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    Home » Recipes » Breakfast » Morning Glory Muffins

    PUBLISHED: June 26, 2022 • By Toni Dash 33 Comments

    Morning Glory Muffins

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    morning glory muffins on beige plate close up.

    This Morning Glory Muffin recipe is a perfect healthy breakfast especially for busy mornings. A favorite classic muffin recipe, packed with wholesome ingredients and carrot cake flavors! Easy to make and a perfect way to start the day off right with a cup of coffee or a delicious snack option.

    morning glory muffins on beige plate close up.

    These easy to make muffins are a great way to the day! The easy recipe is bursting with loads of homey flavors. Whether eaten as a grab-and-go breakfast option or snack.

    In addition to the wholesome, nutritious ingredients, they taste like eating cake for breakfast with moist crumbs!

    Delicious morning glory muffins have remained favorite muffins and no doubt why!

    Jump to:
    • What Are Morning Glory Muffins?
    • Recipe Ingredients Notes
    • How to Make Morning Glory Muffins
    • Variations
    • Expert Tips
    • How to Store
    • More Recipes You’ll Love!
    • Recipe

    What Are Morning Glory Muffins?

    The original morning glory muffins were created by Chef Pam McKinstry in 1978 for her Morning Glory Cafe restaurant on Nantucket Island. The original recipe was first published in Gourmet Magazine in 1981, and was then chosen in 1991 as one of the magazine’s 25 favorite recipes from the past 50 years.

    They are typically made with whole wheat flour, grated carrot, cinnamon and a variety of other ‘add in’s like raisins, pineapple, coconut, and nuts. Packed with wholesome and hearty ingredients to fuel your day.

    Morning Glory muffins taste similar to carrot cake. They are moist, light and cakey as well as filled with wonderful textures and flavors.

    morning glory muffins close up batch

    Recipe Ingredients Notes

    Don’t let the long list of ingredients scare you! Most of the healthy ingredients do not require preparation, just to be measured and thrown in!

    morning glory muffins labelled ingredients.

    Whole wheat flour. This is the traditional type of flour used for healthy morning glory muffins. Regular all purpose flour or gluten-free measure-for-measure flour can be substituted. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free muffins.

    Crushed pineapple. You’ll use 1 1/4 cup which is 1 8-ounce can.

    Nuts. A half cup of chopped nuts are used. Walnuts, almond or pecans are all delicious.

    Unsweetened coconut. Unsweetened grated coconut or coconut flakes can be used.

    Granny Smith apple. You’ll use a grated tart apple. We love Granny Smith apples for this. The tartness offsets the other sweet ingredients. Rinse and core the apple before grating it. It does not need to be peeled (but CAN be peeled if preferred).

    Unsweetened applesauce. Either store bought or homemade applesauce can be used. We love this Instant Pot Applesauce recipe!

    Carrots. Peel and grate the carrots yourself with a box grater. Though grated carrots are sold at the grocery store they often are dry and have a distinct flavor that does not bake out of the muffins (we tested it).

    morning glory muffins stacked inside muffin

    How to Make Morning Glory Muffins

    This recipe is easy to prepare. It does not need a mixer! All ingredients are stirred together by hand.

    STEP 1. Preparation

    Preheat the oven to 350 degrees F. Line muffin cups of muffin tins with baking liners.

    Morning Glory muffins recipes steps 1-4

    STEP 2. Make the muffin batter

    In a large mixing bowl combine the dry ingredients: granulated sugar, brown sugar, salt, cinnamon, flour and baking soda (photo 1). Whisk to full mix together (photo 2).

    Add the grated carrots, nuts, coconut, raisins, pineapple and grated apple (photo 3). Stir to combine (photo 4).

    Add the wet ingredients into the flour mixture: oil, unsweetened applesauce, vanilla extract and large eggs (photos 5-9). Stir together. NOTE: the batter will be thick (photo 10).

    Morning Glory muffins recipes steps 5-8

    STEP 3. Scoop and Bake

    Fill the muffin liners 3/4’s full using a cookie scoop. Bake for 20-22 minutes until a toothpick inserted comes out clean.

    Morning Glory muffins recipes steps 9-12

    STEP 4. Cool

    Allow muffin pan to cool slightly on a cooling wire rack then transfer the muffins to the rack to cool completely before eating.

    morning glory muffins batch

    Variations

    Add some seeds. Sunflower seeds (the hulls) or hemp hulls add some crunch and healthy fat!

