Morning Glory Bran Muffins
Yields: 12 muffins
These wholesome muffins are the perfect way to start the day! They’re supremely tender and full of cozy flavors… And all of those mix-ins makes them absolutely irresistible! The muffins will keep for at least a week if stored in an airtight container in the refrigerator, and they freeze really well, too.
  • 1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk
  • 1 ½ tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured like this)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • ¼ cup (60mL) molasses, room temperature
  • ¼ cup (60mL) pure maple syrup, room temperature
  • 1 ½ cups (160g) freshly grated carrots
  • ¾ cup (94g) diced apple
  • ¼ cup (40g) raisins
  • 2 tbsp (14g) finely diced pecans
  • 2 tbsp (10g) shredded unsweetened coconut
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  2. In a medium bowl, stir together the oat bran, Greek yogurt, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in the carrots, apple, raisins, pecans, and coconut.
  4. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: Wheat bran may be substituted for the oat bran.

For the gluten-free flour, use the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought blends should also work, as long as they are measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

Any milk (including non-dairy) may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup. Do not substitute pancake syrup because it will not produce the same taste or texture. Do not substitute anything for the molasses; it’s required to produce the iconic bran muffin flavor.

Do not substitute store-bought pre-shredded carrots. They’re too thick and dry, and they’ll dry out your muffins.

Both red or green apples will work. When cutting the apple, make sure the pieces are no larger than the raisins to ensure the muffins bake properly.

Any nuts may be substituted for the pecans.

I’m not a huge fan of nuts or coconut in my muffins, which is why there’s very little of them. You’re welcome to add more, if you prefer!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at