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Healthy Morning Glory Muffins

Posted by Christine Bullock on

I love a one-handed breakfast option and this one does not disappoint!
Servings: 17

  • 2 cup flour, whole wheat
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon salt
  • 2 cup grated carrot
  • 1 cup, grated apple
  • 1/2 cup coconut flakes
  • 1/2 cup walnuts, chopped
  • 1/3 cup sunflower seeds
  • 3 large egg
  • 2 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 1/2 cup raisins, seedless

1. Preheat oven to 375.

2. In a large mixing bowl, combine all dry ingredients.

3. Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.

4.Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)

5.Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.

6.Fold in the raisins.

7. Portion the batter into a muffin pan (we like silicone). Fill each cup right to the top with batter. (You'll have enough batter for 17 muffins)

8. Bake for 20 minutes, until the tops are firm to the touch.

9.Store leftovers at room temperature for one day, then refrigerate for up to five days, or freeze for up to three months.

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  • Alexia on

    This is a really good recipe! Not too sweet, but very tasty! I love it!

  • KNS on

    Made these muffins and wanted to report back on how great they are. More carrot and apple than flour and the texture was really nice. It made exactly the 17 muffins you said it would and my husband finished the batch before the weeks end they were so good. He must have been eating 3 a day!

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