I have been making some version of these Healthy Morning Glory Muffins since I got my first cookbook in college. Granted, those early ones were all about butter, flour, sugar…but I have evolved :).
The combination of apples, carrots, coconut, and raisins not only makes a fantastically moist muffin, the flavors are also delish AND so good for you! With the addition of flax and sweet potato, they’re even more nutrient-dense.
Here are a few GREAT reasons to make this Healthy Morning Glory Muffin Recipe:
Sweet Potatoes
Known as the “beauty vegetable,” sweet potatoes are a great source of fiber, vitamins, and minerals. They are full of antioxidants and have been linked to healthier immune systems, better vision, improved gut health, and enhanced brain function! PLUS, the high levels of beta-carotene and vitamins C & E mean they keep your skin looking healthy, glowing, and supple. Talk about a “winner”!
Flaxseed
Flaxseeds are a fantastic source of high-quality protein, Omega-3 fats, dietary fiber (to keep things moving!) and are loaded with vitamins and minerals. They are a rich source of Lignans, which may reduce the risk of cancer and have been shown to improve cholesterol and blood pressure. What a seed!
Unsweetened Shredded Coconut
This power-packed ingredient is also rich in fiber and is a great source of healthy fats, known as MCTs. Coconut has been shown to control sugar levels, improve heart health and contain selenium, a powerful antioxidant that protects your cells. Although it has the word “nut” in the title, it is actually nut-free.
Apples and Carrots
Both of these nutritious foods contain fiber and contain cancer-fighting nutrients: Carrots are rich in beta-carotene, which is known to be a powerful ally in the fight against cancer and Apples have a ton of vitamin C and have been shown to reduce the risk of cancer, heart disease, and diabetes.
Tips for Turning Out the Best Morning Glory Muffins:
- Use a silicone muffin pan. I know, I know. It sounds like such a bother to get a new baking accoutrement but BELIEVE ME – this will change your life! I was so tired of dealing with the fiddly muffin liners and then having them stick to our muffins. There’s none of that with a silicone muffin pan! Plus, there’s less waste so you’re being environmentally friendly 😊
- Use an ice cream scooper to parse out your batter. This is one of the best “hacks” I have found for getting perfectly even, nicely rounded muffins from my batter. It’s WAY easier than using spoons (or pouring) and they look so pretty! Do it. Seriously.
- Know your oven. My oven runs hot, meaning that I have to start checking my baked goods well before the time listed in most recipes. If yours doesn’t, you might need to leave your muffins in longer than mine. OR, if your oven is REALLY hot, start checking early! Your muffins are ready when a toothpick entered into the center of one comes out clean.
So NOW you, too, can make this delicious, Healthy Morning Glory Muffin Recipe to have for breakfast or snack – giving you all the satisfaction without the guilt! Enjoy with abandon.
PrintHealthy Morning Glory Muffins Recipe
- Prep Time: 20 mins
- Cook Time: 20-25 mins
- Total Time: 57 minute
- Yield: 10-12 Muffins 1x
- Category: Recipes
Description
These muffins are the perfect morning treat! Enjoy slightly warm with a slather of vegan (or grass-fed) butter. If you want a little extra protein, top with some nut butter and live large!
Ingredients
- ½ Cup Cooked, Mashed Sweet Potato
- ½ Cup Shredded Apple
- 3 Flax Eggs (3 TB Flaxmeal mixed with 1/2 cup warm water, sit for 5–10 mins to gel)
- 3 Tbsp Coconut Oil, Melted
- ¼ Cup DF Milk
- ½ Cup Nut Butter (Almond, Cashew, etc.)
- 1 Tsp Vanilla Extract
- 1/3 Cup Coconut Flour
- 2 Tsp Cinnamon
- 2 Tsp Ground Ginger
- ¾ Tsp Baking Soda
- ¾ Tsp Baking Powder
- ½ Tsp Salt
- ½ Cup Unsweetened, Shredded Coconut
- ½ Cup Shredded Carrots
- ½ Cup Chopped Pecans
- 1/3 Cup Raisins
- Sesame Seeds for topping (optional)
Instructions
- Preheat oven to 350-degrees and grease or line muffin tins (or use silicone molds – my favorite!)
- In a large bowl, mix together sweet potatoes through vanilla. Add in coconut flour through salt and mix until well-combined. Then add shredded coconut through raisins and stir until incorporated throughout.
- Using a large spoon or an ice cream scooper, scoop batter into muffin tins and top with a sprinkling of sesame seeds.
- Bake 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for about 10 minutes before handling. These are best enjoyed warm so, if you store them in the fridge or freezer, be sure to warm them up in the microwave before serving. I love mine topped with vegan butter or cashew butter.
Notes
Note: If you want a more mild flavor, you can omit the ground ginger.
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