    Add some orange zest. Just a little bit of orange zest will brighten the muffin flavors.

    Coconut sugar. You can swap the granulated sugar for coconut sugar if desired.

    morning glory muffins stacked on blue plate close up

    Expert Tips

    Use a cookie scoop. Using a cookie scoop is a fast, easy and mess-free way to fill the muffin liners! I used a size #40 (1 1/2-2 tablespoons) for these muffins.

    Dress up the muffins. As delicious and nutritious as these muffins are, they lack ‘curb appeal’. After they are baked they are mainly a brown muffin. 

    Though there are no rolled oats IN the recipe, I sprinkle some on top before baking just to give them a prettier appearance! A completely optional step.

    Great the next day! These muffins taste even better the day after making them.

    morning glory muffins stacked

    How to Store

    The cooled muffins can be stored in an airtight container at room temperature for up to 5 days. If in hot or humid conditions, store them in the refrigerator.

    In the Freezer

    Place the cooled muffins in a freezer plastic bag or freezer-safe container for up to 3 months.

    To reheat: wrap in a paper towel and microwave for 45 seconds (or until warm) right out of the freezer! Time my vary slightly depending on the microwave. 

    morning glory muffins stacked on blue plate

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    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Morning Glory Muffins

    Hearty, wholesome Morning Glory Muffins are packed with delicious ingredients and taste like Carrot Cake! Shredded carrot, pineapple, coconut, raisins, cinnamon and nuts are just the start of this breakfast recipe! A great snack to go too.
    5 from 30 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Servings: 24 muffins (aproximately)
    Calories: 176kcal
    Author: Toni Dash
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    Ingredients

    • ½ cup Granulated sugar
    • 3/4 cup Brown Sugar
    • 1 tablespoon ground Cinnamon
    • ½ teaspoon Kosher Salt
    • 2 cups Whole wheat flour or gluten-free measure-for-measure flour blend
    • 2 teaspoons Baking soda
    • 1/2 cup Raisins
    • 1 8-ounce can crushed Pineapple (1 1/4 cup)
    • ½ cup chopped Walnuts, Almonds or Pecans
    • 2 cups grated Carrots
    • 1/2 cup Unsweetened Coconut grated or flaked
    • 1 (tart) Granny Smith Apple rinsed, cored and grated (peel can be left on)
    • 1/2 cup Vegetable oil
    • 2 large Eggs beaten
    • 2 teaspoons Vanilla Extract
    • 1/2 cup Unsweetened Applesauce

    Instructions

    • Preheat oven to 350 degrees F. Line a muffin tin (or two) with liners.
    • In a large bowl, mix together sugars, cinnamon, salt, flour, and baking soda.
    • Stir in raisins, crushed pineapple, chopped nuts, grated carrots, coconut and grated apple until just combined.
    • Pour in vegetable oil, eggs, vanilla extract and applesauce and stir until all the ingredients are fully incorporated. Do not overmix.
    • Fill the muffin cavities about ¾ full.
    • Cook in oven for 20-22 minutes or until a toothpick comes out clean. Allow to cool slightly on a cooling rack before eating.

    Notes

    These taste even better the next day!
    Use a cookie scoop. Using a cookie scoop is a fast, easy and mess-free way to fill the muffin liners! I used a size #40 (1 1/2-2 tablespoons) for these muffins.
    Dress up the muffins. As delicious and nutritious as these muffins are, they lack ‘curb appeal’. After they are baked they are mainly a brown muffin. Sprinkle some rolled oats on top for a homey look.
    How to Store
    The cooled muffins can be stored in an airtight container at room temperature for up to 5 days. If in hot or humid conditions, store them in the refrigerator.
    How to freeze: Place the cooled muffins in a freezer plastic bag or freezer-safe container for up to 3 months.
    To reheat: wrap in a paper towel and microwave for 45 seconds (or until warm) right out of the freezer! Time my vary slightly depending on the microwave. 

    Nutrition

    Calories: 176kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 154mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1813IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: April 29, 2020

    « No Bake Lemon Pie
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Tavo says

      June 27, 2022 at 1:31 pm

      5 stars
      Adding pineapple to the muffins was a game changer! I’ll continue using this recipe. Thanks!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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