hearty breakfast muffins


The current location of the Toyota/Lexus dealership at Leslie and Eglinton was once home to The Inn on the Park, and on that same property was a Sports Clubs of Canada facility, and within that fitness club was a cafe that served hearty morning glory muffins. I was around 6-years old when these muffins came into my life, emerging from the playroom to join my mom for a post-workout breakfast. In my somewhat foggy childhood memory, I remember the muffins being full of tasty bits, each bite like a treasure hunt. They were also super-sized, which made them all that much more appealing to my small self. Looking to recreate a compact breakfast treat that was both tasty and wholesome, I experimented until I landed on this version. With the wisdom of age, I now prefer them as mini muffins (yes, it’s okay to eat two!), so this recipe makes 24 small ones. 

You can use walnuts instead of pumpkin seeds, dates instead of apricots, or raisins instead of cranberries – work with the flavours you like and what you have in your pantry. These muffins freeze well, so I will make up a batch and then wrap them in sets of two or four to be easily defrosted at a later date.


1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats (not instant oatmeal)
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1 egg
1/3 cup buttermilk
1/2 cup packed brown sugar
3 tbsp vegetable oil
1 cup grated carrot (about 2 large carrots)
1/2 cup grated apple (about half an apple)
1/2 cup grated zucchini (about 1 whole small zucchini)
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/4 cup dried apricots

Preheat oven to 350F.

In a large bowl, stir together flours, oats, baking powder, baking soda, spices, and salt.

In a separate bowl, whisk egg, buttermilk, brown sugar and oil until smooth. Pour wet ingredients into bowl with dry ingredients. Stir to combine. It may seem dry, but the addition of the grated fruit and veggies will fix that.

Add shredded carrot, apple, and zucchini. Mix until all incorporated. Gently stir in dried fruit and seeds.

Line a mini muffin tin with paper cups (I prefer the Paper Chef parchment liners). If you don’t have liners, lightly grease the muffin tin with vegetable oil. Spoon batter into prepared muffin tin, filling each to the top.

Bake for 15-17 minutes. The muffin tops should be firm and golden. Pierce a muffin with a toothpick – it should come out clean with no batter when they are cooked through. Remove from oven and transfer to a wire rack to cool completely.

Store in an airtight container for 2-3 days, or store in the freezer and then take out the night before so they will be defrosted and ready for breakfast the next morning.