This Healthy Morning Glory Muffins recipe (Sugar-Free) is sugar- and butter-free and filled with healthy ingredients like whole wheat flour, wheat germ, apples, carrots, raisins, toasted pecans, sunflower seeds, and unsweetened shredded coconut.
It's perfect for on-the-go breakfast!
How to Make Healthy Morning Glory Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Whisk together the sifted whole wheat flour, monk fruit, baking soda, cinnamon, ginger, and orange zest in a large bowl.
In a separate bowl, beat the eggs, salt, oil, orange juice, and vanilla extract together. Add the raisins, carrots, apple, coconut, pecans, sunflower seeds, and wheat germ to the flour mixture.
Fold everything together until combined and no pockets of flour remain; don't overmix. Spoon the batter into the prepared muffin pan, filling them to the top. They will be full.
Bake the healthy Morning Glory Muffins for about 25 minutes, until domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the healthy Morning Glory Muffins from the oven and let them cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely.
Cover and store at room temperature for up to 3 days. Enjoy our Healthy Morning Glory Muffins (Sugar-Free)!
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📖 Recipe
Healthy Morning Glory Muffins (Sugar-Free)
Ingredients
- 250 g (2 cups) white whole wheat flour or whole wheat flour, spooned and leveled and sifted
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- 242 g (1 ½ cups) Allulose Sweetener
- ¼ teaspoon kosher salt
- 3 large eggs , room temperature
- ¾ cup avocado oil , grape oil, or expeller-pressed sunflower oil
- ¼ cup fresh orange juice
- 1 tablespoon vanilla extract
- 2 cups carrots , peeled and shredded (about 4 large carrots)
- 1 large Granny Smith apple , peeled, cored, and shredded
- 40 g (½ cup) shredded coconut, unsweetened
- 36 g (⅓ cup) toasted pecans or walnuts, chopped
- 33 g (⅓ cup) raw sunflower seeds, unsalted
- 33 g (⅓ cup) wheat germ or flaxseed meal
- ⅔ cup raisins
- 1 tablespoon orange zest or lemon zest
Instructions
- Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray or use cupcake liners. In a large bowl, whisk together the sifted whole wheat flour, monk fruit, baking soda, cinnamon, ginger, and orange zest.
- In a separate bowl, beat together the eggs, salt, oil, orange juice, and vanilla extract. Add to the flour mixture, along with the raisins, carrots, apple, coconut, pecans, sunflower seeds, and wheat germ. Fold everything together just until combined and no pockets of flour remain, don't overmix.
- Spoon the batter into the prepared muffin pan, filling them all the way to the top. They will be very full. Bake the Sugar-Free Morning Glory Muffins for about 25 minutes, until domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
- Remove the healthy Morning Glory Muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for up to 3 days. Enjoy our Morning Glory Muffins!
Notes
- To store: The cooled Healthy Morning Glory Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
