Make your mornings a lot simpler with a batch of these delicious hearty and healthy Morning Glory Muffins!
Mornings can be a stressful time for some families, even in the summer. The no school schedule, although very enjoyable, puts us all in a different morning schedule which can jeopardize the first {and most important} meal of the day.
Which is why I love making recipes that can be served any time and still be able to provide with fulfillment and nutrition. BONUS if we can eat on the go! After all, summers are to be enjoyed to the maximum.
Making scrambled eggs three times in the morning, just wouldn’t work very well. This muffin recipe is perfect because everyone can simply grab one at their own time and enjoy. The best part is, this recipe is packed with delicious fresh produce such as carrots, zucchini and banana!
Make no mistake, these muffins were not named “Morning Glory” by accident. These hearty and healthy muffins are so incredibly delicious, soft and moist! The type of muffin you won’t want to eat only one, but that’s okay because it’s packed with fruits, veggies, oats and raisins !
Check out this Gluten-Free Morning Glory Muffin recipe!
My first batch flew off the counter and we are now enjoying a delicious variation of my Chocolate Zucchini Bread, which is also packed with deliciousness. This Chocolate Chip Pumpkin Muffin is another great candidate for the summer-breakfast position.
My point is friends, give yourself a break from the ol’ frying pan and make a batch of this delicious morning glory muffin recipe. Now that you are covered for a couple days, sit back, relax and enjoy the warmer days!
Morning Glory Healthy Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup agave
- 1 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp nutmeg
- 3 large carrots (about 1 cup), shredded
- 1 whole banana, mashed
- 1 cup zucchini, shredded
- 2 large eggs
- 2/3 cup whole milk
- 1 cup raisins
- 6 tbsp olive oil
Instructions
- Pre-heat oven to 375F degrees. Prepare a muffin pan with lined muffin cups
- In a large bowl add the dry ingredients and whisk to combine.
- In a second bowl add the agave, carrots, zucchini, banana and oil. Mix to combine
- In a third small bowl whisk the milk and eggs
- Combine all the ingredients in a large bowl and mix until the batter is uniform. Add the raisins and fold.
- Using an ice cream scooper, fill the muffin cups to about 3/4 full.
- Bake for 24-26 mins. Insert a fork or toothpick to make sure it is cooked through. Remove from oven and let it cool
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved how healthy and delicious these muffins were. My 2year old had fun helping, thanks! –Meryl and Will
That’s terrific!! My kiddos love to help me bake too, it’s such a fun way to bond and create memories. Thanks for sharing this Meryl and Will 🙂
Hi there, I’m making these today and I have two questions for you. First, I don’t see the addition of the olive oil in the recipe instructions, should it be added with the agave? Second, would you say that you need about a cup of shredded carrots, same amount as the zucchini, or less?
Thanks! Looking forward to the turn out!
Hi Christine! I had made these changes to the recipe index but apparently did not save 🙁 but I just went back and made the necessary corrections. So, 3 carrots add up to about about 1 cup of shredded carrots and the oil is added with the agave. I hope you enjoy these as much as we did. Thanks!
Hi Silvia: I made your muffins today for the first time and they’re delicious. Since it’s just my husband and I at home, how would I store these fabulous muffins. I have them in a sealed container, however should they go in the fridge or left on the counter?
Hi Andrea! Thanks so much for your feedback, I am glad you and your husband are enjoying my recipe for Morning Glory Muffins. The best way to store them is as follows; 1. if you plan on eating before 3-4 days store the muffins in an air tight Tupperware with two layers of paper towels, one of the bottom and one on top to absorb extra moisture. 2. if you aren’t going to eat the muffins within 3-4 days, freeze them in the same manner, in an air tight container with paper towels. Let thaw at room temperature or rewarm in the microwave