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.
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…
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?
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!
- 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)
- Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or insert muffin cups.
- In a large bowl whisk together flours, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in oats and raisins.
- Add canola oil, egg, milk, carrots, zucchini and banana; stir until blended.
- Fill each muffin cup to the top. Sprinkle with pumpkin seeds, if using. Bake 17-22 minutes.
Hey, are you receiving new recipes (that don’t appear in the magazine) every Monday and Thursday? If not, Just click to SUBSCRIBE to receive them by email.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
Now you’re talking! I’ve got to try these – I like anything with pumpkin seeds. Going to make mine with buttermilk. Thanks!
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! 🙂
Thanks Lynn, so glad you liked them!
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?
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?
Would these freeze well? I would like to have some ready to go breakfasts for company next week. They sure look yummy.
Yes, they freeze really well! I wrap them individually in foil, so I can just pull one out when I am in a rush.
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!
Awesome Lindsay, really tasty suggestions!
I would like nutritional values on Healthy morning glory muffins. Thanks
Sure thing, I’ve added it to the recipe.
Are the nutrition facts per one muffin?
Yes, per muffin.
What is Flake Rolled Oats?
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.
Do you think quick oats would work as well?
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 🙂
That’s great Sue, thanks for coming back to tell us. I will have to give the almond flour a try!
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. 💜
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!
Hi Ashley, your additions sound amazing! Thanks for sharing!!