A quick and easy breakfast option for busy bodies or just to have as a snack in between meals. This morning glory muffin is packed full of nutrients in the form of carrots, bananas, coconut, walnuts and apples!
I’ve been tired of chia puddings and oatmeal for breakfast lately so I decided to make muffins for breakfast instead. A perfect muffin for me is packed full of flavour, add-ins and stays moist on the inside.
What’s inside?
This morning glory muffin does just that because the shredded fruits and veggies in it help retain moisture in the muffin and its naturally sweetened with maple syrup and bananas. This is great for morning muffins because you don’t want to spike your sugar levels super high from eating sugary muffins for breakfast.
What do you like to have in your muffins?
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mashed banana
- 1/2 cup maple syrup
- 3 large eggs
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 cup shredded apples
- 1 cup shredded carrots
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped walnuts
- Preheat oven to 350F
- In a large bowl, sift the whole wheat flour, baking powder, cinnamon, and salt together.
- In a separate bowl, whisk the mashed banana, maple syrup, eggs, vanilla extract and coconut oil together until a smooth mixture forms. Stir in the shredded apples, carrots and coconut.
- Add the liquid batter to the flour mixture 1/3 at a time until a batter forms. Fold in the chopped walnuts.
- Fill lined muffin tins 3/4 full and bake at 350F for 20-25 minutes or until golden brown and a toothpick comes out clean when inserted into the middle.
Love carrots in muffins? Try my Carrot cake muffins recipe!
These look so yummy! Morning glory is such an underrated flavor. How can you resist the combination of fruits, carrots, and nuts in bready carby glory?