The Best Ever Healthy Morning Glory Bread

I’ve been a fan of the Morning Glory muffin ever since I was a little kid. The classic healthy-meets-hearty recipe typically features shredded carrot and apple, dried coconut, raisins, nuts and cinnamon. In an attempt to make my favourite Morning Glory recipe even more healthy I got busy in the kitchen, tinkering to cut the fat and sugar in half, while adding additional crunch and munch. My newly imagined recipe tastes better than ever with the addition of milk and yogurt soaked oats, flax, dried cranberries and apricots, and pumpkin seeds. Rather than pouring the batter into individual muffin tins I opted to use cake pans, which makes hosting a friend for a coffee or tea date a breeze. Cut yourself a thick slice and slather with room temperature cream cheese or butter for a truly sublime morning meal.


3 cups whole wheat flour

3 tablespoons flax meal

1 cup white sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1 tablespoon grated ginger

2 cups grated carrots

1 apple, peeled, cored and grated

1/2 cup raisins or dried cranberries

1/2 cup chopped dried apricots

1/2 cup chopped nuts (pecan, walnut, or hazelnut)

1/2 cup coconut

1 cup whole oats

3 eggs

1 cup greek yogurt

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla

1/4 cup pumpkin seeds


In a large bowl mix together flour, flax, sugar, baking soda, cinnamon, and salt.

Stir in carrot, dried fruit, nuts, coconut, grated ginger and apple.

In a medium bowl soak oatmeal in yogurt, milk, beaten eggs, oil and vanilla.

Stir into flour mixture until batter is just combined.

Pour batter into two well-greased cake pans and sprinkle with pumpkin seeds.

Bake at 350 for 25 minutes.

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