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Muffins split in half
Read Time 10 min

Morning Glory Muffins

Thanks to added applesauce these Morning Glory Muffins are butter-free. Better yet, it’s packed with nutrients from fruits, nuts and even a veggie! Flaxseed, whole wheat flour and dried fruit give it extra fiber and will help keep you feeling happy and satisfied throughout the day. Make an extra batch and freeze them to have a nutritious breakfast ready to go! Recipe yields approximately one dozen muffins.

2 cups whole-wheat flour

1 cup brown sugar

2 tsp baking soda

2 cups grated carrots (you can purchase pre-grated carrots at most grocery stores)

1 ripe banana, “mashed”

¾ cup applesauce

½ cup shredded coconut, unsweetened

1 cup chopped walnuts (you can purchase pre-chopped walnuts at most grocery stores)

½ cup oats

1 cup raisins or dried cranberries (apricots or chopped dates work too!)

3 eggs

2 Tbsp flaxseed meal

2 tsp vanilla extract

2 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

  1. Pre-heat oven to 375 deg. Spray a muffin pan with your favorite nonstick.
  2. In a large bowl, combine flour, brown sugar, oats, baking soda, cinnamon, ginger, nutmeg, and flaxseed meal.

  3. In another bowl, combine grated carrots, mashed banana, applesauce, and vanilla extract and mix together. Add in 3 eggs, one at a time, whisking thoroughly each time.

  4. Pour wet ingredients into dry flour mixture and mix. Fold in chopped walnuts, unsweetened coconut, and raisins or other dried fruit.

  5. Distribute batter into muffin tins ¾ the way full. Bake 23-25 minutes, or until a toothpick is inserted and comes out clean.

  6. Store in the refrigerator or freezer. Thaw 30 minutes before consumption. Enjoy!

Recipes from Tiffany Kent, Follow her on Instagram at @Tiff_Kent.

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