How’s this for some Monday motivation?! These Morning Glory Muffins are a healthy and nutritious breakfast that can be enjoyed any day of the week!
I’m still on my New Years health kick! While muffins aren’t always considered to be the healthiest food in the world, these Morning Glory Muffins are chocked full of healthy ingredients. Plus, they make me feel less guilty of the flour, brown sugar and a pat of butter 😛
Simple & Healthy Ingredients
These muffins start with a basic mixture of flour, baking soda, baking powder, eggs, oil, brown sugar and vanilla– and they just get better from here on out! I add a ton (about 3 cups in total) of sweet and delicious shredded carrot and shredded apple. Carrots and apple contain lots of vitamin A and carrot contain lots of beta carotene and fibre. So these are good for your vision and your gut! I also add a heaping teaspoon of orange zest for its bright citrus flavour and the health benefits of vitamin C. Rather than adding white sugar, I opt to add locally made honey to give these muffins some extra healthy sweetness. Cinnamon and nutmeg also mingle in this mix, as cinnamon helps to improve your metabolism and nutmeg reduces blood pressure. Finally, I add walnuts and pumpkin seeds for a bit of crunch and for their fantastic healthy oils.
But really, besides the point of all these ingredients having good health benefits, they just taste great together!
Get the Recipe!
Morning Glory Muffins
- 3 large eggs
- 1/2 cup dark brown sugar packed
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups carrots shredded
- 1 cup apple shredded
- 1 cup walnuts roughly chopped
- 1/2 cup pumpkin seeds
- Butter for serving, optional
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the eggs, brown sugar, vegetable oil, honey, vanilla and orange zest until combined and smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt and mix until thoroughly combined.
- Add 1/2 of the flour mixture into the egg mixture and mix to just incorporate. You don't want to overmix the muffin batter or else the muffins will be tough. Add the shredded carrots, apples and walnuts and mix until just combined. Finally, add the remaining flour mixture and mix until just combined.
- Scoop the muffin batter into a muffin tin that has been lined with cupcake liners. Fill the cups right to the top of the tin, but don't let the batter overflow. Gently tap the entire tray against the counter to remove any air pockets and the level the tops of the muffins. As a finishing touch, sprinkle the tops with some pumpkin seeds.
- Bake in the center of the oven for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for 5 minutes before serving with a slather of butter!