dairy-free morning glory muffins are a delicious healthy school snack

Healthy Morning Glory Muffins {Gluten-Free Option}

Meredith 8:05 am

These healthy morning glory muffins are my preschooler’s favorite snack.  We bake a batch of these morning glory muffins at least weekly for his school lunch or a quick on-the-go snack.  Thankfully, these morning glory muffins are healthy: 100% whole grain, low in added sugar, and a delicious way to add extra fruits and vegetables to your day.

dairy-free healthy morning glory muffin recipe

Healthier Morning Glory Muffins

These morning glory muffins are not simply a frosting-free cupcake loaded with added sugar and refined flour.  Each little muffin contains almost a full serving of fruits and veggies.

The increased amount of carrots and apples in the recipe allows for a reduction in total added sugar while still creating a sweet and tasty muffin.  The result is an overloaded morning glory muffin that is super moist, dairy-free, and low in added sugar (just 4 grams or 1 teaspoon per muffin).

fruit and veggie packed morning glory muffins

Easy, healthy muffins to make with kids

My preschooler loves to cook with me.  His two favorite foods to make are these healthy morning glory muffins and protein-packed pancakes.  Though cooking with kids is often messy and time consuming, there are many benefits of cooking with children.

Involving kids in meal preparation not only increase the likelihood that they will eat (or at least try) the meal, it also provides an opportunity to talk with children about healthy ingredients.  For more information, check out this NY Times article on 5 reasons you should cook with kids.

Cooking with kids also happens to be the theme for this month’s Recipe Redux“What did you cook as a child? Or, what are you cooking with kids now? Share a healthy recipe you remember making as a child – or show us how you have fun in the kitchen with some special kids.”

Easy ways kids can help cook these muffins:

  • Gather ingredients from the pantry
  • Wash produce
  • Place muffin liners in muffin pan
  • Measure dry ingredients into mixing bowl
  • Pour pre-measured wet ingredients into mixing bowl
  • Crack the eggs (be on stand-by to remove shells)
  • Stir ingredients together
  • Scoop batter into prepared muffin liners

use an ice cream scoop to fill muffin pan

I use an ice cream scoop when filling the muffin pans with batter.  I find that this is an easy, mess-free way of creating uniform size muffins.

Healthy Morning Glory Muffin Recipe

5 from 9 votes
dairy-free overloaded morning glory muffin recipe
Healthy Morning Glory Muffins {with Gluten-Free Option}
Prep Time
10 mins
Cook Time
25 mins
Resting Time
10 mins
Total Time
35 mins
 

These healthy Morning Glory Muffins are a delicious way to sneak extra veggies and fruit into your day. 

Course: Breakfast, Muffins, Snack
Cuisine: American
Keyword: healthy kid snacks, healthy morning glory muffin recipe, healthy muffins, how to make healthy morning glory muffins
Servings: 16 muffins
Calories: 122 kcal
Ingredients
  • 4 large carrots * (grated, ~ 2 cups)
  • ½ cup raisins *
  • 1 large apple * (cored and grated, ~ 1 cup)
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • ½ cup avocado oil or canola oil **
  • ¼ cup maple syrup
  • ½ tablespoon pure vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole wheat flour (Gluten Free Option: use 1/3 cup coconut flour or 1 cup oat flour instead of whole wheat flour)
Instructions
  1. Preheat oven to 350 degrees F

  2. Line muffin pans with 16 paper muffin cups

  3. Measure grated carrots, grated apple, raisins, ground cinnamon, ground cloves, eggs, oil, maple syrup and vanilla extract into a medium size mixing bowl.  Stir until well combined

  4. Add whole wheat flour (or coconut flour or oat flour), baking powder, baking soda, and salt to the carrot mixture and stir until thoroughly combined

  5. Scoop 1/4 cup of muffin batter into prepared muffin cups.  An ice cream scoop makes it easy to create uniform size muffins

  6. Bake muffins in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean

  7. Let muffins cool before serving

Overloaded Morning Glory Muffin Gluten-Free Recipe

These Overloaded Morning Glory Muffins can also be made with coconut flour instead of whole wheat flour.   Coconut flour is naturally gluten-free and higher in fiber than regular whole wheat flour.

