Morning Glory Muffins are my go-to breakfast treat when I want something wholesome and delicious. Packed with a medley of flavors and textures, these muffins are a delightful combination of carrots, apples, coconut, nuts, and warm spices like cinnamon and nutmeg. They are moist, slightly sweet, and full of nutrients to kickstart my day with a burst of energy.

I love how easy they are to make, perfect for a busy morning or a leisurely weekend brunch. Whether enjoyed on the go or savored with a cup of coffee, Morning Glory Muffins never fail to satisfy my taste buds and brighten my morning.

Ingredients Needed for This Recipe

• 2 cups (260g) whole wheat flour (spooned & leveled)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup (35g) ground flaxseed (optional)
• 3 large eggs, at room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (85g) honey
• 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
• 1/3 cup (60g) unsweetened smooth applesauce
• 1 teaspoon orange zest (optional)
• 1/3 cup (80ml) orange juice or pineapple juice
• 1 teaspoon pure vanilla extract
• 2 cups (260g) shredded carrots (about 4 large)
• 1 cup (140g) shredded/grated apple (about 1 large)
• 1/2 cup (75g) raisins
• 1/2 cup (64g) unsalted chopped pecans

Instructions for Making Morning Glory Muffins

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches.
2. Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples.
3. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
4. Spoon the batter into
5. liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. 5. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

Tips for Perfecting the Recipe

Understand Your Ingredients: Each ingredient in the Morning Glory Muffins plays a crucial role. Flour provides the structure, baking soda helps them rise, and the spices add flavor depth. Understanding the role of each ingredient can help you make informed adjustments if needed.

Quality of Ingredients: Use fresh, high-quality ingredients for the best results. This is particularly true for the carrots and apple, which should be fresh to ensure the muffins are moist and flavorful.

Grating the Carrots and Apple: The size of the shredded carrots and apple affects the texture of the muffins. Using the small holes of a box grater produces finer pieces that blend seamlessly into the batter, providing moisture and flavor without altering the muffin’s texture.

Mixing the Batter: Overmixing the batter can lead to tough muffins due to the development of gluten. Mix just until the dry and wet ingredients are combined, and then fold in the add-ins gently.

Oven Temperature Accuracy: Oven temperatures can vary, so using an oven thermometer can ensure your muffins bake perfectly. The initial high temperature helps the muffins rise quickly, creating a nice dome, and lowering the temperature allows them to bake through without burning.

Using Liners vs. Greasing the Pan: Paper liners can make removal easier and help with portion control, but greasing the muffin tin can give the muffins a crisper edge. Choose based on your preference for texture and convenience.

Testing for Doneness: A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached, indicating they are perfectly baked. Overbaked muffins can become dry, so watch the baking time closely.

Serving Suggestions

Breakfast or Brunch: Serve Morning Glory Muffins as part of a breakfast or brunch spread. They pair wonderfully with fruit salads, yogurt, or a savory egg dish for a balanced meal.

With Coffee or Tea: These muffins make a delightful mid-morning or afternoon snack, especially when accompanied by a cup of coffee or tea. The spices in the muffins complement the bitterness of coffee and the subtlety of tea flavors.

Dessert Option: For a dessert twist, serve the muffins with a dollop of cream cheese frosting or a drizzle of honey. This transforms them into a sweet treat that’s not overly indulgent.

Customize with Toppings: Before baking, you can sprinkle the tops of the muffins with a mixture of oats, nuts, and a little brown sugar for added texture and a decorative touch.

Storage Tips

Room Temperature Storage: Once fully cooled, store the muffins in an airtight container at room temperature for up to 2 days. This keeps them moist without altering their texture.

Refrigerating for Longer Freshness: In the fridge, stored in an airtight container, the muffins can last up to 5 days. Refrigeration can slightly alter their texture, so letting them come to room temperature before serving is a good idea.

Freezing for Long-Term Storage: Freeze muffins on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight at room temperature or gently warm in the microwave for a quick breakfast or snack.

Reviving Muffins: If the muffins have become slightly dry, you can revive them by microwaving for a few seconds with a cup of water in the microwave to add moisture back into the muffin.

Frequently Asked Questions

Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute designed for baking.

Can I use a different type of oil? Yes, while vegetable oil is used for its neutral flavor, you can use coconut oil or melted butter for a different taste. Keep in mind that using butter will add a richer flavor.

Can I add or substitute other fruits or nuts? Absolutely. Feel free to substitute the raisins with dried cranberries or cherries, or the walnuts with pecans or almonds. You can also add shredded zucchini or mashed banana for a different variation.

How can I make these muffins vegan? To make them vegan, replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 15 minutes) and use a plant-based milk and oil.

Why did my muffins not rise properly? This could be due to expired baking soda, overmixing the batter, or not preheating the oven properly. Ensure your baking soda is fresh, mix the batter just until combined, and always preheat your oven.

Can I make this batter ahead of time? It’s best to bake the muffins immediately after mixing since the baking soda begins reacting once it’s wet. For best results, prepare and bake the muffins without delay.

Morning Glory Muffins

Start your day with delectable Morning Glory Muffins! Packed with carrots, apples, coconut, and nuts, our easy homemade breakfast recipe will energize your mornings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 12

INGREDIENTS

• 2 cups 260g whole wheat flour (spooned & leveled)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup 35g ground flaxseed (optional)
• 3 large eggs at room temperature
• 1/2 cup 100g packed light or dark brown sugar
• 1/4 cup 85g honey
• 1/3 cup 80ml vegetable oil, canola oil, or melted coconut oil
• 1/3 cup 60g unsweetened smooth applesauce
• 1 teaspoon orange zest optional
• 1/3 cup 80ml orange juice or pineapple juice
• 1 teaspoon pure vanilla extract
• 2 cups 260g shredded carrots (about 4 large)
• 1 cup 140g shredded/grated apple (about 1 large)
• 1/2 cup 75g raisins
• 1/2 cup 64g unsalted chopped pecans

INSTRUCTIONS

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches.
• Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples.
• Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
• Spoon the batter into
• liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. 5. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.