Simple Morning Glory Muffins

These moist and hearty morning glory muffins are simple to make but loaded with carrots, apples, coconut, raisins and walnuts which makes them the best on-the-go breakfast or snack! 

These morning glory muffins are a glorious way to start the day! Similar to my homemade carrot bread, they not only have carrots, but are also loaded with apples, shredded coconut and nuts to fuel your morning. 

Just like my favorite cinnamon donut muffins, warm cinnamon adds a cozy flavor and gives these muffins a bakery feel. They will be an instant hit with your family and friends! 

I love to keep half the batch of these homemade muffins and my easy blueberry muffins in the freeze so they are always on hand for breakfast, brunch or even to enjoy as an afternoon snack! 

Why You’ll Love These Simple Muffins

• Healthy and hearty muffins: A nutritional boost from added apples, carrots and nuts makes these a great alternative to sugar loaded traditional muffins.
• Flavorful: These muffins have so many delicious ingredients from the fruit and grated veggies to the nuts and warm spices! 
• Freezer Friendly: Make a double batch of these muffins as they freeze well for breakfast or on-the-go snacks!

Ingredients Needed For Morning Glory Muffins

• Eggs: Eggs added necessary binding to those muffins.
• Oil: I used vegetable oil, but any oil works like melted coconut oil.
• Vanilla extract: Adds rich flavor to the muffins.
• Shredded carrots: Shred the carrots yourself versus using pre-shredded.
• Raisins: Either regular or golden raisins.
• Walnuts: Adds a crunchy texture but can be optional if needed.
• Unsweetened coconut: I love the texture that shredded coconut adds. If you love sweeter muffins, use sweetened or you can omit the coconut as well.
• Apple: Any apple works, it will need to be peeled, cored and grated.
• All-purpose flour: Adds structure to the muffin batter.
• Sugar: I used granulated sugar but if you like a subtle taste of molasses try brown sugar.
• Cinnamon and salt: Adds warm spice and flavor!
• Baking soda: Gives the muffins a high rise.

Substitutions and Variations

• Zucchini: If you are out of carrots or apples, shredded zucchini would work well!
• Crushed pineapple: Instead of apples, try well-drained crushed pineapple. 
• Healthy morning glory muffins: If you would like a low sugar muffin, you can cut up to half the sugar. You can also substitute half the oil with unsweetened applesauce!
• Additional spices: Along with the cinnamon or in place of try a pinch of ginger, a ½  teaspoon of nutmeg and ¼ teaspoon of ground cloves.
• Nuts and dried fruits: Instead of raisins try chopped dates or cranberries. Swap the walnuts for pecans or almonds. You could even omit the nuts for sunflower seeds! 
• Zest: Add some orange zest for some added flavor and a burst of citrus! 

How to Make Morning Glory Muffins

Whisk dry ingredients: In a medium bowl whisk together the flour, sugar, cinnamon, salt and baking soda.

Mix wet ingredients: In a large bowl using a mixer, beat together the eggs, oil and vanilla. Stir in grated carrots, raisins, walnuts, coconut and grated apple.

Combine muffin batter: Add the flour mixture into the wet ingredients a small amount at a time until the batter is just combined.

Bake: Spoon the batter into the prepared muffin tin lined with paper liners and bake at 350°F for 25-30 minutes. Let the muffins cool for 5 minutes on a wire rack. Serve warm. Enjoy!

Expert Tips

• Loaf: Line a loaf pan with parchment paper and bake for 45 minutes or until a toothpick comes out clean. 
• Mini muffins: Decrease baking time by half. 
• Don’t use pre-grated carrots: They do not add as much texture or flavor and are often drier than freshly grated carrots. 
• Room temperature ingredients: Using room temperature ingredients results in muffins that have a better texture as well as allowing for consistent mixing. 
• Line the muffin tin with liners: This makes for easier cleaning up! I often spray the liners with cooking spray so the muffins release easily from the paper liner.

Storage

• Store: Store leftovers of your morning glory muffin recipe in an airtight container at room temperature for up to 2 days. For longer storage up to 5 days, place in the refrigerator. 
• Freeze: Cool completely then place in a freeze safe storage bag and store for up to 3 months. Thaw in the refrigerator or at room temperature.

FAQs

Why are they called morning glory muffins?

The story goes that they are called morning glory muffins as they originated at the Morning Glory Cafe on Nantucket Island in Massachusetts. The owner and chef, Pam McKinstry is thought to have created the muffins as one of the cafe’s signature baked goods.

Why are my muffins dense and dry?

This is usually due to over stirring the batter. Muffins and quick breads require only enough stirring until the batter combines, otherwise the risk of additional gluten develops resulting in tough, dense muffins. 

Another reason could be that the oven temperature was too high or that you overbaked the muffins. Muffins will continue to bake after you remove them from the oven, so only bake until a toothpick inserted in the center comes out clean. 

Are these healthy muffins?

Healthier than most due to the added vegetables and fruits that give the muffins a nutritional boost! They do have oil and sugar. Keep in mind that these are just part of a balanced diet!

Can I make these egg-free?

While usually you can replace one egg with a flax egg, this recipe for morning glory muffins contains three eggs. I would worry that they would not bind properly if you only used flax eggs. Let me know if you try! 

Can I use a different type of flour? 

While all-purpose flour will work best, you could try half whole wheat flour or use white whole wheat flour on a 1:1 substitute. The muffins may be a bit more dense. Almond flour might work as well as a 1:1 gluten free flour. I would not use coconut flour. 

More Quick Bread and Muffin Recipes

• Veggie Pizza Muffins
• Zucchini Loaf
• Easy Pumpkin Bread
• No-Knead Blueberry Muffins
• Soft Nutella Muffins