Full of carrots, apple, nuts and all the healthy stuff, this muffin is a really great way to start the day. Both my picky eaters love these muffins warmed up with a little bit of butter. And I feel like super mom for those 2 minutes they’re eating (things change real quick when I realize we’re late for school).
Sign up for our FREE 7 Day Simple Meal Plan!
Easy prep + Clean Up
I love that this recipe uses only one bowl and one spoon (I prefer wooden)! Grab a 12 cup muffin pan and lightly grease with non-stick spray.
Ingredients for Morning Glory Muffins
Almonds or Pecans – You can use any nut you have on hand. Rachel prefers almonds and Amy prefers Pecans (because pecans are better, obviously Amy is writing this).
Carrots – I love the texture and slight flavor the shredded carrots add to this recipe. Kind of like carrot cake, they become soft and moist and somehow sweet when baked.
Apple – It only takes one apple to add that fruity sweetness. I prefer to use Granny Smith so they don’t get mushy.
Flour – Since I am gluten intolerant, I have to bake everything with gluten free flour. (Yes, I’m a little sad every day.) Thankfully, King Arthur Flour makes my absolute favorite blend of GF flour (you can read about WHY it’s my favorite here), and predictably it works great in this recipe!
Cinnamon & Ginger – These spices add the perfect touch of flavor and bring out the delicious flavors of the carrots and apple.
Applesauce – I love it when you can sweeten a recipe using natural ingredients. We always use applesauce with no sugar added to keep things healthy. One cup of applesauce adds flavor, moisture and sweetness. Perfect!
Let’s make these muffins super quick
FIRST, spray your 12 cup muffin pan with non-stick spray and set aside. Turn up the heat on the oven to 425°F.
Grab that big bowl and combine flour, baking soda, spices and sugar (if using granulated sugar). Give it a nice STIR until well combined.
NEXT, in a food processor, places peeled carrots, apple and nuts and process until finely chopped. Add to flour mixture and stir.
MAKE A WELL in the center of the dry ingredients. Add wet ingredients—almond milk, oil, applesauce and eggs.
GENTLY COMBINE wet and dry ingredients, being careful not to over mix. Muffins that get mixed too much get tough and dry.
FILL muffin tins almost to the top. I like to use this scoop to keep my muffins even and make for quick and neat scooping. No more wiping down the middle parts of the muffin pan. Fill each cup to almost full.
TOP off muffins with chopped nuts, cranberries or whatever you have left over. I chopped some dried cranberries and coated them in sugar to make them pretty.
How to store these Morning Glory muffins
Storing muffins can always be a challenge because of their shape. I’ve found that the best way to store these muffins is on a plate wrapped in foil so they breathe a little bit and don’t get sticky. They’ll last on the counter at room temperature for up to 3 days and in the refrigerator for up to a week.
Love this healthy morning glory muffin recipe? Try these other amazing low sugar muffin recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Healthy Morning Glory Muffins
- 1 1/2 C carrots about 4 medium carrots
- 1 apple peeled and chopped fine
- 1/3 C almonds or any nut – chopped fine
- 1/2 C dried cranberries or raisins
- 2 1/4 C whole wheat flour or GF flour blend
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1/2 t ginger
- 1/2 – 1 C coconut sugar or maple syrup* or granulated white sugar
- 1 C apple sauce
- 1 C almond milk any milk will work
- 1/2 C oil
- 2 eggs room temperature
- Preheat oven to 425°F. Grease muffin tin and set aside.
- In a large bowl combine flour, sugar (if using granulated) baking soda, salt, cinnamon, and ginger.
- Using a food processor finely chop nuts, apple, and carrots. They can all go in together for a quick chop.
- Mix chopped carrots mixture and cranberries with flour mixture.
- Make a well in the mix and add sugar, apple sauce, milk, oil, and eggs (and maple syrup if using).
- Gently combine making sure not to over mix.
- Using a large cookie scoop, scoop into muffin tin and fill just below the rim.
- Bake 5 minutes at 425°F. Reduce temp to 350°F and bake for another 12-15 minutes until tops bounce back when lightly touched.
- Muffins are best right out of the oven (with butter mmm), but will keep 2 days at room temp or up to one week in the refrigerator.