These Morning Glory Muffins take inspiration from the popular 1980s recipe, updated with oat flour for a wholesome twist. Oat flour is a pantry staple for many, making this recipe more accessible, while olive oil and applesauce help lighten the fat content without sacrificing moisture. Sweetened naturally with carrots, pineapple, and reduced-sugar dried cranberries, these muffins require very little added sugar, offering a balance of nutrition and flavor.
Have fun customizing the recipe with any combination of flours you have on hand or swap in your favorite dried fruits and nuts. With their warm cinnamon notes and satisfying texture, these muffins are perfect for breakfast, snacks, or as a grab-and-go treat.
Dr. Blake’s Top Tip: To ensure a light, tender crumb, mix the batter just until the dry ingredients are incorporated—overmixing can lead to dense muffins. Serve these warm from the oven or freeze them for a quick, reheatable option during busy mornings.
- Yield: 12 Muffins
Ingredients
1 cup Homemade Oat Flour
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup unsweetened coconut flakes, chopped
1/2 cup reduced-sugar dried cranberries
2 large eggs
2/3 cup unsweetened almond milk or low fat milk
2 teaspoons apple cider vinegar
1/3 cup brown sugar, packed
1/4 cup olive oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup grated carrot, about one medium
1/2 cup diced fresh pineapple, or unsweetened canned, drained
Instructions
1 Preheat the oven to 350°F. Line a muffin pan with baking cups or parchment squares. Using a large bowl, whisk together the Homemade Oat Flour, all-purpose flour, cinnamon, baking powder, baking soda and salt. Add the walnuts, coconut and cranberries, tossing to combine, set aside.
2 Using a medium bowl, whisk together the eggs, milk, apple cider vinegar, brown sugar, oil, applesauce and vanilla to combine. Add the carrots and pineapple, stir to combine. Add the wet ingredients to the dry ingredients, stirring just until combined, do not overmix.
3 Using a ¼ cup measuring cup or 2 ounce scoop, fill the muffin cups to just below the top.
Bake until a toothpick comes out almost clean, or the top bounces back when lightly pressed with your finger, about 20 minutes. Set aside to cool slightly, serve warm.
Notes
- Low Potassium
- Low Protein
- Low Sodium
- Low Added Sugar
