Easy Morning Glory Muffins

Super easy and delicious Morning Glory Muffins happyfitmama.com

Earlier this year, my son announced that he does not like sandwiches. Okay…That’s fine and all but sandwiches are what he always wanted packed in his lunch for school. Now what does he want to eat? And so began my search for a sandwich replacement.

Cheese and crackers. Wraps. Those worked for a bit until he grew tired of those. Or he would only eat part of it because he ran out of time. Apparently, both of my kid’s like to talk more than eat. We have conquered multi-tasking yet.

And then I had a brilliant idea – muffins. Small, easy to eat and the perfect vessel for good for you nutrients.

Ding, ding, ding – we have a winner!

Morning Glory Muffins have now become a weekly staple in our house. Every Sunday, I mix up a batch. I’ve been making these for months. I’m not sure why it took me so long to share the recipe here. Today is your lucky day!

My daughter has also got on the muffin for lunch bandwagon. I feel good about packing these muffins for lunch – They are gluten-free (if using gluten free oats), free of refined sugar and have veggies inside. It’s a winning recipe for everyone!

Morning Glory Muffins happyfitmama.com

And they are not just for kids! I’ve been enjoying a muffin crumbled up in Greek yogurt and fruit for breakfast. Or it’s the perfect mid-morning snack when I’m in between patients at work.

5.0 from 1 reviews
Easy Morning Glory Muffins
 
Ingredients
  • ¼ C milk of your choice (I used unsweetened almond milk)
  • 2 medium bananas (peeled and cut up into chunks)
  • 2 eggs
  • 4 Tb nut butter (I've used almond and peanut butter with delicious results)
  • 1 Tbsp Pure Vanilla Extract
  • ½ C Coconut Palm Sugar
  • 2¼ C Old Fashioned Oats (gluten free if needed)
  • 1 tsp baking powder (gluten free if needed)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 medium zucchini, grated and squeezed dry (approx. 1.5 - 2 cups)
  • 1 Cup shredded carrots
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease muffin tin cavities with coconut oil.
  3. In food processor, blend ingredients through coconut sugar.
  4. Stop food processor and add ingredients through ginger. Blend till just combined.
  5. Stir in zucchini, carrots and raisins.
  6. Fill muffin tin ¾ full with an ice cream scoop.
  7. Place in oven and bake 20 - 22 minutes.
  8. Remove from oven and let cool 10 -15 minutes before removing to a wire rack to cool completely.
  9. Muffins will keep in a sealed container for 1 week in the fridge.

When you toss everything into the food processor to mix up, it really does make it super easy. If you didn’t like raisins, you could easily add dried cranberries or any other dried fruit of your choice. And of course, chocolate chips is always a good idea too.

Try these gluten free and refined sugar free Morning Glory Muffins. It's the perfect recipe for the whole family. happyfitmama.com

Looking for more muffin recipes? Try one of the many in my recipe page.

Linking up with Meatless Monday.

Do you like sandwiches? Absolutely!

Do you like to eat the same thing for lunch everyday? I don’t. I usually end up grabbing leftovers or making an everything but the kitchen sink salad.

24 comments on “Easy Morning Glory Muffins

  1. AHH KIDS
    mine fleetingly announced she hated sandwiches as well when she was younger (WAIT WHAT?? YOU LOVE THOSE!!!!).
    These look great!

  2. Our kids should never eat together because they would eat nothing! OMG my boys have the same talking problem and often come home with 1/2 full lunches saying ‘I didn’t have time!’ Oy!!
    And, you are a genius!! I would never have thought to pack them muffins. I’m printing this out and will make ASAP. Let’s hope they love them…at least I know I will :-)
    Allie recently posted..The Rundown – Training EffectMy Profile

  3. MMMM, muffins! My kids always used to and sometimes still do pull stuff like that off — mom . . . . . I HATE peanut butter, I’m never eating it again. Why don’t you send my PB, I love it? What?!!!!

  4. Yes, I can totally relate to this- the crazy ever-changing lunch preferences! I just threw a muffin in my daughter’s lunch today too, but these look awesome- I love the zucchini in there!

    1. I’m not sure where your kids (if you have any) go to school, but most school lunches aren’t the greatest. I prefer to pack a homemade muffin along with a cheese stick or yogurt, veggies and fruit than buy hot lunch. And I would love to send veggies, chicken and rice with my son but at 5 1/2 yrs old, he thinks of that as a dinner rather than lunch. To me it’s all good at whatever meal. But in his brain, that’s strictly a dinner option.

      1. Oh, no I don’t have kids. But I remember when I went to school (10 years ago), we were served a 3 course meal, like soup, mashed potatoes with meatballs and some type of a dessert.

        But yeah, I can see how that would be dinner to a 5 year old. ;D
        Mark Forge recently posted..Top 5 Fat Sources for Weight LossMy Profile

  5. These look glorious!! OMG packing lunch – biggest headache. We’ll have to sneak something like this into our rotation too! And my younger son always comes home with half of his lunch uneaten because he ran out of time too! Or so he says the little chatterbox :-)

  6. Muffins and coffee are always a great way to start the morning. Even better when they are healthy and can be made quickly!
    Thank you for linking up with us for Meatless Monday.

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