Healthy Morning Glory Muffins

This recipe is a terrific breakfast muffin. It combines oats, orange juice and raisins with the sweetness of maple syrup plus crunch from coconut and sunflower seeds in a whole grain bite that is free of refined sugar. Looking for a healthy breakfast muffin? Here you are.

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This time of year I am enjoying copious amounts of citrus thanks to the Band Fruit Fundraiser (here's a link to 156 food blogger recipes using seasonal fruits like the kind my son sold at his recent marching band fruit fundraiser--support a band near you!). I'm also baking--and eating--rich holiday treats like those I recently shared during #ChristmasWeek--have you entered the Amazon Gift Card Giveaway yet? As such, I will take any opportunity to boost the nutrition in my other meals.

When I fix muffins as a breakfast food I know I'm giving my kids something nourishing that will power them through the morning. My mom is Canadian {I'm American so she's not my mum, she's my mom} and thank goodness for that. She raised me on Canadian muffins. Compared to American muffins, Canadian muffins have less sugar and less fat. American muffin recipes seem like cupcakes to me. I love cupcakes. Just not for breakfast.

I am a 'jump first, ask permission later' type of person. I made these muffins then asked the crew of #MuffinMonday for help in naming them. Lauren sent me the link to Original Morning Glory Muffins and after I picked my jaw up off the floor laptop a couple of times (1+¼ cups sugar and 1 cup of oil in a 16 muffin recipe that's supposed to be GOOD FOR YOU?? Are you kidding me?!) I decided I'd go with the name anyway for 2 reasons.

First, because according to Google Trends a grand total of zero people search for Oatmeal Orange Raisin Muffins with Coconut and Sunflower Seeds or any combination of those ingredients--whereas a handful of people search for Morning Glory Muffins.

Second, because these muffins really are a glory-ously healthy start to your day. After looking at the Original Morning Glory Muffin (with the carrots, raisins and pineapple)--it reminds me of my Healthy Carrot Cake Muffins. (Yes, they are also free of refined sugar. Not sorry). So try those if you're interested in a produce-filled treat without gobs of sugar and oil.

For more citrus-using muffins, please allow me to point you to Grapefruit Honey Bran Muffins. I've also got a Tangerine Ricotta Muffin, a mixed Citrus Honey Whole Grain Muffin, an Oatmeal, Orange and Beet Blender Muffin, and Orange Date Olive Oil muffins (I also made those vegan).

For more recipes using oranges, please see my Orange Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me still enjoying the Band Fruit Fundraiser citrus and feeling bittersweet that my Band kid is a senior. I'm discovering more recipes on Pinterest, follow me there, as well as on Instagram--to see more of Robert Barker in action--and Facebook. Want to know How To Use This Blog?

Make Ahead Note: the oats for this recipe should be soaked in buttermilk for at least an hour. I find it pretty easy to fill a wide mouth pint canning jar with a cup each of oats and buttermilk, screw on these handy reusable lids (Amazon affiliate link), and toss in the fridge overnight or up to several days.

Healthy Morning Glory Muffins (recipe out of my head and pantry)

Ingredients

• 1 cup rolled oats (old fashioned kind is how I roll)
• 1 cup buttermilk
• ½ cup raisins (I used golden ones)
• ¼ cup dried diced pineapple cubes
• zest and juice of 1 orange (that'd be 1 generous teaspoon zest and ¼ cup juice)
• ¼ cup oil
• ¼ cup maple syrup
• 1 large egg
• 1 teaspoon vanilla
• 1+½ cups (6 ounces by weight) whole wheat flour
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 1+½ teaspoons baking powder
• 2 Tablespoons shredded coconut (I'm using sweetened)
• 2 Tablespoons salted & roasted sunflower seeds
• optional--maple sugar for sprinkling on top

Instructions

1. Starting at least an hour before, but easily overnight (see Note above) combine oats and buttermilk in a large bowl. 
2. When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and line a regular size muffin pan with paper liners. (I found spraying didn't really do these any favors and was a pain to clean so I'm recommending paper liners).
3. Add raisins, pineapple, the zest and juice of an orange, oil, syrup, egg and vanilla to the oat mixture. Stir well--this is your wet team.
4. (I'm a poor excuse for a #Muffin Method baker because I am also the sole dishwasher these days, and I hate creating extra dishes.) Dump the flour then scatter the salt, baking soda, and baking powder across the wet team.
5. Stir gently a few times, then dump the coconut and sunflower seeds on top. Stir until just blended.
6. Scoop into prepared pan.  Sprinkle maple sugar on top if you'd like. I've done it with and without, both work.
7. Bake for 15 minutes, then remove from oven and let cool in pan another 5 minutes before removing to a cooling rack. These are yummy warm with a bit of buttery spread, and keep for a couple of days getting moister on Day 2 like a banana bread.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

• Bacon Cheddar Corn Muffins from Making Miracles
• Banana Cranberry Muffins from A Day in the Life on the Farm
• Banana Streusel Muffins from All Roads from Lead to the Kitchen
• Healthy Morning Glory Muffins from Farm Fresh Feasts
• Lemon Ricotta Muffins from Sew You Think You Can Cook
• Savory Corn Bread Muffins from Karen's Kitchen Stories
• Sticky Toffee Bran Muffins from Food Lust People Love