MORNING GLORY MUFFINS
12 People
226 Cals
MORNING GLORY MUFFINS
12 People
226 Cals
About the recipe
I live by the philosophy… keep it simple, keep it fresh, and make it yourself — and these Morning Glory muffins are exactly that.Soft, naturally sweet and full of real ingredients, they’re the kind of bake that feels as good as it tastes. Grated carrot, apple and banana bring natural sweetness and moisture, while wholesome spelt and oat flour create a light, nourishing crumb. There’s no need for anything complicated — just simple pantry ingredients coming together in the most delicious way.Perfect for busy mornings, afternoon snacks or something wholesome to enjoy with a cup of tea, these muffins are packed with fibre and goodness to support sustained energy throughout the day. They’re also incredibly versatile — enjoy them as they are, top with a crunchy oat and seed crumble, or finish with thin slices of apple or pear for a beautiful, naturally sweet topping.They keep well for days (and actually get better), making them ideal for meal prep or a grab-and-go breakfast.Light. Nourishing. Purely delicious.This is the kind of recipe you’ll make once… and then on repeat.
Nutrition Per Serving
226
Calories
8g
Fat
1g
Saturates
7g
Sugars
132mg
Salt
6g
Protein
30g
Carbs
7g
Fibre
Ingredients
WET INGREDIENTS
- 200 g carrot grated
- 200 g apple or pear grated or finely chopped
- 1 large ripe banana mashed
- ¼ cup light olive oil or macadamia oil
- ¼ cup coconut sugar or raw honey
- 3 large organic or free-range eggs
- 120 ml orange juice or natural yoghurt
- 2 tsp vanilla extract
DRY INGREDIENTS
- 200 g wholemeal spelt flour or gluten-free flour
- 100 g oat flour or extra gluten-free flour
- 90 g sultanas
- ½ cup walnuts chopped (optional)
- 1 tsp ground cinnamon
- Pinch sea salt
- 2 tsp baking powder
- ¼ tsp baking soda bicarb soda
OPTIONAL CRUMLE TOPPING (or top with thinly sliced apple or pear before baking) See notes
Method
- Preheat oven to 180°C.
- Line a 12-hole muffin tray.
- In a large bowl, combine carrot, apple or pear, banana, oil, sugar or honey, eggs, vanilla and orange juice or yoghurt.
- Mix well.
- Add sultanas, walnuts (if using), cinnamon, flour, salt, baking powder and baking soda.
- Mix gently until just combined.
- Divide mixture evenly between the 12 muffin holes. You can also bake the batter into a large loaf or cake tin..it's spectaculr.
- Top with combine crumble mixture if using or sliced fruit or leave it plain.
- Bake for 25 minutes or until golden and a skewer comes out clean.
- Cool slightly… then devour.
- Lovely served with Greek yoghurt and a little honey.
NOTES + INSPIRATION
Keeps beautifully for 3–4 days in an airtight container in the fridge— they actually become even more tender over time. Freezer-friendly, so you can always have something wholesome on hand. GLUTEN FREE VARIATION:
You can make these with 100% almond flour. I’d use 300 g (about 3 cups) fine almond flour/almond meal and reduce the orange juice or yoghurt slightly to around 80–100 ml, as almond flour holds moisture differently. The muffins will be beautifully soft, moist and naturally gluten-free. To finish:
Serve these muffins plain or top with a simple oat and seed crumble for added crunch, or keep it minimal and layer thin slices of apple or pear over the top before baking. To make the oat crumble combine 60g rolled oats, 2 tablespoons pumpkin seeds, a pinch of cinnamon, 1 teaspoon honey and 1 tablespoon butter..sprinkle over the muffins before baking.
Keeps beautifully for 3–4 days in an airtight container in the fridge— they actually become even more tender over time. Freezer-friendly, so you can always have something wholesome on hand. GLUTEN FREE VARIATION:
You can make these with 100% almond flour. I’d use 300 g (about 3 cups) fine almond flour/almond meal and reduce the orange juice or yoghurt slightly to around 80–100 ml, as almond flour holds moisture differently. The muffins will be beautifully soft, moist and naturally gluten-free. To finish:
Serve these muffins plain or top with a simple oat and seed crumble for added crunch, or keep it minimal and layer thin slices of apple or pear over the top before baking. To make the oat crumble combine 60g rolled oats, 2 tablespoons pumpkin seeds, a pinch of cinnamon, 1 teaspoon honey and 1 tablespoon butter..sprinkle over the muffins before baking.
