These Morning Glory Muffins are made with whole wheat flour, carrots, apples, flax, and raisins for a muffin that packs a nutrition and flavor punch in every bite. If you’ve ever wanted to eat carrot cake for breakfast, this muffin recipe is for you! It’s the perfect grab and go breakfast or afternoon snack!
Table of Contents
A Truly Glorious Morning Glory Muffin Recipe
In my early 20s, I worked for a local bakery that was known for a few specific things: their wedding cakes, which thankfully I had no part in producing. I am not built for that kind of stress. And also these Frosted Pumpkin Cookies and Morning Glory Muffins.
I can’t tell you the number of these muffins I served and ate over the years I worked there. On the lucky occasions when we didn’t sell out, I brought home leftovers so the whole family could get hooked on them as well.
There’s something about this combination of fruits, veggies, nuts, and grains that feels simultaneously indulgent and virtuous. The muffins are moist and filled with warm spices, like a cross between Apple Dapple Cake, Carrot Cake, and Apple Cinnamon Muffins, but make it healthy.
There are so many different mix-ins in these muffins that you can have fun experimenting with your own favorites. Over many years of testing and tweaking, I’ve found that I prefer my Morning Glory Muffins without nuts, but you’ll see them included as an option in the recipe below.
These freeze beautifully and are great to have on hand for quick breakfasts. Feel free to make these your own and enjoy the heck out of every bite!
CourtneyKey Ingredients + Substitutions
- White Whole Wheat Flour- I love using white whole wheat flour to give my baked goods a nutritional boost without tasting too wheat-y. That said, you can absolutely substitute whole wheat flour or all purpose flour based on your needs or what you have on hand.
- Brown sugar- Molasses-y and rich, this lends just the right amount of sweetness to the muffins.
- Spices & Leaveners– I used a mixture of cinnamon and ginger for that warm fall feeling, plus vanilla extract for flavor and baking soda for lift.
- Carrots- You’ll need grated carrots for this recipe. To save time, you can buy pre-grated carrots from the store if you prefer.
- Apples– Choose a firm, sweet tart apple like Cosmic Crisp or Pink Lady.
- Shredded coconut– I use unsweetened coconut, but sweetened also works.
- Flax seed– A fantastic boost of fiber that you won’t even taste! Trust me, my kids would tell me if they could taste it.
- Nuts– As I mentioned earlier, I’ve decided I prefer my muffins without nuts, but if you like a little crunchy texture in your muffins, I recommend using pecans or walnuts.
- Eggs– Eggs add moisture and bind the ingredients together.
- Oil– Coconut oil or vegetable oil both work well in this recipe.
- Raisins– A long time ago I picked up a tip to always soak raisins in liquid before baking with them. It is such a game changer! If you hate raisins, feel free to omit them, but I encourage you to give them a try. After soaking, they’re sweet, soft little pockets that are a pleasure to eat. I also use this technique in this Chewy Spiced Apple Cake.
For a complete list of ingredients and instructions, please see the recipe card below.
How to Make Morning Glory Muffins
Step 1: Soak raisins. Place the raisins in a bowl and pour orange juice over top. Set aside to soak while you prepare the remaining ingredients.
Step 2: Whisk dry ingredients. In a large bowl, whisk together flour, sugar, cinnamon, ginger, salt, and baking soda.
Step 3: Add wet ingredients. Add shredded carrots and apple, coconut, nuts, and flax seed. Mix until most of the white streaks are gone. The batter will be very thick.
Step 4: Add eggs and liquid. Add beaten eggs, vanilla extract, and the raisins with all the orange juice. Stir gently just until the mixture is combined.
Step 5: Scoop and prep. Line two muffin tins with 18 liners. Fill each cupcake liner almost to the top.
Step 6: Bake. Bake the muffins at 375 degrees for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan, then remove to a wire rack to cool completely.
Storage and Freezing Instructions
- Morning glory muffins can be stored in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days.
- These freeze beautifully! To freeze muffins, cool completely then wrap in saran wrap and place in a freezer safe container or freezer ziplock bag. Freeze for up to 3 months. Thaw overnight at room temperature.
Recipe Tips & Variations
- Shorten your prep time by using a food processor to grate the carrots and apples.
- Swap the orange juice. These would also be amazing with apple cider or pineapple juice.
- Trade half the oil for applesauce. If you’d like to reduce the fat count of these muffins, you can swap half of the oil for unsweetened applesauce.
- Experiment with your favorite mix-ins. Feel free to use your favorite nuts, omit the flax seed or shredded coconut, or swap raisins for cranberries. Make them your own!
FAQs
The original morning glory muffin featured carrots, apples, raisins, pecans, coconut, and cinnamon. Now, you can find varieties with grated zucchini or other additions like sunflower seeds or canned pineapple. They are really a “kitchen sink” type muffin, with something for everyone!
Morning Glory Muffins were invented in 1978 by Chef Pam McKinstry, who served them at her famous Morning Glory Cafe in Nantucket. They gained nationwide popularity when her recipe was published in Gourmet in 1981.
If you would like, you can reduce the brown sugar to half cup, and add 1/4 cup maple syrup or honey.
More Muffin Recipes to Try
- Orange Poppy Seed Muffins
- Sour Cream Banana Muffins
- Blueberry Oatmeal Muffins
- Citrusy Zucchini Muffins
- Easy Banana Blackberry Muffins
- Lemon Raspberry Muffins with Jam
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Morning Glory Muffins
Ingredients
- 1/2 cup raisins
- 1/2 cup orange juice
- 2 cups white whole wheat flour
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots (from about 4 medium carrots)
- 2 medium sweet tart apples (peeled and grated)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup ground flax seed
- 1/2 cup chopped pecans or walnuts ((optional))
- 3 large eggs
- 2/3 cup vegetable or coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees. Line two muffin tins with 18 cupcake liners.
- Place the raisins in a bowl and pour the orange juice on top. Let them soak for at least 10 minutes while you prepare the rest of the recipe.
- In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in carrots, apples, coconut, flax seeds, and nuts until most of the white streaks are gone. The mixture will be very thick.
- In another bowl, beat together eggs, oil, and vanilla. Add to the flour mixture along with the raisins and all of the orange juice. Stir together gently until just combined.
- Fill each muffin liner almost to the top. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pans for 5 minutes then place on a cooling rack. Enjoy warm or at room temperature.
Notes
- Morning glory muffins can be stored in an airtight container for 3-4 days or in the fridge for 6-7 days.
- To freeze, wrap the muffins in saran wrap, then place them in a freezer bag. Freeze for up to 4 months. Thaw overnight at room temperature or heat in the microwave in 30 second increments.
- Feel free to experiment with the mix-ins. You can omit the flax seeds or nuts, swap cranberries for raisins or omit them completely.
Nutrition
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