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morning glory veggie muffins served with coffee
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5 from 1 vote

Morning Glory Veggie Muffins

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.
Prep Time15 mins
Cook Time18 mins
Course: Breakfast, Brunch, Muffin
Cuisine: Breakfast
Keyword: apple carrot muffin, healthy muffins, morning glory muffin, veggie muffins
Servings: 15 muffins
Calories: 217kcal
Author: Jenna Braddock

Equipment

  • muffin pan
  • box grater
  • electric mixer
  • mixing bowl
  • ice cream scoop

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 155mg | Potassium: 225mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1581IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg