Best 4 Healthy Protein Morning Glory Muffins Recipes

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Start your day with a nutritious and delicious breakfast with these healthy protein morning glory muffins! Packed with protein, whole grains, and a variety of wholesome ingredients, these muffins are a perfect on-the-go breakfast or snack. With a simple and easy-to-follow recipe, you can have a batch of these muffins ready in no time.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY MORNING GLORY MUFFINS



Healthy Morning Glory Muffins image

Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. These muffins are the perfect grab and go breakfast or a midday snack!

Provided by Olena Osipov

Categories     Dessert

Time 37m

Number Of Ingredients 16

1 large egg
2/3 cup applesauce (unsweetened)
1/2 cup + 2 tbsp maple syrup or honey
1/4 cup avocado or coconut oil (melted)
1 tsp pure vanilla extract
2 tsp cinnamon
2 tsp baking powder (aluminum free)
1 tsp baking soda
1/4 tsp salt
1 1/2 cups whole wheat or gluten free flour
2 cups carrots (shredded)
1 cup apple (shredded)
1/2 cup raisins (unsweetened)
1/2 cup coconut flakes (unsweetened)
1/2 cup walnuts (coarsely chopped)
Cooking spray (I use Misto)

Steps:

  • Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
  • Add flour and gently mix until combined. Do not over mix.
  • Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
  • Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!

Nutrition Facts : ServingSize 1 muffin, Calories 233 kcal, Sugar 15 g, Sodium 235 mg, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 34 g, Fiber 4 g, Protein 4 g, Cholesterol 14 mg, UnsaturatedFat 4 g

HEALTHY PROTEIN MORNING GLORY MUFFINS



Healthy Protein Morning Glory Muffins image

Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.

Provided by FBULGAR

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Zucchini Muffin Recipes

Time 1h35m

Yield 16

Number Of Ingredients 19

1 fresh pineapple - peeled, cored, and sliced
4 carrots, trimmed
3 zucchini
1 cup quinoa
2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 pinch nutmeg
1 cup applesauce
1 cup nonfat Greek yogurt
½ cup white sugar
3 eggs
1 tablespoon coconut oil
1 tablespoon vanilla extract
½ cup hempseed
½ cup raisins

Steps:

  • Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  • Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  • Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  • Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  • Spoon a heaping 1/3 cup batter into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g

GLUTEN FREE MORNING GLORY MUFFINS



Gluten Free Morning Glory Muffins image

These protein-packed, gluten free morning glory muffins are the perfect healthy recipe to start your day. I think of it as breakfast on the go, when breakfast is moist, delicious and insanely portable :)

Provided by Justine

Categories     Breakfast     Snack

Number Of Ingredients 13

140 grams oat flour (about 1 & ¼ cup oats blended into flour)
70 grams unsweetened protein powder (2 scoops)
½ tsp baking soda
1/4 tsp each of cinnamon all spice, (ginger, cloves)
Pinch of salt
110 grams or ½ cup greek yogurt (coconut yogurt also works)
150 mL or ½ cup maple syrup
100 grams or 1 cup shredded carrots (loosely packed)
180 mL or ¾ cup almond milk (or any plant milk)
30 grams or 1/3 cup walnuts (crushed)
70 grams or ⅔ cup dried craisins (or any dried fruit of choice)
2 tbsp hemp seeds (for topping)
2 tbsp oats (for topping)

Steps:

  • Preheat the oven to 350F.
  • Whisk together the oat flour, protein powder, baking soda, cinnamon, all spice, ginger, cloves and salt in a large bowl.
  • In another bowl, add the yogurt, maple syrup, carrots and plant milk, whisk until combined.
  • Gradually add the dry ingredients in with the wet, about 1/4 of the dry ingredients at a time. Use a spatula to fold this in until no dry flour remains.
  • Add the walnuts and craisins and stir until they are equally distributed.
  • Using a scoop or large spoon, scoop the batter into a greased muffin tin. This will make 6 large muffins or 10-12 small muffins.
  • Top each muffin with a sprinkling of hemp seeds and oats before baking.
  • Bake at 350F for 25-30 minutes or until you can insert a toothpick and it comes out clean. These muffins will take a bit longer than your average muffin due to the high level of moisture in the batter!
  • Let the muffins cool in the muffin tin and then serve.

HEALTHIER MORNING GLORY MUFFINS



Healthier Morning Glory Muffins image

This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.

Provided by turtlepants

Categories     Breakfast

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 21

2 cups grated apples (I used 2 large cortlands)
1 cup shredded unsweetened coconut
3/4 cup raw sunflower seeds
2 cups grated carrots (~2 large carrots)
3/4 cup raisins
1 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/4 cup white sugar

Steps:

  • Preheat over to 400 degrees F.
  • On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
  • Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
  • Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
  • Enjoy!

Tips:

  • To make the muffins even healthier, use whole wheat flour instead of all-purpose flour.
  • If you don't have any Greek yogurt, you can use regular yogurt instead. Just be sure to drain it well before using it.
  • You can also add other ingredients to the muffins, such as chopped nuts, dried fruit, or chocolate chips.
  • Be sure to not overmix the batter, as this can result in tough muffins.
  • Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool completely before storing them in an airtight container.

Conclusion:

These protein morning glory muffins are a delicious and healthy way to start your day. They're packed with protein, fiber, and vitamins, and they're also low in calories and sugar. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and healthy breakfast or snack, give these protein morning glory muffins a try.

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