Morning Glory Muffins – Hangry Hanna

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite healthy breakfast muffins with you! These Morning Glory Muffins are a game-changer for busy mornings. They’re packed with wholesome ingredients. They mix apple, spice, and carrot cake flavors perfectly.

My homemade muffins are 100% whole wheat. They’re loaded with flaxseed, apples, carrots, raisins, and honey. They’re not just a nutritious snack; they’re a delicious way to start your day. The best part? You can make them your own!

Trust me, these muffins are a hit with everyone, even picky toddlers. They’re satisfying, wholesome, and will keep you energized all morning long. Let’s dive into why you’ll love this recipe!

Table of Contents

5 Reasons You’ll Love This Recipe

I’m excited to tell you why these Morning Glory Muffins are amazing. They are super moist and stay fresh for a long time. They mix fruits and veggies into a tasty treat you’ll love.

These muffins are full of healthy stuff like whole wheat flour, carrots, and apples. They’re great for breakfast or a snack. And, they’re easy to make without any special tools.

Bursting with flavor from spices and orange zest
Wholesome and satisfying
Perfect for busy mornings or on-the-go snacks
Kid-approved taste
Freezer-friendly for make-ahead convenience

These muffins are great because you can freeze them. I make a lot and have yummy treats ready anytime. It saves time and keeps the taste and nutrition.

These muffins are like a warm hug in the morning – comforting, nourishing, and absolutely delightful!

Try these Morning Glory Muffins and they’ll be a favorite in your kitchen. They mix great taste with health benefits. I think you’ll enjoy them as much as I do.

Exact Ingredients List (+ Possible Substitutes)

I love baking with whole wheat flour. It makes my muffins taste nutty and healthier. You’ll need 2 cups of it for this recipe. Or, you can use all-purpose flour if you like.

Brown sugar and honey make the muffins sweet. I use 1/2 cup of each. But, you can change it if you want. Coconut sugar or maple syrup are good choices if you don’t have brown sugar or honey.

Applesauce keeps the muffins moist. It’s a healthy swap for extra oil. Also, add 2 cups of grated carrots and 1 diced apple. They make the muffins sweet and tasty.

Raisins add a chewy texture. I use 1/2 cup, but you can use other dried fruits like cranberries or chopped dates.

2 eggs
1/3 cup oil (or melted butter)
1 tsp vanilla extract
1 tbsp orange zest
1/4 cup orange juice
1 tsp each of baking soda, cinnamon, and ginger
1/2 tsp salt
1/4 cup ground flaxseed
1/2 cup chopped pecans (optional)

This recipe is easy to adjust. You can use what you have at home. This way, you get delicious Morning Glory Muffins every time!

Instructions

I start by preheating my oven to 425°F. While it heats up, I line my muffin pan with paper liners. In one bowl, I mix the dry ingredients. In another, I combine the wet ingredients. The key is mixing wet and dry ingredients separately before bringing them together.

Next, I pour the wet mixture into the dry and stir gently. I’m careful not to overmix the muffin batter. Once it’s just combined, I fold in my favorite add-ins like carrots and nuts.

Tips, Tricks & Storing

I have some great tips for making perfect Morning Glory Muffins. Don’t overmix the batter for the best texture. This keeps them fluffy. I start baking at a high temperature to help them rise tall, then lower it to finish cooking.

These muffins are perfect for planning breakfast ahead. You can keep them at room temperature for 2 days or in the fridge for a week. If you want to keep them longer, freeze them. They’ll last up to 3 months in the freezer.

When you want to eat your frozen muffins, thaw them overnight in the fridge. A quick microwave will warm them up nicely. If you like mini muffins, bake them for 13-14 minutes at 350°F. With these tips, you’ll always have a tasty breakfast ready!