Sometimes getting your family (and yourself) out the door on crisp, dark mornings can feel like a daunting task. Recently, we talked a bit about getting back into the routine. With a little planning ahead, having a delicious and satisfying breakfast is totally doable, and it ensures you start the day off on the right foot.

Baked goods often get a bad rap, but healthier whole grain and produce-packed versions are worthy of your first meal (and no one has to know that they’re anything but delicious). Plus, they’re ideal for making ahead on the weekend so you have grab-and-go options during the week. Enter our famous Morning Glory Muffins.

What’s the story, Morning Glory?

Earthbound Farm’s culinary consultant, Chef Pam McKinstry, created these muffins in 1978 for her eponymous restaurant on Nantucket Island. The recipe was first published in Gourmet Magazine in 1981, and in 1991 it was chosen as one of the magazine’s 25 favorite recipes from the past 50 years.

These muffins are substantial enough to be satisfying day-starters or significant snacks. Chock-full of produce, they’re a great way to get more (organic) fruit into your day.

What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have married. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months. So fire up a batch this weekend, and add some glory to your mornings (or your day)…your family will thank you.