Flax Morning Glory Muffins

Start your day with a wholesome bite of Flax Morning Glory Muffins—perfectly moist, nutrient-packed, and bursting with natural flavors! These hearty muffins combine the earthy goodness of whole wheat flour and ground flaxseed with the sweetness of shredded carrots, apples, raisins, and unsweetened coconut. A touch of warm cinnamon enhances their comforting aroma, while chopped walnuts or pecans add a satisfying crunch. Perfect for meal prepping, these muffins are free of refined ingredients, staying true to their healthy roots without compromising on taste. Whether you’re looking for a grab-and-go breakfast, a post-workout snack, or a way to sneak some extra veggies into your day, these muffins deliver on all counts. Easy to make in about 45 minutes and freezer-friendly, Flax Morning Glory Muffins are your new go-to for a balanced, delicious morning boost.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.25 cups Ground flaxseed
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 1 cups Carrots, shredded
• 1 medium Apple, peeled and shredded
• 0.5 cups Shredded coconut, unsweetened
• 0.5 cups Chopped walnuts or pecans
• 0.5 cups Raisins
• 2 large Eggs
• 0.5 cups Brown sugar, packed
• 0.5 cups Vegetable oil (e.g. canola oil)
• 1.5 teaspoons Pure vanilla extract
• 0.5 cups Skim milk or almond milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt until well combined.

Step 3

Stir in the shredded carrots, shredded apple, shredded coconut, chopped walnuts or pecans, and raisins. Mix to evenly distribute the ingredients.

Step 4

In a separate medium bowl, beat the eggs lightly. Add the brown sugar, vegetable oil, vanilla extract, and milk. Whisk until the mixture is smooth and well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	1274.1 grams (1274.1g)

Amount per serving	% Daily Value*
Calories	3961

Total Fat 259.50g	333%
Saturated Fat 88.40g	442%
Polyunsaturated Fat 0.00g
Cholesterol 375mg	125%
Sodium 2560mg	111%
Total Carbohydrate 390.20g	142%
Dietary Fiber 65.30g	233%
Total Sugars 192.30g
Protein 67.30g	135%

Vitamin D 132IU	660%
Calcium 620mg	48%
Iron 18mg	100%
Potassium 3653mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 6.5%

Carbs: 37.5%