I remember my Mom making morning glory muffins growing up. She must have made them often, or maybe when she did make them a few times they made an impression, but I loved them. I am probably sure I didn’t know there were veggies in there!
My idea to make these morning glory muffins came to me when I realized I had a zucchini, one apple, a few carrots (and yes radishes) that needed to be used up.
My first batch was a disaster – I tried using mostly oat flour (just quick oats put in a food processor or blender to blend into a flour) and while they tasted great, they were flat as a pancake and really “doughy” on the inside.
Batch two? Was perfect. Now I will preface this by saying these are not overly sweet. Which means my daughter Hannah probably wouldn’t like these. She would probably take one bite and say “did you forget the sugar?” There is real brown sugar in this recipe and one trick I like to do is add course sugar to the top of the muffins so that you get a taste of sugar on each bite. The salty sunflowers seeds make it the perfect sweet/salty combo.
Just be sure to press the sunflower seeds and sugar in a bit (not too hard) so it sticks to the batter before baking.
Morning Glory Muffins
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!
Ingredients
- 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
Instructions
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.
Notes
Click here for the WW points. Each one is 3 WW points.
Nutrition Information:
Yield: 22 Serving Size: 1 muffinAmount Per Serving: Calories: 113Total Fat: 3gCarbohydrates: 18gSugar: 3gProtein: 3g
To meal prep these, after they cool, place on a cookie sheet individually and freeze for 30 minutes, then store in a ziplock bag. They won’t stick together and you can take one and defrost in the fridge overnight, or they should defrost on the counter in about an hour. I haven’t tried going freezer to air fryer to defrost – if you try that, let me know!
I make a lot of muffins – if you like chocolate, you should try my double chocolate muffins!
If you try these morning glory muffins, let me know! Until next time, be kind – be well! Love, Biz
These look absolutely delicious Biz. Going to try them this weekend! Thanks for sending. 🙂🙂
Thanks Darlene!
The recipe calls for 1 zucchini. What size or how many cups? I have zucchini of all sizes.
Thank you,
Kristi
It would be one cup! Sorry about that.
These look so good! I was wondering your thoughts on substituting coconut flour in place of the oat flour? What do you think? Maybe I will just experiment and see what happens! Love your recipes!!
Hey Cassandra! The problem with coconut flour is that it isn’t 1 – 1 replacement – are you still going to add the regular flour? Then I would add 1/2 the amount of oat flour in the recipe, and since coconut flour tends to absorb liquid in a recipe, you may have to add more liquid at the end.
Let me know how it turns out!
These muffins look so tasty. I think my family would really like these. I don’t have a food processor though.
You can chop up the veggies! 😀
I remember Mom making these too and I liked that they weren’t overly sweet -but adding a pat of butter when they were warm out of the oven was heavenly!
Looks good ! How many blue points? Would it be possible to give the blue points Value at the bottom of all recipes ? Thanks so much !
Hi Renee – they should be two points on all plans. I try to do the points for all three plans, but every time I have to log out of purple, sign up in a different color and it ends up asking me to fill out a questionnaire every.single.time as to why I am switching plans. Annoying!
I have the calories and recipe – you can always add it into your recipe builder to get the exact points 😀
OK these look amazing! But 2 questions – mini or regular muffin tins? Also, how many points for team blue?
AmyZ
I used a regular muffin tin – I am guessing the points are the same on blue. I have to switch out plans every time I try to get the points for the other plans. I have the recipe and calories, so you can add it to the recipe builder and save in your app to get the exact points on blue.