mini Morning Glory Muffins (my healthy-ish favourite muffin)

MORNINGS….  Love them or hate them. I tend to dislike them if I haven’t had my full 8 hours of sleep. I also don’t like being rushed in the morning and not getting enough sleep often makes me hit the snooze button.

I recently changed jobs from a Professional Chef working 2pm-12am and getting up at 10am everyday (Yah! 10am!) to Operations Manager of a Seafood Company which means I am up at 6:45am. Because of the huge change in my schedules I have made some changes  in order to keep myself set up.

I tend to prep my breakfast, lunch and snacks the night before. Most of the time it includes items that are packable and easy to transport to my job. (I am super lucky to have a full kitchen at my job to heat up or cook things) One of my favourite things to bring is MINI MUFFINS!!!img_1052

I know Mini Muffins… how cute. I like to make them mini because they are easier to portion out for my day and I can eat a couple and not feel crappy after.

The muffins I love the most are MORNING GLORY!!! I first tried them when I was a little girl. I just remember the muffin bursting with all sorts of tasty tidbits.

Morning Glory Muffins often contain (but are not limited to) carrot, apple, sunflower seeds, raisins, walnuts or almonds, coconut.  These muffins usually contain a f**k ton of sugar and white flour. I have been working through my recipes and changing up the standard ones to be less  refined sugar  and healthier flour alternatives.


When you mix your muffin batter you need to make sure you follow these rules to get the best texture and outcome. Trust me I use to bake muffins for a living! I’ve baked a few million in my 17 years of professional cooking/baking.

DRY Ingredients and WET ingredients  are kept separate until ready to mix.  This means flour, sugar, baking soda, spices, salt are in one bowl and the eggs, applesauce, oil, milk, carrots, apple are in another.










USE YOUR HAND TO MIX! I know I know… it feels gross and your hand gets messy but this is how we do it in the bakeries. Your hand is the best tool and it helps you feel the batter so you know its combined without over mixing.  Over mixing will give you dense tough muffins.

ADD MIX INS at the very end.

FILL THE MUFFIN TIN TO THE TOP this helps with the dome top  ( I like to use a #30 portion scoop)

COOL MUFFINS IN PAN for at least 10 minutes before removing

I have written out the recipe below to reflect dry ingredients and wet ingredients.  You will feel like a pro when your muffins come out looking like the bakery ones!!


MAKES APPROX. 36 Mini Muffins

Dry Ingredients

  • 2 Cups Whole Wheat Flour
  • 1 cup Coconut Palm Sugar
  • 1 tbsp. Brown Sugar
  • 2 tsp. Baking Soda
  • 2 tsp. Ground Saigon Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Kosher Salt

Wet Ingredients

  • 2 cups peeled, grated carrots ( about 4 small, 2 large carrots)
  • 1 large apple grated
  • 3 large eggs
  • 2/3 cup Unsweetened Apple Sauce
  • 2 tbsp. Canola Oil
  • 2 tsp. Vanilla Extract
  • 1/4 cup Milk (or Milk substitute, or orange juice)

Add Ins

  • 1/2 cup Shredded Unsweetened Coconut
  • 1/3 cup chopped walnuts (or any nut you prefer)
  • 1/3 cup Sunflower Seeds
  • 1/3 cup Pumpkin Seeds
  • 1/2 cup Dried Cranberries (Raisins work well too)


  • Preheat oven to 375F
  • Prepare mini muffin pan with paper liners or spray with non-stick spray like this one
  • In a large mixing bowl combine all the DRY INGREDIENTS. Stir well to combine
  • Grate Apple and Carrot, set aside
  • In another mixing bowl combine all the WET INGREDIENTS. Stir well to combine.
  • In another small bowl combine all the ADD ON ingredients
  • With your HAND add the grated apple and carrot and WET INGREDIENTS to the DRY INGREDIENT BOWL. Mix with your HAND until the batter shows no dry flour clumps and everything looks evenly combined.
  • Add the ADD ON ingredients to the muffin mix and just mix to combine.
  • With a #30 Portion Scoop, divide evenly into each muffin mold. Or use 2 tablespoons to do so.
  • Bake on middle rack in oven for 16 minutes or until a toothpick comes out dry from the middle of the muffin.
  • Cool in muffin pan for 10 minutes before removing. Cool completely before storing.

Helpful Note: These muffin freeze really well and store best in an airtight container in the fridge.

ENJOY your morning glory!!!

2 thoughts on “mini Morning Glory Muffins (my healthy-ish favourite muffin)

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