Loaded with fruit and nuts, these Morning Glory Muffins are a healthy and delicious way to start the day. But they are way too good to serve just in the morning; they make a great snack any time!
You can easily switch out the ingredients to adapt them to your liking. I’ll share several tasty ideas below; give any of them a try. It’s a great recipe because there are so many way to make it your own!
We love these muffins warm from the oven just as they are, but slathered with butter or honey butter they are even more amazing! And of course you can drizzle them with honey or jam.
Why we love this morning glory muffin recipe:
- No mixer required, all you need is a good whisk and a bowl.
- Half whole wheat flour adds fiber and nutrients, but with some white flour, they aren’t so dense that kids don’t like them.
- Applesauce adds moisture and a bit of sweetness.
- With both shredded carrots and apples, they taste like a cross between carrot cake and apple cinnamon muffins. Coconut and pecans add great texture.
- They freeze well and make perfect on the go snacks.
Why is it called a morning glory muffin?
Decades ago chef Pam McKinstry served muffins for breakfast in her Morning Glory Café on Nantucket Island. Loaded with carrots, raisins, cinnamon, and other tasty ingredients, they quickly became a favorite.
In 1981 the recipe was published in Gourmet magazine, and then the muffins became popular around the country. Now they are a staple in many home kitchens. Just like back in the 80’s, these tasty muffins are a glorious combination of flavors and textures!
HOW TO MAKE MORNING GLORY MUFFINS:
- PREP – Peel & grate the carrots and apple. Spray 16 muffin cups with cooking spray. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Whisk together the oil, brown sugar, applesauce, eggs, vanilla, carrots, shredded apples, coconuts, and raisins in a large bowl.
- DRY INGREDIENTS – In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Gently stir into the wet ingredients with the nuts.
- BAKE – Divide the batter evenly between the 16 prepared muffin cups. Bake at 350° for 18-20 minutes, or until the top is set and a toothpick comes out clean.
If you have any muffins leftover, they will keep at room temperature in an airtight container for 2-3 days. Storing them in the refrigerator will keep them fresh a day or two longer.
You can also freeze them in airtight containers. I recommend heavy duty ziplock bags. You can squeeze out the air as you remove muffins, so they don’t get freezer burn as quickly. I’ve stored them for up to 4 months with no problems.
To serve frozen muffins, you can let them thaw at room temperature, or heat them in the microwave for 30-60 seconds, depending on your microwave.
Can I make mini muffins?
Yes, you can make mini muffins. They are even harder to resist. I can pop half a dozen of those babies in my mouth without even realizing it – haha!
You will end up with at least 36 muffins. If you don’t have several mini muffin pans, you can cut the recipe in half. (Just use one egg and one egg yolk)
Mini muffins will bake much faster than regular sized muffins. They will probably only need 11-12 minutes of baking time. Ovens vary, so check them early to make sure you don’t over bake them.
- For extra plump and juicy raisins, soak them in a bit of hot water or hot orange juice for 30-40 minutes. Drain off all of the liquid before adding the raisins to the muffin batter.
- After adding the dry ingredients, stir with a light touch. If you overmix the batter, you can end up with tough muffins.
- Freshly ground white wheat flour makes for the lightest and fluffiest muffins. I personally have never had good results with whole wheat flour from the store.
- If your flour is lumpy or compacted, sift it before measuring.
- In addition to the cinnamon, add some ground ginger, nutmeg, or cloves.
- Stir in some drained crushed pineapple with the other wet ingredients.
- You can use either all whole wheat flour (for heartier muffins), or all white flour (for lighter muffins).
- In place of the raisins, you can use dried cranberries or chopped dates.
- Use melted butter or coconut oil instead of vegetable oil.
- Honey or pure maple syrup can be used in place of the brown sugar.
- For extra crunch, add sunflower seeds or pepitas.
- If you don’t have applesauce, you can use mashed banana, pumpkin puree, or just additional canola or vegetable oil.
- For a bright, fresh taste, add a teaspoon or two of orange zest.
- In place of the pecans, feel free to substitute chopped walnuts.
MORE TASTY MUFFIN RECIPES:
- Cinnamon Muffins
- Rhubarb Muffins
- Oatmeal Muffins
- Whole Wheat Blueberry Muffins
- Strawberry Chocolate Chip Muffins
- Healthy Pumpkin Muffins
If you try and love this muffin recipe, please leave a comment and a five star rating below!
MORNING GLORY MUFFIN RECIPE
Morning Glory Muffins
There's a reason these hearty muffins have been popular for decades! They are packed with tasty ingredients and taste amazing any time of day.
- 2/3 cup canola oil
- 3/4 cup brown sugar
- 1/3 cup applesauce
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (I used 2 large carrots.)
- 1 granny smith apple, peeled and shredded
- 1/2 cup shredded sweetened coconut
- 1/2 cup raisins
- 1 cup all purpose flour
- 1 cup whole wheat flour (freshly ground)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup chopped pecans
- Spray 16 muffin cups with non stick cooking spray. Preheat oven to 350 degrees.
- Peel and grate the carrots and apple.
- In a large mixing bowl, whisk together the oil, brown sugar, applesauce, eggs, vanilla, carrots, apples, coconuts, and raisins.
- Whisk together flour, baking soda, salt, and cinnamon in a small bowl. Add to the wet ingredients with the nuts. Stir gently till mixture is barely combined.
- Spoon batter into 16 prepared muffin cups.
- Bake 350 degrees for 18-20 minutes or until the tops are set. If you over bake, the muffins will be dry.
- Let cool in pans for about 5 minutes, then remove to wire racks to cool completely.
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Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 222mgCarbohydrates: 29gFiber: 2gSugar: 14gProtein: 4g
We love these hearty muffins for breakfast, but you could even drizzle them with cream cheese icing for a tasty dessert!
My family loves these!! They are packed with nutrition & taste so good! We make them for breakfast, but love taking these with us on trips!