Description
These Healthy Morning Glory Breakfast Muffins are a wholesome and flavorful way to start your day. Packed with grated carrots, apple, raisins, and nuts, along with whole wheat flour and oats, they offer a delightful texture and natural sweetness. With less added fat and sweeteners, they provide a nutritious option for breakfast or snack time.
Ingredients
Dry Ingredients
- 1 ¼ cups white whole wheat flour (can substitute with whole wheat or all-purpose)
- 1 cup quick-cooking instant oats
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¾ cup unsweetened applesauce
- ⅓ cup avocado oil (or neutral tasting oil)
- ⅓ cup maple syrup or honey
- 1 teaspoon orange zest
- ¼ cup orange juice
Mix-ins
- 2 cups grated carrot
- 1 cup grated apple (about 1 medium Honeycrisp apple)
- ½ cup raisins
- ½ cup chopped pecans (optional)
- 3 tablespoons ground flax seed (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375℉ (190℃). Line a standard muffin tin with paper liners sprayed with cooking spray or grease the tin well. Since this recipe makes about 14 to 16 muffins, you may need a second muffin tin or to bake in batches.
- Mix dry ingredients: In a medium bowl, whisk together the white whole wheat flour, quick oats, baking soda, cinnamon, ground ginger, and salt until thoroughly combined. Set aside.
- Combine wet ingredients: In a large bowl, whisk the eggs, unsweetened applesauce, avocado oil, maple syrup (or honey), orange zest, and orange juice until smooth and well incorporated.
- Combine wet and dry: Pour the dry ingredient mixture into the wet ingredients bowl. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Fold in mix-ins: Using a large spoon or spatula, fold the grated carrot, grated apple, raisins, chopped pecans (if using), and ground flax seed (if using) into the batter evenly.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each to the top. If desired, sprinkle extra chopped pecans on top of each muffin for added texture and flavor.
- Bake muffins: Place the muffin tin(s) in the oven and bake at 375℉ for 20 to 23 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. For best results, you can use a kitchen thermometer to check that the internal temperature of the muffins reaches 200℉, ensuring they are fully baked but moist.
- Cool and serve: Allow the muffins to cool in the pan for 10 to 15 minutes before removing them. Serve warm or at room temperature for a delicious and healthy breakfast option.
Notes
- Use well-greased muffin tins or spray paper liners with cooking spray to prevent sticking.
- If you don’t have quick-cooking oats, pulse rolled oats briefly in a food processor to make your own instant oats.
- You can substitute maple syrup with honey or another liquid sweetener of your choice.
- Optional ingredients like pecans and ground flax seed add extra nutrition and texture, but can be omitted if desired.
- For best texture, do not overmix the batter to avoid dense muffins.
- Check doneness with a toothpick or thermometer to avoid under- or over-baking.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
