Morning Glory Muffins

Butter and Thyme
by Butter and Thyme
12 muffins
49 min

I love having a muffin for breakfast. They're quick, easy and delicious! The only downside is, they're usually loaded with sugar and not the healthiest choice. I've tried baking healthy muffins, but most recipes I've tried have poor texture and very little flavor.

This recipe is the best of both worlds-- they are a totally satisfying breakfast and are actually pretty healthy too! These muffins will keep for about 3 days at room temp or up to a week in the refrigerator, so it's a great recipe for meal prep. It's also very adaptable--these muffins can easily be made vegan by swapping in a non-dairy milk of your choice. Raisins or nuts can be omitted or swapped too.


Nutritional Information (per serving, 1 muffin): 213 calories, 13.1g total fat (1.2g saturated fat) 1mg cholesterol, 129mg sodium, 23g total carbohydrate (2g dietary fiber, 15.8g total sugars) 2.6g protein, 14mcg vitamin D (71%) 51mg calcium (4%) 138mg potassium (3%)

Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 16-18 Minutes Total time: 49 min
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  • 1 1/3 cups low-fat milk or unsweetened almond milk
  • 1.5 cups carrots, grated
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla
  • 3/4 cup + 2 tablespoons rolled oats, separated
  • 2 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/4 cup raisins
  • 2 cups whole-wheat flour

Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray and set aside.
In a large bowl, mix together the almond milk, grated carrot, sugar, oil, orange zest and vanilla.
Add ¾ cup oats, baking powder, cinnamon, nutmeg, salt, raisins and pecans. Stir to combine.
Add the flour and using a rubber spatula, mix until just combined (a few remaining traces of flour are ok-- don’t over mix)
Divide the batter evenly in the muffin tin-- they should be almost full. Sprinkle with the remaining 2 tablespoons oats. Bake until golden brown and a toothpick comes out with a few moist crumbs, about 16–18 minutes. Let cool about 5-10 minutes and remove muffins from the muffin tin. Serve warm or let cool completely on a cooling rack.
  • When sprinkling the muffin batter with oats, press down a little bit into the batter so they stick after baking.
  • These muffins will keep for about 3 days at room temp or up to a week in the refrigerator.