Healthy Morning Glory Muffins (High Fiber)

A close-up of a spiced muffin with an oat topping, sitting on a cooling rack with other similar muffins in the background. Two cinnamon sticks are placed beside the muffin.

5 from 5 votes

Healthy Morning Glory Muffins (High Fiber)

Healthy morning glory muffins made with oats, carrot, apple, and maple syrup. Moist, whole grain naturally sweetened, and perfect for breakfast.

Prep Time15

Cook Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 231kcal

Author: Agnieszka

Equipment

1 12-muffin tin

Ingredients

1 cup whole wheat flour regular or golden
1 cup rolled oats
¼ cup ground flaxseed
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon kosher salt
2 large eggs
⅔ cup maple syrup
½ cup orange juice from a carton or freshly squeezeed
¼ cup avocado oil or other neutral oil
1 teaspoon vanilla

Mix ins

1 ½ cup grated carrot about 2 medium carrots
1 cup grated apple you can leave the skin on, see notes
¼ cup raisins
¼ cup chopped pecans or walnuts
¼ cup unsweetened shredded coconut

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 12-muffin tin with muffin liners.
Grate the apple and squeeze the juice out using a clean kitchen towel or paper towels. You don't need to get all the juice out - just give it one good squeeze.
In a medium bowl whisk together all dry ingredients: whole wheat flour, rolled oats, ground flaxseed, baking soda, baking powder, ground ginger, cinnamon and salt.
Add all the mix ins to the flour mixture: grated apple (without juice), grated carrot, shredded coconut, nuts and raisins. Mix together.
Mix all wet ingredients in a separate bowl: orange juice, egg, maple syrup, oil and vanilla.
Pour wet ingredients into the bowl with dry ingredients (and mix ins) and stir until just combined.
Transfer the batter to the prepared muffin tin using a cookie scoop to make 12 muffins.
Bake for 30 mins in the preheated oven or until a toothpick inserted in the middle comes out clean. Don't overbake!
Cool in the pan for 10 minutes, then transfer muffins to a rack to cool completely.

Video

Notes

I used 100% whole wheat flour but if you prefer a lighter color muffin, use white whole wheat flour (some brands call it golden whole wheat flour).

There are a lot of dry ingredients and mix ins in the batter. If it looks too thick, thin it out with 1-3 tablespoons of orange juice or milk of choice. Just stir it in at the end.

Make sure your whole wheat flour, ground flaxseed and baking powder are fresh. These items will affect the flavor and texture of the muffins if not fresh (by fresh I mean not expired and without a strange rancid smell).

You can play with the mix ins - swap out pecans for walnuts, raisins for chopped dates, grated apple for more carrot and so on. If you don't like something (raisins, coconut), just leave it out.

Nutrition