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5 from 3 votes

Healthy Morning Glory Muffins

Our healthy remake of these classic cafe Morning Glory Muffins is bursting with flavor! Not to mention 100% whole grains and a cornucopia of fruits and vegetables.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: dairy free, healthy, muffins, vegetarian, whole wheat
Servings: 17 muffins
Calories: 234kcal


  • 2 cup flour, whole wheat
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon salt
  • 2 cup grated carrot
  • 1 cup, grated apple
  • 1/2 cup coconut flakes
  • 1/2 cup walnuts, chopped
  • 1/3 cup sunflower seeds
  • 3 large egg
  • 2 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 1/2 cup raisins, seedless


  • Preheat oven to 375.
  • In a large mixing bowl, combine all dry ingredients.
  • Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.
  • Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)
  • Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.
  • Fold in the raisins.
  • Portion the batter into a muffin pan (we like silicone). Fill each cup right to the top with batter. (You'll have enough batter for 17 muffins)
  • Bake for 20 minutes, until the tops are firm to the touch.
  • Store leftovers at room temperature for one day, then refrigerate for up to five days, or freeze for up to three months.


Calories: 234kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Sodium: 207mg | Fiber: 3g | Sugar: 13g