Morning Glory Muffins are 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 or a delicious snack option.
These easy to make muffins are a perfect start to the day!
Bursting with loads of homey flavors. A great grab-and-go breakfast option or snack.
In addition to the wholesome, nutritious ingredients, they taste like eating cake for breakfast!
What Are Morning Glory Muffins?
Besides having a charming name, Morning Glory Muffins are a specific type of muffin.
I refer to them as ‘hippie muffins’ in my household, meaning that in the fondest way.
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.
They are a delicious way to start the day or as a snack any time.
Don’t let the length of the ingredient list scare you!
Most of the ingredients do not require preparation, just to be measured and thrown in!
- Granulated sugar
- Brown sugar
- Whole wheat flour or Gluten-Free measure-for-measure flour blend
- Baking soda
- canned Crushed Pineapple
- Chopped nuts (walnuts, pecans or almonds)
- grated Carrots
- Unsweetened Coconut (grated or flaked)
- tart Apple (Granny Smith)
- Vegetable oil
- Unsweetened Applesauce
- Vanilla Extract
Flour – Regular or Gluten-Free
Though the traditional flour type for Morning Glory Muffins is whole wheat they can be easily be made with All Purpose flour; either regular or gluten-free.
This recipe has been tested with each whole wheat flour and a gluten-free measure-for-measure flour blend with excellent results for each.
For gluten-free muffins I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Normally I love to recommend shortcuts such as buying prepared ingredients to save time.
In the case of this recipe I recommend grating the carrot yourself.
I did test a batch with store bought grated carrot and wasn’t pleased with the flavor results.
I’m sure something is added to keep the grated carrots fresh and I could taste that flavor in the muffins.
How to Make Morning Glory Muffins – Step-by-Step
This recipe is easy to prepare. It does not need a mixer! All ingredients are stirred together by hand.
STEP 1: Preheat the oven to 350 degrees F. Line a muffin pan with liners.
PRO TIP: I double the liners when making muffins and cupcakes. Then any fats the seep out during baking are absorbed by the first liner leaving the outer liner fresh and clean.
STEP 2: In a large mixing bowl combine the granulated sugar, brown sugar, salt, cinnamon, flour and baking soda (photo 1). Whisk to full mix together (photo 2).
STEP 3: Add the grated carrots, nuts, coconut, raisins, pineapple and grated apple (photo 3). Stir to combine (photo 4).
STEP 4: Add the oil, unsweetened applesauce, vanilla extract and eggs (photos 5-9). Stir together. NOTE: the batter will be thick (photo 10).
PRO TIP: 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.
STEP 5: Fill the muffin liners 3/4’s full. Bake for 20-22 minutes until a toothpick inserted comes out clean. Allow to cool slightly on a cooling rack before eating.
A Little Trick
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 drop some on top just to give them a prettier appearance!
A completely optional step.
Sprinkle a few on top of each muffin before baking to perk up their appearance.
How to Store Morning Glory Muffins
At Room Temperature
The cooled muffins can be stored in an airtight container at room temperature for up to 5 days.
NOTE: 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.
More Muffin Recipes You’ll Love!
- Chocolate Chip Muffins with Oats
- Coffee Cake Muffins with Fresh Orange Glaze
- Pumpkin Cream Cheese Muffins
- Fall Spice Mini Muffins
- Oat Bran Muffins
- Lemon Blueberry Muffins
Morning Glory Muffins
- 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
- 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.