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Morning Glory Muffins title image

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.
Course Breakfast
Cuisine American
Keyword morning glory muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 24 muffins (aproximately)
Calories 176kcal
Author Toni Dash


  • 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.


These taste even better the next day!


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