Name: Morning Glory Muffins with Sprouted Spelt Flour Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1-1/2 cup sprouted spelt flour (about 6 oz, or substitute with whole wheat flour); 1/2 cup all-purpose flour; 3/4 cup brown sugar (lightly packed); 1 tbsp baking powder; 2 tsp baking soda; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp salt; 1/2 cup coconut oil (melted); 3/4 cup apple sauce; 1 tbsp vanilla extract; 1 cup shredded zucchini (about 1 small zucchini); 2 cups shredded carrot (about 2 large carrots); 1/2 cup raisins; 1/2 cup unsweetened medium shredded coconut; 1/2 cup walnuts; 1/4 cup pumpkin seeds (pepitas); 2 tbsp sesame seeds; 2 tbsp millet (optional); Millet and sesame seeds for topping

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I absolutely adore these Morning Glory Muffins with Sprouted Spelt Flour Recipe because they combine wholesome ingredients with vibrant flavors that make every bite a little celebration of health and taste. With the perfect balance of moist shredded veggies, crunchy nuts and seeds, and a gently sweet, warmly spiced crumb, they’ve become my go-to for breakfast or an anytime snack that feels indulgent yet nourishing.

Why You'll Love This Morning Glory Muffins with Sprouted Spelt Flour Recipe

From the first time I baked this recipe, I fell in love with its complex flavor profile. The blend of cinnamon and ginger gives these muffins a cozy, inviting warmth, while the shredded carrot and zucchini add natural sweetness and moisture that keeps them incredibly tender. The addition of raisins, coconut, walnuts, and a mix of seeds creates delightful bursts of texture and nutty richness, making every bite delightful.

Not only do these muffins taste amazing, but they are also wonderfully easy to prepare. I appreciate how straightforward the process is—just mix the dry and wet ingredients separately before bringing it all together, then bake. It’s great for busy mornings or casual brunches. Plus, the recipe’s versatility means it shines at any occasion, from a laid-back weekend breakfast to a festive gathering where you want to offer something a bit special yet wholesome. This recipe stands out because it combines nutritious ingredients like sprouted spelt flour, which gives it a rustic, hearty feel without weighing the muffins down.

Ingredients You'll Need

A black metal muffin tray holds nine muffins with a rough textured dark brown top, each sprinkled with white sesame seeds and green pumpkin seeds. The muffins are domed with a slightly cracked surface showing a dense crumb beneath. Most muffins rest in white paper liners inside the tray. The tray is placed on a wooden surface with visible grain and knots. Photo taken with an iphone --ar 4:5 --v 7

I love how simple yet thoughtfully chosen the ingredients in this recipe are. Each one plays a crucial role in building the muffins’ flavor, texture, and beautiful color—from the sprouted spelt flour’s wholesome heartiness to the fresh shredded vegetables’ natural sweetness and moisture.

Quick Tip

All ingredient amounts are listed in the recipe card below

Sprouted spelt flour: Provides a nutty, wholesome base with enhanced digestibility and nutritional value.
All-purpose flour: Helps balance texture and structure for the perfect muffin crumb.
Brown sugar: Adds subtle caramel notes and moisture to the muffins.
Baking powder & baking soda: These leavening agents ensure the muffins rise light and fluffy.
Ground cinnamon & ginger: Warm spices that bring depth and coziness to the flavor.
Salt: Enhances all the flavors and balances the sweetness.
Coconut oil: Brings tender crumb and a delicate tropical richness.
Apple sauce: Adds natural sweetness and moisture while keeping them lighter than oil alone.
Shredded zucchini & carrot: Fresh veggies that contribute sweetness, color, and a moist texture.
Vanilla extract: Lifts all flavors with a smooth aromatic note.
Raisins: Sweet, chewy bursts that contrast the texture beautifully.
Unsweetened shredded coconut: Adds a tender chew and a subtle tropical nuance.
Walnuts: Crunchy and earthy, they add a wonderful texture and flavor complexity.
Pumpkin and sesame seeds: Provide nutty, toasty crisps both inside and sprinkled on top.
Millet (optional): Adds a lovely subtle crunch and a rustic touch.

Directions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously spray it with non-stick cooking spray. This helps the muffins release effortlessly after baking.

Step 2: In a large bowl, whisk together the sprouted spelt flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. I like to whisk the dry ingredients well so everything is evenly distributed—this step makes a big difference in the final texture.

Step 3: In a separate bowl, mix the melted coconut oil, apple sauce, shredded zucchini, shredded carrot, and vanilla extract. Stir these wet ingredients until combined well and silky smooth.

Step 4: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. When the batter looks uniform but not overmixed, fold in the raisins, shredded coconut, walnuts, pumpkin seeds, sesame seeds, and millet if you are using it. This folding step keeps the nuts and seeds from breaking up too much.

Step 5: Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Then sprinkle extra sesame seeds and millet on each muffin to give a pretty, crunchy topping once baked.

Step 6: Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let the muffins cool in the pan for around 5 minutes before transferring them to a wire rack to cool completely. I find they’re best enjoyed warm with a little vegan butter melting on top.

