These moist, delectable, and easy-to-make Morning Glory Muffins are loaded with carrots, raisins, walnuts, and coconut—almost like mini carrot cakes. They are always a hit with family and friends. I love to make a double batch and freeze half for on-the-go breakfasts.
Muffins are always a great addition to hearty weekend breakfasts, busy but fun holiday brunches, or even after-school snacks. If you like these muffins, try cranberry orange muffins, oatmeal muffins, and blueberry muffins.
The Perfect Muffin
Start your day right with these easy and nutritious Morning Glory Muffins. Packed with fruits, vegetables, and nuts, these muffins are a delicious way to fuel your morning and keep you feeling satisfied until lunchtime.
What You’ll Need
- All-purpose flour
- Baking soda: for a bit of rise
- Spices: ground cinnamon, ginger, nutmeg
- Salt: just a touch to enhance flavor
- Eggs: large, please
- Oil: vegetable or canola
- Vanilla extract: the pure stuff, please
- Brown sugar: preferably light brown
- Carrots: I like to peel mine for that brght orange color
- Apple: like Granny Smith, Honeycrisp, or Fuji
- Raisins: I like to use golden raisins
- Nuts: chopped walnuts or pecans
- Coconut: sweetened coconut flakes
How to make Morning Glory Muffins
Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl, stir together the eggs, oil, vanilla extract, brown sugar, carrots, and apple. Stir the flour mixture into the wet ingredients until barely incorporated. Then fold in the raisins, walnuts, and coconut. Avoid over-stirring or overmixing so the dough does not get tough.
Line the muffin pan with muffin liners. Spoon the batter into the muffin liners, filling them up. Bake for about 20-2 minutes or until a toothpick inserted in the center comes out fairly clean with just a few moist crumbs. Move to a wire rack to cool.
Preparation Tips
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Shred the carrots using the small grate side of a box grater.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Recipe Variations
- Flour: Substitute whole wheat flour or a combination of whole wheat and all-purpose.
- Fruit: For the raisins, substitute dried cranberries, figs, prunes, cherries, or apricots. For the apples, substitute well-drained crushed pineapple.
- Nuts: Substitute pecans, almond slices or slivers, macadamia nuts, or pistachios
- Seeds: Add sunflower seeds, pumpkin seeds, flax seeds, chia seeds, or poppy seeds.
Storage
Thoroughly cool the muffins before storing them in an airtight container at room temperature for 2 to 5 days in the fridge. To freeze, fully cool, then place them in heavy-duty freezer bags. Freeze for up to 3 months.
More Muffins Recipes
Morning Glory Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 2 cups shredded carrots
- 1 cup peeled and shredded apple
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup sweetened coconut flakes
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with paper liners.
- Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. In a medium bowl, stir together the eggs, oil, vanilla extract, brown sugar, carrots, and apple. Stir the dry ingredients into the wet ingredients stirring just until barely incorporated.
- Fold in the raisins, walnuts, and coconut. Avoid any over-stirring or overmixing so the dough does not get tough.
- Line the muffin pan with muffin liners. Spoon the batter into the muffin liners filling them all the way up. Bake for 10 minutes. Then reduce the oven to 350 degrees. Bake an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Shred the carrots using the small grate side of a box grater.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, leading to tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rita Bee
I wanted them to look gooey like the one pick, but good nonetheless. I subbed in 1/4 c flax meal for flour and used unsweetened applesauce with 1/8c molasses. I didn’t have pineapple, but I saved some batter to add AND banana—just for me! Like a butterfly cake, but a tiny bit healthier—just a tiny bit.😂
Beth Pierce
Thanks, Rita Bee! So happy that you liked them!
Claudia Peek
Very good hearty muffins. Healthy and filling enough for a grab and go breakfast. I appreciate that they are not overly sweet. I brought them to church this morning. They were a big hit. Thank you!
Beth Pierce
The pleasure is all mine, Claudia!
Archana Singh
I love the name – morning glory muffins. These are indeed a great start to the morning. I love all the ingredients you used to make them nutritious and yummy.
Tameka
This looks great. Its the perfect recipe to get my toddler eating his veggies. Thanks Beth
Beth Pierce
My pleasure, Tameka! I hope he enjoys the muffins!
Clarice
Wow! This looks really delicious. I have never thought about combining walnuts and coconuts so, I am excited to try this. Thank you for sharing the recipe.
Beth Pierce
My pleasure, Clarice!
Carol C
This would really be a morning glory way to start the day! I Love it.
Edgar
This is how I like my muffins! A little bit crunchy and moist, as well. Absolutely delicious! Thanks for this recipe.
Beth Pierce
You are most welcome, Edgar!
Wayne
These were delicious. Great breakfast or snack anytime and they freeze well!
barbie
OMG, these morning glorry muffins are wonderful. Even my picky husband liked the muffins. Thank you, Beth!
Beth Pierce
You are most welcome, Barbie!
Ben
These were an awesome start to the morning. I love the spices, and the carrot adds a ton of texture.
Beth Pierce
Thanks, Ben! I am happy that you enjoyed the muffins!
Beth
These were an awesome start to the morning. I love the spices, and the carrot adds a ton of texture.
Beth Pierce
Thanks, Beth! We love them too!
Stephanie
These muffins are so darn good! The kids enjoy having these for snacks after school. They are simple enough to make yet pack a ton of flavor.
Beth Pierce
Thanks, Stephanie! So glad to hear that they are kid approved!
Emily
These look soooo so yummy! I love having muffins in the morning; I’ll be trying these ones out for the next batch that I make over the weekend.
Beth Pierce
Thanks, Emily! Enjoy!
Sue
These look delicious. Is the flaked coconut sweetened or unsweetened?
Beth Pierce
Thanks, Sue! Sweetened! Enjoy!