Morning Glory Muffins Recipe

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Loaded with wholesome ingredients and warm spices, Morning Glory Muffins are the perfect grab-and-go breakfast or midday snack. These hearty muffins are naturally sweetened and brimming with texture thanks to shredded carrots, apples, raisins, nuts, and coconut. The flavors melt together into something comforting yet fresh—like a hug in muffin form.

Whether you’re rushing out the door or sitting down with your morning coffee, Morning Glory Muffins offer a nourishing start to your day. They’re easy to make ahead, freeze beautifully, and can be made a little different each time depending on what you have in your pantry. Moist, flavorful, and nutrient-packed, they truly live up to their name.

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What Makes Morning Glory Muffins So Good?

These muffins shine because they balance healthy ingredients with big flavor. Grated carrot adds natural sweetness and moisture, while chopped apples provide bursts of tart juiciness. Raisins or dried cranberries add chewy contrast, and a handful of nuts delivers a satisfying crunch. Cinnamon ties it all together with a cozy warmth.

You can make them gluten-free by using a 1:1 gluten-free flour blend or reduce the sugar if you like things less sweet. They’re endlessly customizable, so feel free to swap ingredients to suit your taste or dietary needs.

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Ingredients for the Morning Glory Muffins Recipe

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup light brown sugar, packed
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots (about 2 medium)
• 1 apple, peeled and grated
• 1/2 cup crushed pineapple, drained
• 1/3 cup raisins or dried cranberries
• 1/3 cup chopped walnuts or pecans
• 1/4 cup unsweetened shredded coconut

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How To Make the Morning Glory Muffins Recipe

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Grate the carrots and apple, drain the pineapple, and chop the nuts. Set everything aside so it’s ready to go.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, ginger, and salt. Make sure everything is evenly combined.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the oil, eggs, and vanilla extract. Stir in the grated carrots, apple, and crushed pineapple.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the raisins, nuts, and shredded coconut. Be careful not to overmix—just stir until everything is incorporated.

Step 5: Fill and Bake

Divide the batter evenly among the prepared muffin cups. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They’re delicious warm, but even better the next day when the flavors have had time to mingle.

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Serving and Storing These Muffins

Morning Glory Muffins are at their best served slightly warm, either straight from the oven or reheated in the microwave for about 10 seconds. They pair beautifully with a smear of butter, cream cheese, or nut butter if you’re feeling indulgent.

To store, keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or airtight container. They can be frozen for up to 3 months—just thaw at room temperature or microwave for a quick warm-up.

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Frequently Asked Questions

How can I make these muffins vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use coconut oil or any neutral oil. Make sure your sugar is vegan, too.

Can I make them gluten-free?

Yes! Substitute the all-purpose and whole wheat flours with a 1:1 gluten-free baking blend. The muffins still come out moist and flavorful.

What if I don’t like raisins?

You can leave them out entirely or replace them with chopped dates, dried cranberries, or even mini chocolate chips for a sweet twist.

Can I use applesauce instead of oil?

Yes, you can substitute half or all of the oil with unsweetened applesauce for a lower-fat version. Keep in mind, the texture will be slightly softer.

How do I get that perfect bakery-style muffin top?

Fill the muffin cups nearly to the top and start baking at 425°F for the first 5 minutes, then reduce to 350°F for the remaining time. This encourages a nice domed top.

Are these muffins good for kids?

Absolutely! They’re naturally sweetened with fruit and packed with hidden veggies, making them a parent-approved snack or lunchbox treat.

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Want More Muffin Ideas?

If you love these Morning Glory Muffins, you’ll probably enjoy these other delicious baked treats:

• Cinnamon Donut Bread Recipe for a nostalgic, sugary swirl.
• Raspberry Crescent Rolls if you’re craving something fruity and flaky.
• Lemon Loaf Recipe when you want a bright citrus flavor.
• Easy Carrot Cake Bars with Cream Cheese Frosting for another carrot-packed dessert.
• Cherry Chocolate Cheesecake if you’re in the mood for something rich and indulgent.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you skip the raisins or add extra pineapple? Maybe you swapped the nuts for seeds?

I love seeing how you make these recipes your own. And if you’re hungry for more, check out my daily recipe inspirations over on Pinterest – Nina Dishes.

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