These healthy morning glory muffins are made with wholesome ingredients, making them great for breakfast or a hearty snack. Each muffin packs in 9 grams of protein, contain fat and fiber that keep you satisfied, and have minimal added sugar (less than 8 grams per muffin). These are ideal for active ladies to prep on the weekend so you have ‘em to grab and go all week!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Olive oil – This is one of my preferred options for baking, since olive oil is rich in healthy fats and antioxidants. But you can also substitute with any oil you have on hand, like vegetable oil, avocado oil, or melted coconut oil.
- Honey – You’ll use this to lightly sweeten the recipe. If you don’t have any on hand, you can try maple syrup instead (though I haven’t personally tested this substitution).
- Almond flour – This recipe is designed specifically for almond flour as the base. I do not recommend substituting it with white flour or wheat flour in this recipe, as I do not know if the proportions will work correctly. (For example, there are more eggs used in this recipe than I would in a standard white flour recipe, since the eggs are needed to help with structure in almond flour recipes).
- Add-ins – This recipe uses a variety of add-ins: shredded carrot, zucchini, apple, coconut, golden raisins, and pecans. If you don’t have one on hand, you can simply adjust the amounts of another add-in, or substitute another add-in. For example, if you don’t have the ½ cup of zucchini, simply increase the carrots from ½ cup to 1 cup. Or if you don’t have pecans, you can substitute in walnuts.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
This recipe might seem complicated at first due to a longer ingredient list, but it’s very quick and simple once you’ve got all the ingredients prepped and ready to go. To save time on prep, I like to use a mini food processor to quickly grate the carrots, zucchini, and apple.
Once you’ve got all your ingredients ready, start by whisking together the peanut butter, olive oil, honey, eggs, and vanilla.
Then add in the almond flour, cinnamon, salt, and baking soda. Give everything a good stir until it’s well combined.
Fold in your add-ins – the apple, carrots, zucchini, coconut, raisins, and pecans.
Portion that out into a greased muffin tin, and bake at 350 degrees F for about 20 minutes.
Let ‘em cool in the pan, then enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes! Try to keep the overall volume the same as what’s called for in the recipe, but you can experiment with what makes up that volume – like shredded carrots, finely chopped pineapple, shredded zucchini or yellow squash, raisins, shredded beets, dried cranberries, nuts, pumpkin seeds, pureed spinach, chocolate chips, chia seeds…get creative!
Yes! This recipe is gluten free, as it uses almond flour for the base and does not have any other ingredients that would likely contain gluten (however, check all labels just to be sure).
These muffins have a high moisture content, so they’re best kept in the refrigerator. You can store them in an airtight container or ziptop bag for up to 5 days. When you’re ready to enjoy one, pop it in the microwave for about 15 seconds to slightly warm it up, or you can also eat them cold.
Nutrition Benefits
As a dietitian, here are a few reasons that I love this muffin recipe:
Provides 9 grams of protein – Most muffins only contain a few grams of protein, if we’re lucky. That’s totally OK to enjoy, but it’s also nice to have options that have a bit more! Each of these muffins packs in 9 grams. Protein is essential for muscle repair and recovery when you’re working out, so it’s key to have it throughout the day.
Provides 20% of your magnesium needs – Magnesium is key for active folks since it’s involved in tons of processes in the body like energy production, and may also play a role in exercise recovery. Many people fall short in their daily needs, so one of these muffins is a great way to make progress towards your goals.
Contains 4 grams of fiber – Did you know research shows almost 95% of Americans fall short in getting enough fiber? One of these muffins has 4 grams to contribute to your needs. I like to pair this with some berries for a filling breakfast that amps up the fiber content.
Has more than 40% of your Vitamin E needs – Research suggests Vitamin E acts as an antioxidant, has anti-inflammatory properties, and plays a role in immune health. Nuts are a great source of Vitamin E, so the almond flour and peanut butter in the ingredients contribute quite a bit to this recipe.
More Healthy Muffin Recipes
If you’re looking for more healthy muffin recipes, be sure to give one of these a try:
- Apple cheddar muffins (a great sweet and savory option)
- Kodiak pancake mix protein muffins
- Ginger banana muffins
- Banana protein muffins
- Pumpkin protein muffins
- Lower sugar vegan apple muffins (these are made with half sugar and half allulose to reduce the sugar content)
Thanks for reading! I hope you enjoy these healthy morning glory muffins. If you get a chance to try this recipe, feel free to leave a recipe rating or comment to let us know how it went.
Healthy Morning Glory Muffins
Ingredients
- ½ cup peanut butter
- ¼ cup olive oil
- ¼ cup honey
- 3 large eggs
- 1 teaspoon vanilla
- 2 ¼ cup almond flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 medium apple, peeled and grated
- ½ cup grated carrots
- ½ cup grated zucchini
- ¼ cup shredded dried coconut
- ¼ cup golden raisins
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Grease a 12 count muffin tin.
- In large mixing bowl, whisk together the peanut butter, olive oil, honey, eggs, and vanilla until well combined.
- Add the almond flour, cinnamon, salt, and baking soda. Stir until well combined.
- Fold in the apple, carrots, zucchini, coconut, raisins, and pecans.
- Divide the batter evenly into the muffin tin. Bake for about 20 minutes, or until a toothpick inserted into the center of the muffin pulls out clean.
- Let the muffins cool in the muffin tin. Enjoy now, or store in an airtight container or ziptop bag in the fridge for up to 5 days.
Notes
- To save time on prep, I like to use a mini food processor to quickly grate the carrots, zucchini, and apple.
- These muffins have a high moisture content, so they are best stored in the refrigerator.
Nutrition
Feel free to pin this post to save for later!
- Savory Sweetpotato Ricotta Breakfast Bowls - June 16, 2025
- Peanut Butter Honey Cheerios Bars - June 13, 2025
- Healthy Peach Blueberry Crisp - June 13, 2025
Leave a Reply