These morning glory muffins are full of wholesome ingredients and are my favourite for breakfast and snacks. They’re made with spelt flour, bran cereals, carrots, and apple and are super moist and lightly spiced.
There’s a local coffee shop that I visit occasionally that has a great, healthy selection of lunches, snacks and treats. I always get a matcha frappe and a morning glory muffin. I LOVE their morning glory muffin – it would definitely be my desert island muffin. They’re a great balance or carrots, raisins, pineapple and spice. This is my copycat version, but made with a whole grain flour and lots of fibre.
Heart-Healthy Ingredients
These morning glory muffins are packed with heart-healthy wholesome ingredients
- Bran Cereal: This recipe is based off a heritage recipe called 6-Week Bran Muffins, that made a huge volume of muffins and the batter could be kept in the fridge for up to 6-weeks. My recipe calls for both Original All Bran cereal and Bran Flakes.
- Spelt Flour: Spelt is a whole grain flour that is easily digestible. It’s a good source of fibre, and works as a great substitute for all-purpose and whole wheat flours. This recipe can be made with all spelt or all purpose, or a combination of the two.
- Walnuts: Studies show that walnuts help to lower cholesterol.
Ingredient Variations and Substitutions
- Spelt Flour: I’ve made this recipe using both spelt and all-purpose flour. They can be substituted for each other cup-for-cup, or you can do half and half. I’ve never tested this recipe using whole wheat flour, but that could also be an option.
- Walnuts: Not everyone loves walnuts, so feel free to use pecans instead. Seeds are also a great option if you’re nut free. Pumpkin seeds would be a great addition.
- Canola Oil: Applesauce works great as an oil substitute in this recipe. Measure it cup-for-cup.
- Raisins: Either you love them or you hate them. Just leave them out if you fall into the latter category. You can also substitute dried cranberries.
- Pineapple: I love crushed pineapple in these morning glory muffins, but my daughter is not a fan, so I have to go without. Substitute some of the grated apple and carrot for crushed pineapple. Pineapple tidbits don’t work well in these muffins.
- Buttermilk: You can substitute whole milk in place of the buttermilk. Don’t even bother with adding vinegar to sour it to mimic the acid of buttermilk, it’s just not the same. Using buttermilk will add a signature tang to the muffins but the muffins are still killer using just whole milk.
Like these muffins? Check out these other recipes!
Morning Glory Bran Muffins
Morning Glory Bran Muffins are made with wholesome ingredients such as whole grain spelt flour, bran cereal, carrots, apples and cinnamon. They're tender, moist, and packed full of flavour. And they make for a great grab-and-go breakfast or snack.
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Servings: 24 Muffins
Calories: 267kcal
Ingredients
- 2 cups Bran Flake cereal I used oat bran cereal
- 1 cup All Bran cereal
- 1 cup boiling water
- 2 cups buttermilk or whole milk
- 2 eggs
- 3/4 cup canola oil or applesauce
- 1 tsp vanilla
- 1 1/2 cups brown sugar
- 2 1/2 cups spelt flour can also use all-purpose flour
- 2 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups grated carrots
- 1 cup shredded apple Granny Smith
- 1/2 cup raisins
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F. Line two muffin tins with paper liners, or spray with cooking spay. Set aside.
- In a large bowl, add the bran cereals and boiling water. Stir until the cereal is well coated in water. Allow to sit and soften and cool completely. Stir this mixture every couple of minutes to help in the cooling process.
- Once the bran cereals have cooled (it's ok if it's still warm, you just don't want it so hot that it would scramble the eggs) whisk in the buttermilk, eggs, canola oil, vanilla and brown sugar. Whisk until mostly smooth.
- In a separate bowl, add the flour, baking soda, cinnamon and salt. Whisk to combine.
- Add the dry ingredients into the large bowl of wet ingredients and stir until just combined.
- Mix in the grated carrots, grated apple, raisins, walnuts/pecans and shredded coconut.
- Scoop the batter into the prepared muffin tins, filling almost right to the top of the liner.
- Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
Nutrition
Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 287mg | Potassium: 195mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1967IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
Notes
- How to Store: These muffins will keep at room temperature for about 3 days. It's best to keep them either in the fridge or freeze them right away.
- Freezing Instructions: These freeze well. Store in an airtight container and thaw in the fridge overnight. Keeps well for up to 3-months.
Did you make this recipe?Mention @culinarycool or tag #culinarycool!
I love the spice flavor in this! And it’s a healthier option to breakfast muffins! This is perfect for my breakfast, or an evening snack!