Morning Glory Veggie Muffins are the perfect way to kick off your morning. This slightly sweet, hearty and healthy muffins has everything you need and want in a great breakfast muffin recipe.
Muffins have gotten a bad rap as a breakfast food. I understand why; store bought options are often huge with lots of calories and not much nutrition to back them up. As a muffin lover, I want to change this.
If you've followed MHE over the years, you know that I have a pretty tasty archive of muffin recipes that quite frankly, I'm rather proud of. (Check out all my Healthy Muffin Recipes here.)
This Morning Glory Veggie Muffin is inspired by the one that used to be at Starbucks. I discovered it on a business trip and was smitten by all the goodness that was going on inside. (BTW, pairing it with their delish Sous Vide Eggs made for a great travel breakfast.) But they have since discontinued this magical muffin and that inspired me to make my own healthy muffin recipe version at home to share with you.
This one took a few tries to get it just the way I wanted. I enlisted many taste testers (thank you friends and family) to make sure this wasn't a one-sided experience. When I won Coach over, I knew I had hit the nail on the head.
Hidden in these Morning Glory Veggie Muffin bad boys are some deliciously, wholesome ingredients like walnuts, golden raisins, shredded carrots, and shredded apples. Uh! So, so yummy guys.
How to Eat Morning Glory Veggie Muffins for Breakfast
To make this into a complete breakfast to sustain your energy, try one of these pairings:
- 1 muffin + 1-2 hard boiled eggs
- 1 muffin + Greek yogurt
- 1 muffin + tofu scramble
- 1 muffin + protein shake of choice
- 1 muffin + piece of tempeh
- 1 muffin + 2 tbsp peanut butter
- 1 muffin + small smoothie
- 1 muffin + chia pudding
- My favorite piece of equipment for making muffins is a trigger ice cream scoop. It makes loading up the tin easy and mess-free. Plus, it makes all the muffins even in size.
- I used white whole wheat flour for this recipe. It's pretty easy to find at any grocery store and is not as heavy (meaning no hockey puck muffins here) of a flour.
- These freeze beautifully. Simply store in an airtight container (or this amazing Stasher bag works great). Microwave from frozen for about 15 seconds. Then cut in half and microwave again just until not frozen, about 20 seconds or so.
I really hope you will try this recipe for Morning Glory Veggie Muffins. They are a favorite around here and I hope they will be for you too.
Morning Glory Veggie Muffins
- muffin pan
- box grater
- electric mixer
- mixing bowl
- ice cream scoop
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup honey
- 1 large egg
- 2 cups white whole wheat flour
- 1 ½ tsp cinnamon
- ¼ cup ground flaxseed or flaxseed meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ¼ cups lowfat buttermilk Can substitute for ½ cup plain yogurt plus ½ cup milk
- 1 cup shredded, fresh carrots From about 1-2 carrots
- 1 cup shredded, fresh sweet apple From 1 large, or 2 small apples. Include the juice that comes out while grating.
- ¾ cup golden raisins
- ½ cup chopped pecans
- Preheat oven to 350 degrees. Prepare muffin tin by spraying with oil or use muffin papers. Set aside.
- Using an electric mixer, beat the butter for 1 minute in a large mixing bowl. Add the brown sugar and honey and continue mixing for about 2 minutes.
- Add the egg and mix to fully combine, about 1 minute.
- Add 1 cup of flour, cinnamon, the flaxseed, baking soda and baking powder. Mix on low just until combined, about 30 seconds.
- Add about half of the buttermilk and mix just until combined, about 30 seconds. Then, add the last 1 cup of flour and mix just until combined.
- Add the last half of the buttermilk and mix until combined.
- Dump in carrots, apples, raisins, and chopped pecans and fold into the batter until well distributed.
- Use an ice cream scoop with a trigger to evenly scoop batter into muffin tins or fill muffin cups about ¾ full. Bake for about 18 minutes, or until toothpick inserted into center of muffin comes out almost completely clean.
- Cool in pan for a few minutes then remove muffins and cool fully on a rack. Or enjoy warm, whatever you like!