Healthy Morning Glory Muffins

This recipe is a healthy version of a Morning Glory Recipe that I saw in one of my Gooseberry Cookbooks, adapted to fit my preferences and to what ingredients I had on hand in the kitchen.  These muffins are very moist, with just the right amount of sweetness, so yummy you would never know that they are healthy too.


I love the simplicity of muffins, delicious alone, they really don’t need a  fancy frosting like cakes and cupcakes.  Of course that doesn’t mean you can’t whip up a little something sweet to go on top every now and again.

They are great for a quick on the go breakfast or snack …they freeze well, pack well and are great for school lunches, road trips and picnics.


I like how creative you can be with a muffin recipe.  There are so many ingredients you can add into the batter to make it your own; fruits like apples, blueberries, bananas and cranberries …nuts like walnuts or pecans and even some vegetables like grated carrots as in these yummy muffins.


Although these muffins are already scrumptious, I could not resist whipping up some cream cheese icing to go on top of some of them  …just a little …I just could not help myself.  😉

I hope the crowd at Fiesta Friday will agree that these little muffins are a great addition to this week’s party.  And now, it is time to get the party started …come on over to Angie’s, The Novice Gardener and join the fun!  🙂


Healthy Morning Glory Muffins



  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 1/2 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 2 tablespoons olive, coconut, or canola oil
  • 1 egg
  • 2 egg whites
  • 1 cups shredded carrots
  • 2 small apples shredded
  • 1/3 cup unsweetened almond milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup shredded coconut


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
  2. In a medium bowl sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
  3. Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, apples and applesauce. Mix in flour mixture until just combined. Fold in the coconut flakes.
  4. Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary. Cool completely on a wire rack.

Cream Cheese Frosting

If you want to make frosting for these, mix 4 oz of whipped or low-fat cream cheese, 1/4 cup of powdered sugar, a teaspoon of vanilla, and a teaspoon of milk together. Spread over the top of the muffins.
 Happy Baking!


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