These Not Just Morning Glory muffins are glorious not just at breakfast, but also at recess, at afternoon tea, on the way to sports practice… you name it!
They score high on the “more please” scale thanks to their moist, fluffy texture, and perfectly sweet, fruity taste.
I feel good about serving – and eating – these muffins because they provide a balanced mix of fiber-rich slow carbs thanks to the whole grain flour and oats, along with satisfying unsaturated fats and a bit of protein. Unlike many muffins, this recipe uses very little added sugar, relying instead on the sweetness of bananas, apples, and carrots.
Sugar smart tip: Fruits and veggies contain intact sugars which don’t hammer your body as hard as “free” sugars, and provide fiber, vitamins and minerals. We should be mindful of all types of “free” sugar, both liquid and solid, even natural ones like brown sugar, agave, honey and maple syrup.
Muffins can be a useful part of a busy life toolkit, but I recommend proceeding with caution as you shop or bake, if nutrition is a priority. Many muffins, even those advertised as “healthy” are loaded with sugars and refined grains (e.g. white flour), with minimal nutritional upside. I like to call them naked cupcakes!
These Not Just Morning Glory Muffin are one of the few muffins that I’ve found that are tasty enough to get the whole family pumped, but healthy enough for me to feel good about serving regularly.
- 1 1/2 Tbsp Ground Flax
- 2 bananas (ripe)
- 1 medium apple
- 1/3 cup brown sugar
- 2 carrots (medium) => 1 packed cup when grated
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup milk (we use unsweetened soy, but almond works too)
- 2/3 cup oats (rolled or quick)
- 1 1/2 cup whole wheat flour
Optional boosts: I love throwing in walnuts or pecans, but usually omit them to keep these muffins school-safe. Seeds (flax, hemp, chia) can also provide a great boost.
- Preheat oven to 375 degrees F (190 C).
- Prepare muffin tin with liners or lightly grease them.
- Prepare flax eggs in a large bowl as directed here (it’s easy – just ground flax plus water)
- Finely grate apple (1) and carrot (2).
- Blitz the oats in a blender (optional, for smoother texture)
Mix & Bake:
- Add banana to flax egg and mash well. Add olive oil and mix well.
- Add brown sugar, baking soda, salt, cinnamon, and mix well. Add soy or almond milk and mix again.
- Add grated carrot and apple. Stir well.
- Add whole wheat flour, and oats (intact or blended for smoothness). Stir well, taking care not to over-mix.
- Divide evenly among 12 muffin tins, filling them all the way up to the top.
- Add optional toppings (walnuts, pecans, shredded coconut)
- Bake for 30-35 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in the pan for 15 minutes. Remove from pan to let cool completely before serving.
Once cooled, these muffins are ready to shine. I like to keep a few on the counter in a covered container (they will be gone while still fresh!) and put the rest in the freezer.
Nutritional data should be viewed as rough estimates only. % Daily Values vary with age, weight, and other factors.
- Recipe adapted from Minimalist Baker. You can’t go wrong with her simple recipes!
- Huge thanks to our super nanny for teaming up to tweak and deliver these deliciously healthy nuggets.