The Ultimate Healthy Morning Glory Muffins
Yields: 12 muffins
I may be biased but… These are definitely the ultimate healthy morning glory muffins! They’re supremely moist and tender with plenty of warm spices, and the mix-ins taste so cozy and sweet. They’re lovely served warm or cold, but I actually prefer them at least one day after baking, once they’ve been refrigerated and the flavors have had a chance to meld and marry! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
  • 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 ½ tsp vanilla stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup (240mL) nonfat milk, divided
  • 1 ½ cups (160g) freshly grated carrots (about 2 medium-large, peeled first!)
  • ¾ cup (94g) finely diced Fuji apple (about 1 small)
  • ¼ cup (40g) raisins (see Notes!)
  • 2 tbsp (14g) finely diced pecans
  • 2 tbsp (10g) shredded unsweetened coconut
  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
  2. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots, apples, raisins, pecans, and coconut.
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use the following: 1 ¼ cups (150g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your muffins turn out dry.

The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling.

For sweeter muffins, increase the vanilla stevia by an additional ½ teaspoon.

I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that's the best price I've found. However, if you really prefer to omit the vanilla stevia from the muffins, substitute 1 cup (192g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ½ cup (120mL). You may also substitute 1 cup (240mL) pure maple syrup, honey, or agave and omit the milk instead. The baking time may vary with either of those substitutions as well.

Any milk may be substituted in place of the nonfat milk.

Do not substitute store-bought pre-shredded carrots (also called “matchstick” carrots). They’re too thick and dry, and they don’t soften properly while baking.

I prefer red Fuji apples because they’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)

If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!

For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around!

This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.

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