Morning Glory

Last weekend as I was planning my grocery list for the week, I decided I was burnt out on yogurt and granola for breakfast. I feel like there are 2 camps when it comes to breakfast food (3 if you take into consideration those who don’t eat or like breakfast): Savory or Sweet. I fall deep in the sweet camp. I’ve never been a huge fan of the classical egg breakfast, which I suppose works out since I no longer eat eggs. But when given the choice, I’m less likely to choose Eggs Benedict and far more likely to choose Cinnamon Roll French Toast.

I also find that my stomach gets upset if I eat too soon after getting out of bed. Does this happen to anyone else? So I usually bring something to work with me and eat it at my desk while checking overnight emails. Which means my options are limited to to-go friendly foods. I also try to be somewhat health-conscious with my breakfast choices, so it was hard to figure out something that would satisfy my sweet tooth, fill me up for the start of my day, and be travel friendly.

Enter the Morning Glory Muffin. IMG_3002

I was first introduced to this crazy delicious breakfast food when working at a small cafe years ago. We’d make these muffins from scratch every afternoon and we made them in the giant muffin tins, so they were a meal in and of themselves. You could warm them in the toaster oven and let a spread of butter melt into it… It was the stuff of food porn. So naturally I memorized the recipe for personal use. Now you can find various versions all over the place. I’ve made a few adjustments to my version over the years, but like most of my favorite recipes, you can mix and match and personalize to your heart’s content.

This magical breakfast muffin has fruit, veggies, grains, nuts, and all sorts of tasty, healthy goodness in it. The closest thing I can liken it to is carrot cake, as it starts with shredded carrots. It includes shredded apples and zucchini to add sweetness and moisture. A lot of versions include raisins, but I am not a fan, so leave that part out. I add walnuts for crunch, as well as millet for texture. Instead of egg I used a combination of flax seed meal and ground chia seeds for a extra punch of fiber and protein. I would have used applesauce instead of oil but because of the shredded apples, I felt it was safer for my stomach if I limited the apple content. Seasoned with your favorite baking spices and topped with pepitas, it is a kaleidoscope of flavor, texture, and tastiness.

I made such a large batch that I couldn’t fit it into my regular muffin tins. Thus the rectangular pan.

Hope you all enjoy!



Currently contemplating: Our living arrangements for the next 5 years. Pat wants to sell our house, buy a small plot of land closer to work, and build a modest 800 sq. ft. home.


Morning Glory Muffins


4 cups total shredded carrots, apples, and zucchini. This is about 1 medium apple, 1 medium zucchini, and 1-2 carrots.

1 Tbsp each flax seed meal and ground chia seeds, mixed in 3-4 Tbsp water until thickened.

1/2 cup millet

1/2 cup unsweetened shredded coconut

1/3 cup oil – I used avocado. You could substitute applesauce.

1 individual container non-dairy yogurt (5.3 oz approximately)

1 cup maple syrup. You can use 3/4 cup brown sugar as an alternative. You could also use less if you want to cut back on sugar.

1 Tbsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

1 tsp each ground nutmeg, ground cloves, and ground allspice

2 cups whole wheat flour. You could use half and half regular flour if desired.

Pepitas to top


  1. Preheat oven to 400°F and lightly grease or line baking dish/muffin tin.
  2. Combine shredded carrots, apples, zucchini, flax and chia mixture, yogurt, oil, and maple syrup in stand mixer.
  3. Add millet, coconut, and walnuts. Mix until just combined.
  4. In a separate bowl combine the flour, baking soda, baking powder, salt, and seasonings. Gradually add to wet mixture, mixing until thoroughly combined.
  5. Pour batter into desired baking dish and sprinkle pepitas on top.
  6. Bake 30-45 minutes, depending on baking dish, until toothpick inserted into the center comes out clean.
  7. Cool before serving.


Baking Food Nutrition Vegetables

Whitney View All →

Hello! I’m Whitney and this is my home for all things food and life.

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