Make your morning glorious with a batch of these hearty, whole grain muffins!
A lot of my friends and family are on health kicks right now, keeping me hot on the hunt for healthy, satisfying recipes that are easy to make and freezer friendly. These whole wheat morning glory muffins have quickly become a favorite.
Have you ever had a morning glory muffin before? They’re an old school bakery favorite, and have been one of my favorites since I was a kid. They’re so moist and tender and sweet. Add a cup of coffee and oh mah gosh. HEAVEN.
Another bonus? These muffins are tailor-made to use up all those odds and ends you have hiding in the fridge. They’re loaded with:
Taste wise, they’re a cross between a cinnamon apple muffin and carrot cake. ← Best of both worlds!!!
Let’s talk ingredient substitutions!
These muffins are delightfully adaptable. Don’t like coconut oil? Try using canola oil, or a very mild olive oil. Not a fan of walnuts? Use almonds or pecans instead. No brown sugar in the pantry? Granulated sugar or coconut sugar will work! Hate raisins? Toss in dried cherries or cranberries for a tasty swap.
P.S. Unless you have a serious aversion to carrot/apple peels, there’s no need to take that extra step. These muffins are wonderfully rustic like that.
These hearty and homemade muffins are just the thing to fill you up when you need a quick breakfast or afternoon snack. Better than any muffin you’ll grab from the bakery… and way cheaper, too. You can thank me later
Serving a crowd? How about some morning glory MINI muffins. Teeny-tiny, mega tasty, and so stinkin’ cute.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Rating: 51
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: one dozen muffins or two dozen mini muffins
Serving Size: 1 muffin or 2-3 mini muffins
Simple, sweet, and supremely moist - these morning glory muffins are perfect for breakfast, a snack, or dessert.
Ingredients
Instructions
Notes
If you make these into mini muffins, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.
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