Recipe: Morning Glory Muffins

My father (aka the muffin man) is an engineer who also happens to be a multitalented chef and baker, so when he started making me these GLORIOUS morning glory muffins with carrot, zucchini, almonds, raisins, coconut, and apples I was thrilled! They are so great to bring to school for a snack during class, or to grab on the go when you're headed out the door.  Watch out when you let your friends try them… you may have to make a double batch next time!  Bon appetite!

Morning Glory Muffins

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup oat bran
  • 1 1/4 cup sugar (**see below on how to substitute with honey)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup grated carrot (approx. 2 carrots)
  • 1 cup grated zucchini (approx. 1 zucchini)
  • 1 cup raisins
  • ½ cup slivered almonds
  • ½ cup shredded coconut
  • 1 apple grated
  • 3 eggs
  • ½ cup buttermilk
  • ½ cup veg oil
  • 1 tsp vanilla ext.
  1. Preheat oven to 350 degrees and grease muffin cups or use muffin tin liners
  2. Mix the flour, oats, sugar, baking soda, baking powder, cinnamon, and salt
  3. Stir in oil, eggs, buttermilk, and vanilla
  4. Stir in carrot, zucchini, almonds,raisins,coconut, and apple
  5. Spoon batter into greased or lined cups
  6. Bake for 15-20 min or until springy to the touch
  7. Let muffins cool in tins and turn them over onto a wire rack
Although this is the recipe my dad uses, I would probably want to cut the sugar and repace it with a better sweetener such as honey.  In order to substitute honey for the sugar follow these instructions:
  • Reduce the oven temperature by 25 degrees Fahrenheit -- if you're baking
    • this is to ensure that the baked good doesn't brown too quickly.
  • Substitute ¾ cup of honey for every cup of sugar the recipe calls for. 
    • You need less honey than sugar because honey weighs more than sugar and because it is sweeter.
    • It also has a different flavor than sugar and a little less will ensure that it doesn't affect the overall flavor too much.
  • Reduce other liquids in the recipe by ½ cup for every 1 cup of honey you add
    • Honey adds a lot of extra moisture to a recipe and the result could be too soggy if the other wet ingredients aren't cut back to make way for honey. 


A long time athlete and health advocate,  Dr. Kumentas’ goal is to help her patients become excited about making positive lifestyle choices in order to enjoy healthier, happier lives.  Her driving force is a passion for healing the whole person on a physical, emotional, and spiritual level using carefully selected natural therapies, fitness, and integrated medicine.  She truly believes in the importance of practising what you preach and investing in your health.  
Dr. Nadia Kumentas practices at Zen Beginnings Wellness Centre in Toronto and has a special interest in dermatology, woman’s health, and pain management.

To learn more about Dr. Nadia Kumentas visit or contact her at


Anonymous said...

Sounds Yummy.
I would like to make a suggestion to substitute all the wheat flour - especially the "white" with a combination of flours - millet, amaranth, quinoa, oat, kamut, brown rice, buckwheat, etc - avoiding the high gluten in wheat. I would also suggest substituting the buttermilk with almond milk for those who have issues with dairy.
"The Muffin/Nutrition Queen"

Nadia Kumentas said...

Thanks for your comment and great suggestions Muffin Queen! Just be careful when baking that you don’t change consistencies of ingredients too much. I really like the almond milk suggestion as it is my preferred “milk”, however it would bring a totally different taste to the recipe as opposed to the sour taste that the buttermilk adds. We will make sure to post some more great specifically gluten and dairy free recipes in the future! Take care! :)

Anonymous said...

Hey Nadia! I made these muffins and tried using honey instead of sugar. This is the first time I've ever substitued honey for sugar. I really liked them, especially since they are so healthy, but I am trying to figure out how to give them a "kick" to make up for the missing sugar... any suggestions?

AAAD Team said...


Thanks for trying out the recipe!

If you are looking for something extra to add into the muffins, you can try increasing the amount of coconut and/or cinnamon. Those 2 ingredients can often bring out the sweetness of the other ingredients.

These muffins aren't really supposed to be super sweet, but if you are missing the sweetness then you could drizzle a little honey over the muffins after they have finished cooking.


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