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Healthy Morning Glory Muffins

June 13, 2016 By Lori 25 Comments

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The quest continues for a healthy morning muffin… that tastes good too!

Now that I have discovered the importance of breakfast and the need to add protein to the first meal of the day, sometimes you just need a good old -fashioned muffin fix. For years the first thing I ate in the morning… usually around 11:00 am… was a muffin and coffee. I still get a bit of a buzz just from typing those words… totally weird! While I’ve really grown to love my morning smoothie or big bowl of oatmeal topped with yogurt and nuts, sometimes I just crave the baked goodness of a simple muffin.

Healthy-Morning-Glory-Muffins_1 Thus began my quest to find a muffin that was full of good-for-you stuff, but tasted like a treat – a welcome to the day reward. So I started off with an old favourite from last year Easy Zucchini Muffins. The addition of zucchini added a wonderful moist texture to the muffin. However I wanted them to be healthier, yummier  – the ultimate breakfast…

Healthy-Morning-Glory-Muffins_5 I’ve always love the Morning Glory Muffin, with it’s kitchen-sink style ingredients of fruits, nuts and carrots making it a hearty and satisfying meal. Usually made with all-purpose flour and tons of oil, it can be full of fat and calories. Could I blend my recipe with some of the great things in the Morning Glory and come up with a satisfying new hybrid?

Healthy-Morning-Glory-Muffins_3 You bet ya! Carrot, zucchini, banana, oats and whole wheat flour come together to create a Healthy Morning Glory Muffin that will start your day off right. Toss in the Omega-3 goodness of canola oil and and protein pop of pumpkin seeds and I think my job here is done. Welcome to your day… enjoy!

5.0 from 3 reviews
Healthy Morning Glory Muffins
 
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Author: Lori
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup packed brown sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 cup whole flake rolled oats
  • ½ cup raisins
  • 3 Tbsp canola oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 ripe banana, mashed
  • ½ cup pumpkin seeds (optional)
Instructions
  1. Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or insert muffin cups.
  2. In a large bowl whisk together flours, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in oats and raisins.
  3. Add canola oil, egg, milk, carrots, zucchini and banana; stir until blended.
  4. Fill each muffin cup to the top. Sprinkle with pumpkin seeds, if using. Bake 17-22 minutes.
3.2.2807

Morning Glory Muffins

 

 

 

 

 

 

 

 

 

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Filed Under: Baked, Muffins

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Comments

  1. Joyce says

    April 13, 2015 at 3:32 pm

    Now you’re talking! I’ve got to try these – I like anything with pumpkin seeds. Going to make mine with buttermilk. Thanks!

    Reply
  2. LYNN DUCHESNE says

    April 14, 2015 at 3:48 pm

    I enjoyed your muffins I baked this morning! I have made a lot of muffins in my day but these are delicious. I added ground Flaxseed. Since I have been retired I like to try new Recipes! Thanks! 🙂

    Reply
    • Lori says

      April 14, 2015 at 8:41 pm

      Thanks Lynn, so glad you liked them!

      Reply
  3. Joan Olson says

    May 11, 2015 at 8:04 pm

    I love your recipes. I look forward to the new ones weekly. Do you have a recipe for a tomato that you would like to share?

    Reply
    • Lori says

      May 11, 2015 at 8:24 pm

      Hi Joan, thanks so much for the kind words. I’m really glad that you’re enjoying my recipes as much as I love to sharing them! So, you need a recipe for just ONE tomato, or a recipe that uses tomatoes?

      Reply
  4. Tara says

    August 7, 2015 at 9:01 pm

    Would these freeze well? I would like to have some ready to go breakfasts for company next week. They sure look yummy.

    Reply
    • Lori says

      August 7, 2015 at 9:08 pm

      Yes, they freeze really well! I wrap them individually in foil, so I can just pull one out when I am in a rush.

      Reply
  5. Lindsay says

    September 15, 2015 at 1:55 am

    So DELISH!! I actually added some chia seeds, shredded coconut, diced apple and sunflower seeds to this recipe too because I love a little crunch and a surprise in every bite! My 3 year old takes them as part of his preschool lunch at a totally nut free school and loves them! Thanks so much!

    Reply
    • Lori says

      September 15, 2015 at 2:24 am

      Awesome Lindsay, really tasty suggestions!

      Reply
  6. Pat Price says

    January 24, 2016 at 10:55 pm

    I would like nutritional values on Healthy morning glory muffins. Thanks

    Reply
    • Lori says

      January 25, 2016 at 2:45 pm

      Sure thing, I’ve added it to the recipe.

      Reply
      • Danielle smith says

        March 2, 2016 at 5:03 pm

        Are the nutrition facts per one muffin?

        Reply
        • Lori says

          March 2, 2016 at 5:37 pm

          Yes, per muffin.

          Reply
  7. SANDRA R SPAGNUOLO says

    November 27, 2016 at 3:32 pm

    What is Flake Rolled Oats?

    Reply
    • Lori says

      November 27, 2016 at 6:03 pm

      Whole grain rolled oats, are what you use to make common ‘oatmeal’. They come in Large Flake, Quick and One Minute oats. This recipe calls for Large Flake Oats.

      Reply
      • Ashley says

        January 6, 2019 at 11:19 pm

        Do you think quick oats would work as well?

        Reply
  8. Sue Kos says

    May 10, 2017 at 2:50 pm

    I am not a huge muffin fan but these are amazing! There is just something about them. I recently made them with Almond flour instead of all purpose. WOW. I don’t know what the does to the calories, protein etc…but they are amazing. My husband is excited when he knows there is a muffin in his lunch 🙂

    Reply
    • Lori says

      May 10, 2017 at 2:52 pm

      That’s great Sue, thanks for coming back to tell us. I will have to give the almond flour a try!

      Reply
  9. Ann Marsh says

    November 5, 2018 at 6:33 pm

    I love these muffins!!I added some ground flax & chai seeds and substituted the raisins with dried cranberries . I always send baked goodies to my son in the Airforce, he is working very hard to eat as healthy as possible so I sent these to him and he LOVED them. It’s a perfect snack for him before his workouts. I also made another batch to keep for myself. 💜

    Reply
  10. Ashley S. says

    January 7, 2019 at 3:18 am

    These are delicious! Four out of my five kids couldn’t get enough and the other still liked them. I also made a few substitutions: crasins instead of raisins, coconut oil for canola, I added 1/2 c of unsweetened coconut, 1 tbsp ground flax, sunflower seeds instead of pumpkin, I added some crushed almonds and 1 tap of vanilla. I didn’t have zucchini but will add it next time. I will definitely make these again. Thank you!

    Reply
    • Lori says

      January 7, 2019 at 3:08 pm

      Hi Ashley, your additions sound amazing! Thanks for sharing!!

      Reply
  11. justyn says

    April 18, 2020 at 1:16 am

    hey there! what’s a good substitution if I dont have whole wheat flour?

    Reply
    • Lori says

      April 25, 2020 at 4:04 pm

      I use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup whole wheat flour.

      Reply

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