Moist and naturally sweetened, these whole wheat morning muffins are perfect on the go. Packed with wholesome oats, carrots, coconut, and raisins. Make them ahead for busy mornings.
My kids absolutely adore muffins and I’m always on a hunt for a good recipe. One that is lightly sweetened, moist, and also made with good ingredients.
These morning muffins are an adaptation of coconut-carrot morning glory muffins from this (affiliate link) cookbook that I picked up before the holidays.
They are insanely moist (like INSANELY moist), perfectly sweetened, and made with wholesome ingredients. We absolutely love these on busy mornings paired with a green smoothie or as an after school snack.
Love muffins? Try Peach Muffin Recipe, Blueberry Muffins, or Chocolate Chip Pumpkin Muffins.
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Healthy Morning Muffins
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 10–12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Moist and naturally sweetened, these whole wheat muffins are perfect on the go. Packed with wholesome oats, carrots, coconut, and raisins. Make them ahead for busy mornings.
Ingredients
- 1/3 cup coconut oil, in liquid form
- 1/4 cup honey
- 2 eggs
- 1/2 cup mashed ripe banana
- 1 cup unsweetened applesauce
- 2 tsp. vanilla extract
- 1 cup white whole wheat flour or regular whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 cup peeled and grated carrots
- 1/2 cup unsweetened shredded coconut, plus extra for garnish
- 1/4 cup raisins
Instructions
- Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the wet ingredients: coconut oil, honey, eggs, banana, applesauce, and vanilla.
- In a separate large bowl, whisk together the dry ingredients: flour, oats, baking powder, cinnamon, and salt. Add the dry ingredients into the wet and gently stir with a wooden spoon just until moistened. Fold in carrots, coconut, and raisins.
- Divide the batter evenly among the 10-12 muffin cups. Sprinkle the tops with shredded coconut.
- Bake the muffins for 17-22 minutes or until toothpick inserted in the middle comes out clean.
- Place the muffin pan on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 13.8 g
- Sodium: 142.5 mg
- Fat: 10.6 g
- Carbohydrates: 29.7 g
- Protein: 4 g
- Cholesterol: 37.2 mg
Keywords: wholesome, on the go, healthy, whole grain
Sky Brunn says
My muffins aren’t cooking! I have been checking on them frequently putting them in longer, but the middle won’t bake! I followed all the instructions and have the right temperature on my oven. WTF
Katya says
I would check your oven temperature for uneven heat. If you followed the directions and used the recommended baking time, the muffins should’ve been done.
Fani Malik says
I’m a big fan of food blogs. I really enjoy “Cooking”
★★★★★
Trish Coene says
Fresh from the oven – eating one right now! Perfect for a bitterly cold Sunday morning… Made them on a whim, so I didn’t have grated coconut or raisins. I followed the recipe exactly except added 1/4 C chopped walnuts, a couple of teaspoons of chia seeds, and about a 1/4 c of mini chocolate chips in place of the 2 missing ingredients. Really delicious though I do miss the grated coconut!
★★★★★
Katya says
Hi Trish: they sound delicious with your add ins! So glad they turned out for you. Thanks so much for your feedback.
Sveta says
These look delish! I wanna try them but I’m not a fan of bananas, is there any way to sub that part?
Katya says
Hi Sveta: you can try milk…maybe 1/4 cup? Bananas sweeten the muffins and also make them super tender. I did make a batch with milk but also used bananas with it and it turned out fine so if you completely cut out the banana you may loose little bit of both. But either way, let me know how they turn out for you!