Morning Glory Muffins

Morning Glory Muffins

You guys have heard me say it before and I’ll say it again. I love baked goods. I do. I hate to admit it but it is what it is. It’s what I crave and what tastes amazing to me.

My mom used to make morning glory muffins when I was a wee little lassie. They were okay. Probably amazing on her end but I was a child and didn’t like that ‘healthy’ taste to muffins quite yet. Morning glory muffins are awesome because they’re dense, filling, and taste great.

I’m sure we used flour, and possibly some sugars, in them but I came across a new recipe that is so tasty and has great ingredients. These are probably my new favorite type of muffin. They are a great snack or even part of a meal.

Let’s get down to business.

Muffin Batter


  • 1 apple, peeled and cored, shredded
  • 1 large carrot, peeled
  • ½ cup nut butter (I used peanut butter because I love it so)
  • 1 cup pepitas (pumpkin seeds)
  • 3 eggs, whisked
  • ½ cup melted Coconut oil
  • ¼ cup dried cranberries (Raisins could be an option)
  • ¼ cup walnuts, roughly chopped
  • 1 tablespoon cinnamon
  • 1 tablespoon raw honey
  • ¼ teaspoon baking soda
  • pinch of saltPepitas


  1. To begin, preheat your oven to 350 degrees.
  2. Then add your apple and carrot to a food processor with the shredding attachment. If you don’t have a food processor, use a grater to shred your apple and carrot.
  3. Add your apple and carrot to a bowl along with your nut butter and rinse out your food processor bowl.
  4. In a small to medium saucepan over medium heat, add a dollop of coconut oil and your pepitas.
  5. Cook for 5-8 minutes, moving them around a lot.Muffin Batter #2
  6. Then, add your roasted pepitas to the food processor and puree until you get a flour/meal. This will smell amazing.
  7. Then, in the big bowl, add in your pepita flour, eggs, coconut oil, honey, dried cranberries, walnuts, cinnamon, salt, and baking soda. Mix well.
  8. After that, pour your batter into 9-10 FULL muffin tins. (They are loaded to the brim) I used my fancy silicone liners and they just pop out perfectly. Paper liners or spray the tin will be fine too.
  9.  Bake for 25-30 minutes until cooked through.
  10.  Finally, cool slightly and give it a taste!
  11.  I store mine in the fridge. These freeze well, too.

Recipe adapted from:

Yummy Muffins

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