Start your day on a nutritious note with our Healthy Morning Glory Muffins! Bursting with wholesome ingredients like grated carrots, oats, banana, zucchini and plump raisins, these muffins are a flavor-packed way to kickstart your morning.
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Sweetened naturally with a touch of honey and packed with fiber from the oats, each bite offers a perfect balance of sweetness and texture. Not only are they delicious, but they’re also brimming with vitamins and antioxidants to fuel your body and keep you energized throughout the day.
Enjoy them fresh out of the oven with a smear of almond butter or pair them with your favorite morning coffee for a truly satisfying breakfast experience. These Healthy Morning Glory Muffins are the perfect guilt-free treat to brighten your morning routine!
Ingredients To Make Morning Glory Healthy Muffins
- Flour – These muffins are made with regular all purpose flour.
- Rolled oats – Rolled oats add texture and fiber to these muffins. Look for old fashioned rolled oats, not steel cut.
- Honey – to sweeten up these muffins but you could also use maple syrup on a 1-1 basis.
- Sea salt – Sea salt enhances the flavors of the muffin but regular table salt is fine too.
- Baking powder/baking soda – These help the muffins rise so they are light and fluffy.
- Nutmeg – A pinch of nutmeg adds some spice to the muffins.
- Zucchini – Shredded zucchini adds more goodness. No need to peel either unless you prefer to.
- Carrots – Add shredded or grated carrots, no need to peel unless you prefer to.
- Banana – Use a ripe banana, mashed, to add natural sweetness.
- Eggs – Any type of eggs will help bind the muffins. These muffins were made with large eggs.
- Milk – Any kind of milk will work to make these muffins though this recipe was made with whole milk.
- Raisins – Raisins add flavor, texture and also add a natural sweetness. If you’d rather not add them you can leave them out.
- Olive oil – Olive oil adds moisture to the muffins though any type of mild flavored oil will work.
How To Make Morning Glory Muffins With Zucchini
- Step 1: Pre-heat the oven and line your muffin pan with muffin liners.
- Step 2: Add the dry ingredients to a large bowl and whisk to combine.
- Step 3: In a separate bowl, combine the the agave, carrots, zucchini, banana and oil.
- Step 4: Whisk the milk and eggs in a third small bowl.
- Step 5: Bring all the ingredients together in a large bowl and mix until you have a uniform batter and then stir in the raisins.
- Step 6: Use an ice cream scoop and fill each muffin cup about 3/4 full.
- Step 7: Bake until a toothpick inserted into the center of a muffin comes out clean.
Tips and Variations For Zucchini Morning Glory Muffins
Add some cranberries. Instead of raisins use cranberries for a sweet and tart flavor. You can use frozen or dried.
Swap the nutmeg. Try using cinnamon, cardamon or allspice instead of nutmeg.
Throw in an apple. A finely diced or grated apple will add more natural sweetness.
Stir in some nuts. Chopped pecans or walnuts will add texture and taste to the muffins. For a nut-free muffin add pumpkin or sunflower seeds instead.
FAQs
One story behind the name of these muffins is that the recipe was created by a chef named Pam McInstry who owned a restaurant called Morning Glory.
These muffins can definitely be part of a healthy diet. Loaded with fruits and veggies they are a good way to fuel up in the morning.
You can not swap whole wheat with all purpose on a 1-1 basis as the muffins will not have the right texture.
There is no need to peel the vegetables before grating them.
No, the muffins need the moisture from the oil so don’t leave it out.
Yes, if you’d like to swap the milk for a non-dairy milk this will work. Any type of non-dairy milk is fine.
Make ahead and storage
Make ahead: Muffins are the ultimate make ahead food. These muffins will keep in an airtight container on the kitchen counter for 3-4 days.
Storage: If it is particularly hot and humid in your kitchen, the muffins will keep better in the fridge. You can also freeze the muffins for up to 3 months. Flash freeze on a cookie sheet and then transfer to a storage container or plastic freezer bag. Flash freezing will help prevent the muffins from sticking together as they freeze.
More Breakfast Goodies To Choose From
- Chocolate Zucchini Bread
- Chocolate Chip Pumpkin Muffin
- Cranberry Orange Muffins
- Gluten Free Lemon Poppyseed Muffin
Morning Glory Healthy Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup honey
- 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 honey, 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 cool.
Nutrition
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