‘Good Morning’ Muffins with Oats, Carrots, Apple, Raisins, Pecans and Autumn Spice

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Known as Morning Glory Muffins in the US, these healthy muffins are naturally sweetened and packed with fruit, vegetables, nuts and seeds – an ideal way to fuel the body at the beginning of a busy day.

I made this batch for Charlotte when she started her first job as an NHS physiotherapist at St George’s Hospital in London last week – it was a very proud parent moment. This is her first full-time NHS job post graduation and gap year travelling although she has been working in both professional and amateur sport in the meantime.

Charlotte is also my technical and social media adviser for my blog and instagram i.e. she tells me what to do, how to do it and sorts out all my problems – practically a full time job! I’m a bit of a dinosaur, so she’s had a very busy few months and I really could not have done this without her. She is an absolute star!!

Back to the muffins!

Delicious just as they are, they are ideal to pack up and go, but they are also wonderful served warm with some salted butter and a little honey. I’ve been enjoying them with some honey kindly gifted to my husband, from one of his patients. It was produced on their land and is heavenly!

How to make ‘Good Morning’ Muffins with Oats, Carrots, Apple, Raisins, Pecans and Autumn Spice

These muffins are based on my Banana Muffins – Core Recipe with a few adjustments and additional ingredients.

• I have reduced the amount of banana slightly in recognition of the additional carrot and apple, also bringing moisture.
• The muffins are sweetened with honey not refined sugar.
• Some of the flour has been replaced with a mixture of ground almonds and jumbo oats.
• Additional ingredients include grated carrot, grated banana, raisins, chopped pecan nuts and some delicious Autumn/Pumpkin Spice.
• I have added a crispy crumble topping with oats, pecan nuts and mixed seeds.

Collect all your ingredients together:

Topping –

• unsalted butter
• honey
• chopped pecans
• plain/all-purpose flour
• jumbo oats
• mixed seeds
• Autumn/Pumpkin Spice powder
• fine salt

Wet ingredients for the muffins –

• unsalted butter
• very ripe banana, mashed
• honey – (or sugar if you prefer)
• natural yoghurt
• large egg
• vanilla extract

Dry ingredients for the muffins –

• plain/all-purpose flour
• jumbo oats
• ground almonds
• Autumn/Pumpkin Spice powder
• baking powder
• bicarbonate of/baking soda
• fine salt
• grated apple
• grated carrots
• raisins
• chopped pecans

How to make the muffins:

First make the crumble topping:

1. Melt the butter and honey in a saucepan and add all the remaining ingredients.
2. Stir to mix thoroughly and pop in the fridge whilst you prepare the rest of the muffins.

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Collect the wet ingredients together and mix:

1. Melt the honey and butter together and stir to mix well. You can do this either in the microwave or in a saucepan.
2. Add the banana, yoghurt, egg and vanilla extract.
3. Mix well – I use a small balloon whisk.

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Now mix together the dry ingredients:

1. Add the flour, oats, ground almonds, spice, salt, baking powder and bicarbonate of soda to the wet ingredients.
2. Stir until it is partly mixed in.
3. Add the carrots, apple, nuts and raisins and fold in to the muffin batter. Do not over-mix the batter.

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Divide into muffin cases and add the topping:

1. Use an ice cream scoop to divide the mixture into 8 muffin cases.
2. Take the topping out of the fridge, crumble and scatter equally over the muffin tops.
3. Cook in the centre of a preheated oven for 20 – 25 minutes.
4. Remove from the cake tin and leave to cool on a cooling rack.

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Storing muffins:

Like most muffins, this recipe is best eaten the day it is made. They do store well though and will keep up to 3 days covered at room temperature or up to 5 days in the fridge. (Remember to take them out of the fridge and allow them to come to room temperature before eating.) Muffins can be quickly warmed in the microwave.

These muffins freeze well for up to 3 months. Cover and put them in the freezer as soon as possible but make sure they have completely cooled before bagging. Defrost in the fridge overnight. If you are making packed lunches, freeze some muffins in individual bags – pop them, frozen, into a packed lunch in the morning and they will be defrosted by lunch time. 

Made this recipe?

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