Morning Glory Muffins Recipe
Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy, wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!
How to Make the Best Morning Glory Muffins
Morning Glory Muffins are the ultimate wholesome breakfast treat that proves healthy eating doesn’t have to be boring. Packed with shredded carrots, fresh apples, crushed pineapple, toasted walnuts, and plump raisins, these muffins deliver a satisfying combination of textures and natural sweetness in every bite. The blend of whole wheat and buckwheat flours gives them a hearty, nutty flavor while keeping them wonderfully tender.
What makes these muffins truly special is their versatility and staying power. They’re perfect for meal prep—bake a batch on Sunday and enjoy grab-and-go breakfasts all week long. The natural moisture from the fruits and vegetables keeps them fresh for days, and they freeze beautifully for longer storage. Warm one up for a few seconds in the microwave and it tastes just as good as freshly baked.
The warm spices of cinnamon and ginger give these muffins a cozy, comforting flavor that pairs perfectly with your morning coffee or tea. Whether you’re looking for a nutritious start to your day or a wholesome snack to power through the afternoon, Morning Glory Muffins deliver delicious, feel-good energy that will keep you satisfied for hours.
Morning Glory Muffins
Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy, wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!
Ingredients
Dry Ingredients
Wet Ingredients
Mix-Ins
Instructions
Preparation
- Preheat the oven to 350°F. Oil (or butter) a 12-cup muffin tin. The recipe makes about 14-16 muffins. If using paper liners, oil them really well.
- Add raisins to a small bowl and pour hot water over to cover. You can also add a tea bag here for extra flavor—masala chai, rooibos, or Earl Grey all work nicely.
- Toast walnuts in the oven for 8-10 minutes.
Make the Batter
- In a large bowl, stir together the whole wheat pastry flour, buckwheat flour, baking soda, cinnamon, ginger, and salt.
- In a separate medium bowl, combine the wet ingredients: whisk the eggs, honey, brown sugar, and avocado oil until smooth.
- Grate the apple and toss with lemon juice. Add carrots, apple, pineapple, lemon zest, and vanilla to the wet mixture, mixing until combined.
- Drain the liquid off of the raisins and add them along with the wet mixture into the dry ingredients. Add the toasted walnuts and fold gently—do not overmix!
Bake
- Fill the muffin tins all the way to the top. A scoop makes the process neater.
- Bake for 25-30 minutes until the internal temperature reaches 205°F, or test by poking a toothpick in the center—it should come out clean. The muffins should spring back when touched.
- Cool muffins on a wire rack before serving.
Notes
- For best results, use tart apples like Granny Smith, Pippin, or Honeycrisp.
- Grate the apple just before mixing to prevent browning.
- You can substitute the pineapple with applesauce, banana puree, or pumpkin for a different flavor profile.
- These muffins freeze well—store in an airtight container for up to 3 months.
