Healthy Morning Glory Oatmeal Muffins
Yields: 13 muffins
These are some of my all-time favorite muffins! They’re deliciously sweet, cozily spiced, supremely moist and fluffy, and full of fun mix-ins. The hearty oats and protein-packed Greek yogurt help keep me full all morning long too! Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze well. These muffins are so great for breakfast and snack meal prepping too!
  • ¾ cup (75) instant oats (gluten-free if necessary and measured like this)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup + 2 tablespoons (270mL) nonfat milk, divided
  • 2 tsp vanilla extract
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 ½ tsp ground cinnamon
  • ¼ 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
  • 1 ½ tsp liquid stevia
  • 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 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
  2. In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk and vanilla extract. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 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 22-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Instant oats are also called quick-cooking or one-minute oats. They’re smaller and thinner than traditional old-fashioned rolled oats, so they soften faster (which gives these muffins their moist and fluffy texture!). You can find instant oats right next to the traditional old-fashioned rolled oats at the grocery store! In a pinch, add ¾ cup of old-fashioned rolled oats to a food processor or blender, and pulse until they’re ⅛ - ¼ of their original size.

For the gluten-free flour, use the following: 1 cups (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ¼ 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 and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your muffins turn out dry. This is especially true of the oats because they act like little sponges and soak up lots of moisture from the batter!

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 liquid stevia by an additional ¼ to ½ teaspoon.

I do not recommend substituting for the liquid 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 it 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 ¾ cup (144g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¾ cup (180mL). You may also substitute ¾ cup (180mL) pure maple syrup, honey, or agave and reduce the milk to 6 tablespoons 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. And because people always ask, I leave the peel on!)

I highly recommend hydrating your raisins first! 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 lid or plate on top!), and microwave the bowl on high for 1 minute. If you do this first and 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 often use 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. (I often omit them altogether!) 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