Healthy Morning Glory Muffins: A Delicious Make-Ahead Breakfast
45 minutes
1126 reads
About Healthy Morning Glory Muffins: A Delicious Make-Ahead Breakfast
Wake up to the irresistible aroma of freshly baked Morning Glory Muffins! These wholesome treats are bursting with a delightful mix of fruits, vegetables, and nuts, promising a satisfying start to your day.Enjoy these hearty muffins as a nutritious breakfast or a grab-and-go snack. Perfect for meal prepping, they're surprisingly easy to make and stay fresh throughout the week.Each bite delivers a delightful blend of flavors and textures, making these muffins a true morning glory!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 3/4 cup Whole Wheat Flour whole
- 1/4 cup Rolled Oats
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 pinch Salt
- 1/2 tsp Cinnamon ground
Wet Ingredients
- 1/4 cup Vegetable Oil
- 1/2 cup Yogurt
- 3/4 cup Sugar powdered
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Sifting helps aerate the dry ingredients, resulting in lighter muffins.
- In a separate bowl, whisk together the oil, yogurt, powdered sugar, and vanilla extract until smooth and creamy.
- Grate the apple and carrot. Toss the chopped nuts with a tablespoon of flour to prevent them from sinking to the bottom of the muffins.
- Gently fold the wet ingredients into the dry ingredients in two or three additions. Be careful not to overmix, as this can develop the gluten and make the muffins tough.
- Fold in the grated apple, carrot, and flour-coated nuts. The batter should be thick.
- Fill the prepared muffin liners about two-thirds full. Add your desired toppings, such as blueberries, slivered almonds, or chocolate chips.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These muffins are perfect for a grab-and-go breakfast or a healthy snack.
Recipe Notes
Good To Know
- Grate the apple at the end to prevent discoloration. If you grate it earlier, toss it with a little lemon juice.
- The flour helps the nuts distribute evenly in the muffins and prevents them from sinking to the bottom.
- Use any neutral cooking oil like olive oil or refined oil. Avoid strong-flavored oils like mustard oil or coconut oil.
- You can grate the apple with or without the skin.
Expert Tips
- For a richer flavor, toast the nuts before adding them to the batter.
- Fill the muffin cups almost to the top for nicely domed muffins.
- Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
Storage Instructions
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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Recipe Nutrition
Calories: 346kcalCarbohydrates: 49gProtein: 7gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 98mgPotassium: 129mgFiber: 2gSugar: 17gVitamin A: 1789IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Samira Gupta
Articles: 31
4 Comments
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What a great recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.
Hey Samira…they look so delicious and you have explained it using the step pictures so well.
This is so inspiring! Can’t wait to cook it.