Test Kitchen: Morning Glory Muffins

By Caroline Patrick, Graduate Nutrition Student

Carrots, coconut, and raisins—OH MY! Glorify your breakfast routine with these easy Morning Glory Muffins. They’ll ignite your day and fuel you through lunchtime.  I was beyond excited to give this carrot cake-esque recipe a go and boy was it worth the hype.

A gentle disclaimer: don’t expect this recipe to be as decadent and over-the-top sweet as the classic Morning Glory Muffin recipe that includes nearly two cups of sugar and quadruple the oil. This recipe was adapted from EatingWell Magazine and includes several alterations that made it healthier, and, in my humble opinion quite a delightful breakfast.

Packed with whole-wheat flour and oats, these muffins are rich in whole grains and energy. But carrots jump to the lead in sheer volume with a whopping two cups—take that Bugs Bunny! All these carrots lend sweetness, because 1/3 cup of honey just can’t do it all by itself. Raisins and coconut pieces chime in as well (so thoughtful!) while the allspice and cinnamon supply notes of sweetness without adding calories. With all these elements I didn’t miss the sugar. I pinky swear.

Applesauce worked in this recipe to replace most of the oil. However, it may have done it’s job too well because the baked muffins were slightly mushy and actually stuck to the muffin liners. That’s why I would recommend either adding more flour or using less applesauce to lower the proportion of wet ingredients. Having more dry ingredients should provide greater structure and make the texture more pleasant.

These muffins have a stamp of approval from Sargent Choice and Terriers alike.  So give them a go! If raisins or coconuts aren’t your bag of kale chips, try using another dried fruit of your liking. Make your morning muffin work for you, not against you.

Sargent Choice
Morning Glory Muffins
Recipe adapted from Eating Well

Yields 12 muffins

Ingredients:

1 cup whole wheat flour
½ cup rolled oats, + 2 tablespoons
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon allspice
2 eggs
1 cup unsweetened applesauce
1/3 cup honey
2 teaspoons vanilla
¼ cup melted coconut oil
2 cups grated carrots
½ cup unsweetened coconut, + 2 tablespoons
½ cup raisins

Directions:

1.  Preheat the oven to 350˚F.

2.  Spray 12-cup muffin pan with cooking spray or line with muffin liners.

3.  Stir together whole wheat flour, rolled oats, cinnamon, baking powder, salt and allspice in medium bowl.

4.  Whisk the eggs, unsweetened applesauce, honey and vanilla in a large bowl. Whisk in melted coconut oil.

5.  Gently stir in flour mixture until just moistened.

6.  Next fold in the grated carrots, unsweetened coconut and raisins.

7.  Divide the batter among the 12 muffin cups equally.

8.  Sprinkle with the remaining 2 tablespoons each of oats and coconut.

9.  Bake the muffins at 350˚F until a toothpick inserted in the center comes out with only moist crumbs attached, about 30 to 35 minutes.

 Nutrition Facts: