Morning Glory Muffins
Morning glory muffins — or as I refer to them, less-bad-for-you-than-bakery-style-muffins — are less of a guilty pleasure than most, and are here to help you hit the ground running in 2019. I’ve got goals, man. Goals to turn 2019 into a year of ‘yes’ rather than holding myself back, afraid to step outside the box. Often the thing holding us back is fear, and I’m determined to push that aside in favor of embracing new opportunities.
Muffins can help us do that.
Don’t ask me how, because I’m not quite sure myself. But listen, we all need breakfast. And these are chock full of carrots and apple and nuts and coconut and raisins and all kinds of things that sound sort of kind of healthy. Let’s just ride that wave for the time being.
Because New Years = new goals = healthier eating = muffins.
My logic is sound.
These little bites are modeled after my favorite morning glory muffins from Whole Foods. If you’ve never tried one, give it a chance before judging — it’s nutty, chewy, sweet, and perfect with a large iced coffee. They have been the downfall of many early morning grocery runs where I swore I wasn’t hungry when I walked in the door and then bam! I’m walking out with 5 double stuffed paper bags of food, one tall iced latte, and an oversized muffin. Because life.
But you know what? Life happens! Or rather, muffins happen. And if they’re going to happen early on in the new year, let’s pretend we’re not actively depriving ourselves of baked goods and choose somewhat healthier options to satisfy the craving.
Long live morning glory muffins! And guys, let’s crush this year.Print
Whole Wheat Morning Glory Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 muffins 1x
- 1 ½ cups whole wheat flour, (such as Bob’s Red Mill (I love using their whole wheat pastry flour))
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp kosher salt
- ½ cup + 2 Tbsp walnuts, (crushed)
- 3 large eggs
- ⅔ cup canola oil
- 1 tsp pure vanilla extract
- 1 medium (about ~½ cup) apple, (peeled, cored, and grated)
- 1 cup carrots, (grated)
- ½ cup raisins
- ¼ cup toasted coconut flakes
- Preheat oven to 350 F and line a standard muffin pan with muffin liners. In a large bowl, combine whole wheat flour, sugars, baking soda, cinnamon, salt, and ½ cup crushed walnuts. Whisk to combine.
- In a separate bowl, whisk together eggs, canola oil, and vanilla. Pour wet ingredients into dry ingredients and fold gently until just barely combined.
- Add grated apple, carrots, raisins, and coconut, then mix a few more times, just to incorporate. Fill each muffin tin about ⅔ full, then sprinkle each with the remaining crushed walnuts. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. The muffins will appear dark in color from the whole wheat flour.