Morning Glory Muffins

Morning Glory Muffins

Yield: 22

These muffins bring back childhood to me.  You can use any combination of veggies and fruits - just process in a food processor and add to the batter.  A great way to sneak in veggies!


  • 1 apple
  • 2 carrots
  • 1 zucchini
  • 4 radishes
  • 1 tablespoon fresh ginger
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup nonfat greek yogurt
  • 1/3 cup brown sugar
  • 1.5 cups oat flour (just 1.5 cups quick oats processed to flour consistency)
  • 2 cups self-rising flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup salted sunflower seeds
  • 2 tablespoons coarse sugar


In a food processor, process the apple, carrots, zucchini and ginger, until chopped finely.  Add the eggs, almond milk and greek yogurt - that is your wet mixture.

In a large bowl, add the oat flour, flour, baking powder, brown sugar and salt.  Add the wet mixture into the dry mixture and mix just until combined.

I used a melon baller, so two scoops of the melon baller per muffin.  Divide the sunflower seeds and sugar over each muffin and bake at 425 for 13 minutes.


Click here for the WW points. Each one is 3 WW points.

Nutrition Information:
Yield: 22 Serving Size: 1 muffin
Amount Per Serving: Calories: 113Total Fat: 3gCarbohydrates: 18gSugar: 3gProtein: 3g

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When we were little my Mom used to make these muffins and she called them Morning Glory Muffins.  I don’t know if it was her recipe, or a neighbors, or a way to use up zucchini, or if there was even zucchini in the muffin.  All I know was that they were delicious!  I showed the muffins last week when I took a picture of the breakfast spread I made for my co-worker earlier this week.  I promised to post the recipe, and then forgot, and several people emailed me asking for the recipe.  The reason I made these muffins was because my zucchini got frozen in our downstairs fridge.  It’s an old refrigerator and sometimes its hard to regulate.  But grated into these muffins, they made the muffins super moist.

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So I have to say, I am proud that I was able to get through the week without having to go to the grocery store, but I am craving veggies and fruit!   Tony loves his fruit and ate up the last of the cantaloupe yesterday.  I decided to try making a blue corn tortilla breakfast quesadilla in my panini maker at work.  Um, don’t try that.  I cooked it for what seemed 10 minutes and the tortilla never crisped up at all.  The tortilla ended up being chewy and tough.  Ew.

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I brought what I hoped was chili for lunch.  It was in an unmarked container, so I was happy it wasn’t marinara sauce when it defrosted.  I brought 1/2 a can of black beans and added them to the chili.  I accidentally brought my cheese grater home, so I just sliced up some Cabot cheese and put that in there to get all melty.

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Well, okay, I did end up spending $12.12 on food this week – that’s because it was PARTY PIZZA FRIDAY!!   I ran some errands at work, and picked up a take and bake pizza to bring home.

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Look at all the cheezy goodness!  Yum.  I ate 1/4 of the pizza, then went back and had 1/8 slice – #pizzaheaven

Speaking of cheese, I stopped at Mariano’s at lunch and you guys, I found a cheese that I regretted putting in my mouth as soon as I chewed it.  Apparently aged smoked gouda is the devil’s cheese because it was all I could do not to spit it out into my hand.  Luckily they had some crackers and I had to take several and start chewing fast to get that taste out of my mouth.

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Work was pretty slow yesterday, so I got a jump start on my meal plan and grocery list.  Go over to Courtney’s blog and check out her printable downloads to help you prepare your food for the week.  She swears that you can meal plan in just 20 minutes!   Go check it out here.  I swear by meal planning.  Not only does it save me money, but I don’t have to wonder as I am driving home from work what the hell I am making for dinner.   I use the download that has my meal and grocery list together.  Once I grocery shop, I fold it in half and the menu is put on my fridge for quick reference.

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If I were meal planning for just myself, I would be able to meal plan in 5 minutes.  It would be spicy thai corn soup, sriracha lime chicken chopped salad, gnocchi sausage and spinach soup, and beet crust pizza – that has been on my Pinterest page a long time and I have yet to make it.

But I do have some great things on the menu!

  • Saturday – pork potstickers with Benihana Salads
  • Sunday – sirloin tip roast, mashed potatoes and green beans (leftover beef used as breakfast hash for me, and beef and broccoli stirfry for one of my lunches)
  • Monday – chicken tortilla soup with cheese quesadillas (mine will have baby spinach) (leftovers for one of my lunches)
  • Tuesday – homemade gyros on homemade pita bread, with a greek chopped salad on the side
  • Wednesday – while blank above, I was waiting for Tony’s thumbs up for Pinch of Yum’s hoison pork noodles – he said yes!  the only thing I am doing differently is I am going to pan fry the noodles for a pit of texture
  • Thursday – open face burgers with a caprese salad
  • Friday – probably pizza – yum!

I am also going to be making a zucchini and potato quiche for breakfast for three days this week.  I love baking once and having three meals – just add fruit and it’s a complete breakfast.

It’s crappy around Chicagoland today.  Right now it’s 38 degrees, and the high is 46 and it’s overcast, rainy, and just plain icky.  Perfect day to stay inside and make this milk bread!    If it turns out I plan on making french toast for breakfast tomorrow.

I am happy to say my knee is 98% all better.  I am replacing my battery on my Fitbit and getting back at it.  It’s been way too long!  I am guessing I’ll have to do a WI on Monday to see where I am at – can’t remember the last time I even got on the scale – yikes!

Have a great weekend!