Healthy Morning Glory Breakfast Muffins Recipe with Carrots Apples and Oats

Healthy Morning Glory Muffins

These Healthy Morning Glory Muffins taste like a bakery treat but pack enough fiber, warm spices, and veggies to actually count as breakfast. I have been making a double batch almost every week lately, and they vanish before the next grocery run.

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Packed with grated carrots, grated apple, oats, and optional ground flax, they are hearty enough to keep you full while still tasting like a really good, feel good muffin.

What I love most is how nourishing they feel without being heavy or dry. The moisture from the carrots, apple, and orange juice keeps every bite tender.

A blend of cinnamon and ground ginger brings that cozy morning warmth, while maple syrup or honey sweetens things just enough. These muffins are naturally sweetened and have less added sugar than many traditional versions, which is a win in my kitchen.

Why You Will Love This Recipe

• Hearty and filling thanks to white whole wheat flour, quick cooking oats, and grated veggies
• Naturally sweetened with maple syrup or honey
• Ready in about 35 minutes total (15 minutes prep, 20 minutes bake)
• Freezer friendly for grab and go mornings
• Vegetarian and easy to make gluten free with simple swaps

Ingredients

Here is everything you need to make 16 muffins. The canonical recipe makes 14 to 16 muffins, so if your tin is full, just bake a second small batch.

Instructions

1. Preheat oven to 375 degrees F. Line or grease a standard muffin tin. Since this recipe uses less added oil than most traditional muffin recipes, silicone liners or disposable liners with a natural food grade silicone coating work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling.
2. In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
3. In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
4. Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
5. Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
6. Scoop batter into prepared muffin cups, filling them to the top. Sprinkle each muffin with extra pecans, if desired.
7. Bake in a 375 degree F oven until golden brown, about 20 to 23 minutes. If you have a kitchen thermometer, bake until the muffins have an internal temperature of 200 degrees F. Cool muffins in the pan for 10 to 15 minutes, then enjoy.
8. Let muffins cool completely before storing in an airtight container in the fridge for up to 5 days.

Tip: If you only have old fashioned rolled oats, pulse them in a food processor until chopped but not powdered to make your own quick cooking oats.

Nutrition Per Muffin

Based on the source recipe, each muffin (1 serving) contains approximately:

• 184 calories
• 24 g carbohydrates
• 4 g protein
• 9 g fat (1 g saturated)
• 3 g fiber
• 7 g sugar
• 237 mg sodium
• 35 mg cholesterol

The muffins my people won’t let me stop making

A close friend of mine recently pointed out that I did not have a Morning Glory Muffin recipe on my site, which honestly felt a little absurd considering these muffins basically already live in the veggie loaded muffin hall of fame.

So I got to work testing, and after several batches (my family did not complain about the taste testing duties), I landed on a version that is hearty and nourishing without being dry or dense.

The first time I pulled these out of the oven, my husband grabbed one before his morning run, and my daughter asked for hers warmed with a little butter. That moment told me everything I needed to know.

These muffins are the kind of thing you stash in the fridge and reach for all week long. They also freeze beautifully for about 2 months when individually wrapped in a freezer safe bag.

Storage and Freezing Tips

• Store cooled muffins in an airtight container in the fridge for up to 5 days
• For longer storage, wrap each muffin individually and place in a freezer safe bag for up to 2 months
• Reheat briefly in the microwave or enjoy cold straight from the fridge

Smart Substitutions

This recipe is flexible, which is one of the reasons it has become a staple in my kitchen. Here are a few swaps I have tested myself:

• Gluten free: Substitute cup for cup gluten free flour for the white whole wheat flour. Let the batter rest for 15 minutes before portioning so the flour hydrates properly. Make sure your oats are certified gluten free.
• Egg free: I have tested these with flax eggs and they work great as a sub.
• Nut free: Simply skip the chopped pecans or replace them with sunflower seeds for a similar crunch.

These muffins taste like a bakery treat but with enough fiber and spice to actually count as breakfast. I always make a double batch so we have some to grab on the way out the door.

Whether you are a busy parent trying to get something nourishing on the table, a student looking for a portable breakfast, or just someone who loves a good veggie loaded bake, these Healthy Morning Glory Breakfast Muffins are worth adding to your rotation.

They are proof that wholesome and delicious can absolutely live in the same muffin tin. Try a batch this week and see how fast they disappear in your house.

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Healthy Morning Glory Muffins

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Healthy Morning Glory Muffins These Healthy Morning Glory Muffins taste like a bakery treat but pack enough fiber, warm spices, and veggies to actually count as breakfast. I have been making a double batch almost every week lately, and they vanish before the next grocery run.

• Total Time: 35 min
• Yield: 16 muffins 1x

Ingredients

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Ingredients
1 ¼ cups (150 g) white whole wheat flour, sub cup-for-cup gluten-free flour for GF. If using GF flour, be sure to let your batter rest for 15 minutes before portioning onto the muffin tin so your flour can properly hydrate.
1 cup (80 g) quick-cooking “instant” oats, see notes below for how to make your own. If making gluten-free, make sure your oats are certified gluten-free
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon salt
3 large eggs, I’ve tested these with flax eggs and they work great as a sub
¾ cup (180 ml) unsweetened applesauce
⅓ cup (79 ml) avocado oil, or neutral tasting oil
⅓ cup (79 ml) maple syrup or honey
1 teaspoon orange zest
¼ cup (59 ml) orange juice
2 cups (198 g) grated carrot
1 cup (105 g) grated apple, (I used 1 medium Honeycrisp apple)
½ cup (70 g) raisins
½ cup (54 g) chopped pecans
3 tablespoons ground flax seed

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Instructions

Instructions
1-Preheat oven to 375℉: Preheat oven to 375℉. Line or grease a standard muffin tin (this recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked). Since this muffin recipe uses less added oil than most traditional muffin recipes, I find that silicone liners or disposable liners with a natural food-grade silicone coating (I like If You Care baking cup liners) work best to prevent sticking. If using traditional paper liners without a coating, lightly spray them with cooking spray before filling so the muffins release more easily after cooling.
2-In a medium bowl, whisk the flour,: In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.
3-In a large bowl, whisk eggs, applesauce,: In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.
4-Pour the dry ingredients into the bowl: Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not overmix.
5-Using a large spoon or spatula, fold: Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, if using.
6-Scoop batter into prepared muffin cups filling: Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
7-Bake in a 375℉ oven until golden: Bake in a 375℉ oven until golden brown, about 20 to 23 minutes. TIP: if you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉. Many ovens do not bake true to temp, so this trick will ensure your muffins are baked through but are not over baked. Cool muffins in pan for 10 to 15 minutes, then enjoy.
8-Let muffins cool completely before storing in: Let muffins cool completely before storing in an air-tight container in the fridge for up to 5 days.

Last Step:

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• Prep Time: 15 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Serving Size: 1 muffin
• Calories: 184
• Sugar: 7 g
• Sodium: 237 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 35 mg