Whole Wheat Morning Glory Muffins
Whole wheat 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.
Morning glory 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.
What are morning glory muffins?
Depends on who you ask, but generally they are a mix of carrots, raisins, nuts, and coconut. Some varieties have pineapple (kind of like a hummingbird cake!) or apples. They almost always have cinnamon and/or ginger. It’s kind of like carrot cake, but with a few more friends invited to the party.
My version of the classic is modeled after my favorite Whole Foods morning glory muffins. If you’ve never tried one, give it a chance before judging — it’s nutty, chewy, sweet, and absolutely 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.
Are morning glory muffins healthy?
I mean… no muffin is really “healthy,” right? These are healthier than most because they’re loaded up with ingredients that boost your mood and keep you full as opposed to say a chocolate chip muffin. I love making these with whole wheat flour (1) because it adds a nuttiness that compliments the other ingredients beautifully, but also (2) it’s slightly healthier than all-purpose flour.
Can you freeze baked muffins?
Yes! I do this all the time! Let baked muffins cool completely, then transfer the pan directly to the freezer to cool for 1 hour. After this, simply transfer the muffins to a large Ziploc bag or other airtight storage container and leave in the freezer. Muffins will keep for up to 3 months in the freezer.
To reheat, simply defrost overnight in the refrigerator or place 1 muffin in the microwave for about 30 seconds – 1 minute, depending on size of muffin. I know this may be sacrilege, but I also really love slicing muffins in half from top to bottom and heating them up on a griddle with a little butter. SO GOOD.
Long live whole wheat morning glory muffins! And guys, let’s crush this year.
If you make my Whole Wheat Morning Glory Muffins, please let me know by leaving a review below!
For more delicious breakfast options, check out some of my favorite recipes below:
How to create an epic bagel board
10 minute muesli
Herbed parmesan dutch baby
Easy chocolate chip monkey bread muffins
Baked vanilla almond french toast
Spiralized butternut squash quiche with goat cheese, bacon, and sage
Whole Wheat Morning Glory Muffins
- 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.