Overloaded gluten-free morning glory muffins with coconut flour
Overloaded gluten-free morning glory muffins made with coconut flour

Notes:

* Peel carrots and apple if not using organic as they consistently test positive for high amounts of pesticide residues.  Read more on pesticides and produce.

** I choose to purchase non-GMO canola oil because 94% of canola grown in the US is genetically engineered to be herbicide tolerant (i.e. it will keep growing when sprayed with chemicals such as glyphosate (Roundup®)). In Canada, 95% of canola is genetically engineered. Read more on genetically modified foods.

Pin recipe for later:

This healthy Morning Glory Muffin recipe is simple and delicious.

Check out these other delicious and healthy recipes my fellow Recipe Redux members either made as kids or are cooking up with their children…recipe-redux-linky-logo

This recipe was originally published on February 23, 2017.  The recipe has been updated with enhanced instructions including a simpler one-bowl preparation.  Refreshed photos were also added.

24 Comments

  1. Love how many fruits & veggies you packed into this!

  2. These sound delicious! thanks for sharing 🙂

  3. These look amazing, and what an adorable photo of your son! Thanks for sharing!

  4. These muffins sound delicious! Our mornings have been getting busier, so having something quick to just grab-and-go would be perfect. Especially a breakfast that contains all these veggies 😉 !

  5. I love such breakfast receipe. Grab and go types! I have all the ingredients and going to make them.on Sunday… CAN’T wait 🙂

    • Sonia – I hope the muffins turned out well and everyone loved them. We are on batch two for this week… they are my preschooler’s favorite “snacky” breakfast right now.

  6. I just made zucchini muffins to sneak some veggies in for breakfast. These look like a good option too. I’ll definitely be making these next

  7. Yay for these being gluten free, I think my kids would love these for breakfast!

  8. Nice! They look like they totally packed with carrots and apples! Great way to sneak in veges for my picky son!

  9. Sneaky! I did this same trick when my kids were little … they sometimes turned up their noses at vegetables, but never at muffins!!
    My son was a great muffin baker when he was 3-5 years old … we’d sing “Do you know the Muffin Man?” and mix up batter.

    • Noel – Yes, hidden veggies are definitely a necessity for my 3 yo. We love singing the “muffin mom” song while we bake together. Thanks for reading!

  10. I love how loaded these muffins are with carrots and apples. Do you know if you can freeze them?

    • Hi Jill – yes, these muffins can be frozen. However, I like to freeze the pre-scooped batter BEFORE baking. That way, we enjoy warm, freshly baked muffins whenever we want (just increase the baking time by ~ 5 minutes).

  11. Love these loaded muffins! I like to start day with these kinds of muffins, rich in veggies and fruit. I haven’t baked with coconut flour, I need too.

    • Thanks Swathi! Coconut flour provides a nice, nutty flavor to these muffins, though it can not be used in a 1 to 1 substitution for whole wheat flour.

  12. These muffins look sooo delicious!

  13. You can buy already grated carrots. Is is better if I grate my own? I would love to know more about your choice of oil. I can’t wait to make these gluten free.

    • The only reason I would choose grating carrots yourself over buying pre-grated carrots is because of flavor. I prefer the taste of freshly grated carrots (this is the same reason I will make carrot sticks from whole carrots instead of buying “baby” carrots). Oil choice… I like to use a predominantly unsaturated oil and prefer the neutral flavor that avocado (or an acceptable canola) oil provide. For more information on dietary fats, check out this post: https://feedthemwisely.com/dietary-fat-experts-think Thanks for reading Judi!

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