bowl, whisk together the eggs, vegetable oil, orange juice, and vanilla extract.

5. Combine Wet and Dry Ingredients

• Add the wet ingredients and the drained raisins to the flour mixture. Stir until just combined. Be careful not to overmix, as this can make the muffins dense.

6. Fill the Muffin Tins

• Fill the muffin tins about 3/4 of the way full with the batter. If desired, sprinkle turbinado or raw sugar on top of the muffins for a crunchy topping.

7. Bake the Muffins

• Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Enjoy

• Let the muffins cool in the pan for 5 minutes, then turn them out onto a baking rack to cool completely. Enjoy these delicious, nutritious, “top o’ the morning” muffins.

Notes

• Ensure the raisins are well-drained before adding them to the mixture to avoid excess moisture.
• Lightly toasting the nuts enhances their flavor.
• Adjust the baking time if making larger or smaller muffins.

• Prep Time: 20 min
• Cook Time: 22 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 15g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 35mg