Morning Glory Breakfast Muffins

Moring Glory Breakfast Muffins by The Cooking Doc®

Morning Glory Breakfast Muffins


Morning Glory Breakfast Muffins

The Cooking Doc®
Servings 12 muffins
Calories 223 kcal


  • 1 cup rolled oats
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped walnuts
  • ¼ cup unsweetened coconut flakes chopped
  • ½ cup reduced-sugar dried cranberries
  • 2 large eggs
  • cup unsweetened almond milk or substitute low fat milk
  • 2 teaspoons apple cider vinegar
  • cup brown sugar packed
  • ¼ cup olive oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla
  • ½ cup grated carrot about one medium
  • ½ cup diced fresh pineapple, or unsweetened canned, drained


  • Preheat the oven to 350°F. Line a muffin tin with baking cups or parchment squares.
  • Using a food processor fitted with a blade attachment or a blender, process the oats until finely ground. Transfer oat flour to a large bowl and whisk together with all-purpose flour, cinnamon, baking powder, baking soda and salt.
  • Add the walnuts, coconut and cranberries, tossing to combine, set aside.
  • 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, stirring to combine.
  • Add the wet ingredients to the dry ingredients, stirring just until combined, do not overmix. Using a ¼ cup measure, 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 18 minutes. Set aside to cool slightly, serve warm.


Serving: 1muffinCalories: 223kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 31mgSodium: 158mgPotassium: 136mgFiber: 3gSugar: 11gCalcium: 84mgMagnesium: 16mgPhosphorus: 88mgAdded Sugars: 8g
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