Servings and Timing

This Morning Glory Muffins with Sprouted Spelt Flour Recipe makes 12 generous muffins, perfect for sharing or stocking the week ahead. The prep time is remarkably quick—about 10 minutes to grate veggies and mix ingredients—while the baking takes around 25 minutes. Add a few minutes to let the muffins cool slightly, and you’re looking at about 40 minutes total from start to finish. This makes it a fantastic recipe for busy mornings or relaxed weekends alike.

How to Serve This Morning Glory Muffins with Sprouted Spelt Flour Recipe

Three dark brown muffins sit closely together on a light wooden board, each topped with white sesame seeds and green pumpkin seeds. The muffins have a rough texture with visible bits of carrot or similar vegetables inside, and are wrapped in white paper liners. In the background, a black muffin tray holds more muffins, all slightly blurred. The setting is on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

I love serving these muffins warm because the gentle heat beautifully enhances their natural sweetness and releases the subtle aromas of cinnamon and ginger. A pat of vegan butter or a drizzle of natural nut butter on top takes them to another level of comfort. For a brunch spread, I like pairing them with fresh fruit, a dollop of coconut yogurt, or a little sparkling apple cider—these complement the muffins’ fresh, wholesome flavors perfectly.

If I’m bringing these to a gathering, I arrange them on a rustic wooden board, scattered with extra seeds and small bunches of fresh herbs like mint or thyme for an elegant yet homey feel. For drinks, a lightly spiced chai latte or a hot herbal tea always pairs incredibly well. And don’t forget, they’re just as lovely served at room temperature, making them an easy grab-and-go snack or picnic addition.

They work great for holiday breakfasts, weekend brunches, and even as a nutritious lunchbox treat. Because of their blend of veggies, nuts, and seeds, they really feel like a thoughtfully balanced bite any time of day.

Variations

I like to keep this recipe flexible! If you want to swap the sprouted spelt flour for whole wheat flour, you absolutely can — the flavor will be slightly different but just as hearty. For a gluten-free version, try using a combination of almond flour and oat flour instead, although the texture may be denser and a bit more crumbly.

Vegan modifications are already embedded here since the recipe uses coconut oil and applesauce instead of eggs and butter, but if you want to experiment, adding a flax egg or chia egg can boost binding and moisture. For a sweeter or more indulgent muffin, you might add chopped apples or pineapple for bursts of juicy sweetness, or swap raisins with dried cranberries or chopped dates.

Beyond the oven, I’ve even baked these muffins in silicone muffin cups placed inside an air fryer basket, reducing cook time and getting a lightly crisped top quickly. The variety of nuts and seeds can also be customized to your pantry—think pecans, almonds, or hemp seeds to shake things up.

Storage and Reheating

Storing Leftovers

After enjoying your fresh batch of Morning Glory Muffins with Sprouted Spelt Flour Recipe, I recommend storing any leftovers in an airtight container at room temperature for up to three days. If you want them to last longer, keeping them in the refrigerator extends freshness up to a week. I like using glass containers with tight lids because they help maintain moisture without the muffins getting soggy.

Freezing

These muffins freeze beautifully, which is perfect if you want to batch bake. Wrap each muffin individually in plastic wrap or beeswax wrap, then place them all in a freezer-safe bag or container. They keep well for up to three months frozen. When you’re ready to enjoy, simply thaw them at room temperature or warm gently in a low oven or toaster oven to bring back the just-baked softness.

Reheating

The best way I’ve found to reheat these muffins is by placing them in a preheated 325°F oven for about 8 to 10 minutes, or until warm throughout. This brings back their freshly baked texture without risking sogginess. You can also zap a muffin in the microwave for 20 to 30 seconds if you’re in a hurry, but I find the oven method is worth the extra time for best flavor and texture.

FAQs

Can I substitute the sprouted spelt flour with regular whole wheat flour?

Yes! You can swap sprouted spelt flour with regular whole wheat flour, though the texture might be slightly denser and the flavor a little less sweet and nutty. Sprouted flours are generally more digestible and have a lighter crumb, but whole wheat works well in a pinch.

Are these muffins vegan?

Absolutely! This recipe uses coconut oil and applesauce instead of eggs and butter, making it entirely plant-based and suitable for vegan diets. It’s a great example of how delicious vegan baking can be.

Can I use frozen shredded zucchini or carrot?

While fresh shredded zucchini and carrot are best for texture and moisture control, you can use frozen if you thaw and thoroughly drain them to avoid excess water. Too much moisture can make the muffins soggy or dense.

What is the purpose of adding seeds like sesame and millet?

Seeds add wonderful crunch and texture contrast, plus an earthy, nutty flavor that elevates the muffins. They also contribute healthy fats and nutrients, making the muffins even more wholesome and satisfying.

How long do these muffins keep fresh once baked?

Stored in an airtight container at room temperature, these muffins keep fresh for about three days. Refrigeration can extend their life up to a week, but be sure to warm them slightly before serving for the best taste and texture.

Conclusion

If you’re looking for a wholesome, flavorful muffin that feels both comforting and nourishing, I truly hope you give this Morning Glory Muffins with Sprouted Spelt Flour Recipe a try. It’s one of those recipes I keep coming back to, whether for an energizing breakfast or a satisfying snack. Baked with love and packed with vibrant ingredients, these muffins are just waiting to become your new favorite go-to!

Morning Glory Muffins with Sprouted Spelt Flour Recipe

Why You'll Love This Morning Glory Muffins with Sprouted Spelt Flour Recipe