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High Fiber Morning Glory Muffins for Sustained Energy

Close-up of three golden-brown High fiber morning glory muffins cooling on a wire rack, topped with nuts and shredded carrots.

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Make these nutrient-dense morning glory muffins packed with carrots, apples, nuts, and seeds. They are perfect for healthy meal prep and provide sustained energy for busy schedules.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped apple
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup raisins
  • 2 tablespoons flax seeds
  • 1 tablespoon chia seeds

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and cinnamon. Add the salt and brown sugar, mixing until combined.
  3. In a separate bowl, whisk the vegetable oil and eggs until smooth. Stir in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
  5. Fold in the grated carrots, chopped apple, nuts, coconut, raisins, flax seeds, and chia seeds.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 teaspoon of ground nutmeg to the dry ingredients.
  • These muffins freeze well; wrap them individually before placing them in a freezer bag.
  • If you prefer a lower sugar option, reduce the brown sugar to 3/4 cup.

Nutrition

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