morning glory

Packed with flavor and good-for-you ingredients, these Morning Glory Muffins are a healthy and delicious way to start the day! Veggie-loaded and perfect for a snack or grab-and-go breakfast, these muffins have less sugar than other Morning Glory Muffin recipes, and instead use maple syrup or honey. They’re perfect for making ahead to make a busy day a little easier.

Healthy Morning Glory Breakfast Muffins

¼ cups white whole wheat flour (can sub with whole wheat

quick-cooking “instant” oats (see notes below for how to make your own)

baking soda

cinnamon

ginger

salt

eggs

applesauce

avocado oil

maple syrup

orange zest

orange juice

carrot

apple ((I used 1 medium Honeycrisp apple))

raisins

pecans (optional)

ground flax seed (optional)

Preheat oven to 400℉. Line a standard muffin tin with paper liners (This recipe makes 14 to 16 muffins so use a second muffin tin or make more after the first batch has cooked).

In a medium bowl, whisk the flour, oats, baking soda, cinnamon, ginger, and salt until well combined. Set aside.

In a large bowl, whisk eggs, applesauce, oil, maple syrup, orange zest, and orange juice until well combined.

Pour the dry ingredients into the bowl with the wet and stir until just combined. Do not over mix.

Using a large spoon or spatula, fold in the grated carrot, apple, raisins, pecans, and ground flax, is using.

Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.

Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 22 to 24 minutes. Cool muffins for 10 to 15 minutes then enjoy warm or at room temperature.

This moist and flavorful loaf is a delightful twist on a classic carrot cake, with the addition of juicy pineapple and warm spices. Each bite is a harmonious blend of sweetness, tanginess, and a hint of tropical goodnessWhether enjoyed with a cup of coffee or as an afternoon snack, this breakfast bread is a tasty way to start your day on a sweet note.

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

oil,

flour

organic sugar

baking powder

cardamom

cloves

quick oat

carrots, carrots

eggs,

butter, 1/2 stick, melted

chopped,

plain greek yogurt

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Tasty

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Slice the bread and serve with a smear of frosting.

https://vid.tasty.co/output/127062/landscape_480/1552410957

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Top 2 morning glory recipes from across the web

The most viewed morning glory recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Healthy Morning Glory Breakfast Muf...

Pineapple Carrot Cake Breakfast Bre...

The most viewed morning glory recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine