Morning Glory Muffins are the ultimate grab-and-go breakfast that packs a nutritional punch without sacrificing flavor. Filled with carrots, apples, nuts, and warming spices, these muffins have been my family’s breakfast savior for busy mornings. Unlike those dry, bland “healthy” muffins you’ve probably tried before, these stay incredibly moist for days. Don’t worry if you’re new to baking – this foolproof recipe breaks everything down into simple steps that guarantee perfect results every time.
Table of Contents
Why You’ll Love These Morning Glory Muffins
These aren’t your average breakfast muffins. Here’s why this recipe deserves a permanent spot in your rotation:
- Truly nutritious: Each muffin contains 3 different fruits and vegetables, making breakfast prep effortless.
- Make-ahead friendly: Bake once, enjoy all week – these muffins stay moist for up to 5 days in the refrigerator.
- Customizable: The base recipe is incredibly forgiving, allowing you to swap ingredients based on dietary needs or what’s in your pantry.
- Kid-approved: The natural sweetness hides the healthy ingredients, making these perfect for picky eaters.
- One-bowl wonder: My secret? Mix wet and dry ingredients separately then combine – this prevents overmixing and ensures tender muffins every time.
Morning Glory Muffins Ingredients
Gather these simple ingredients for your muffin adventure:
- 2 cups all-purpose flour (or whole wheat flour for extra nutrition)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup granulated sugar (or coconut sugar for a less refined option)
- 3 large eggs, at room temperature
- ⅔ cup vegetable oil (or melted coconut oil)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 medium apple, peeled and grated
- ½ cup shredded unsweetened coconut
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries
How to Make Morning Glory Muffins
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This recipe makes about 16 muffins, so you might need to bake in batches or use a second tin.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until well combined. This even distribution ensures your muffins rise properly and have consistent flavor throughout.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the sugar, eggs, oil, applesauce, and vanilla until smooth and well blended. The mixture should look slightly thickened and uniform in color, which takes about 1 minute of whisking.
Step 4: Add the Mix-ins
Fold the grated carrots, apple, coconut, nuts (if using), and dried fruit into the wet ingredients. Stir until they’re evenly distributed throughout the mixture. This creates pockets of flavor and moisture in every bite.
Step 5: Combine and Fill
Pour the wet ingredients into the dry ingredients and stir just until combined. Stop mixing as soon as no dry flour is visible – overmixing leads to tough muffins! Fill each muffin cup about ¾ full with batter.
Step 6: Bake to Perfection
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The tops should be golden brown and slightly springy when touched. Cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tips & Easy Variations
- For gluten-free morning glory muffins: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- For vegan morning glory muffins: Replace eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 10 minutes).
- Boost the protein: Add ¼ cup hemp seeds or chia seeds to the batter.
- Spice it up: Add ½ teaspoon of cardamom or nutmeg for a warming holiday twist.
- Time-saving tip: Use the large holes of a box grater for quick carrot and apple shredding, or pulse in a food processor.
How to Serve and Enjoy
- Breakfast on the go: Pair with a piece of fruit and a protein shake for a complete meal.
- Brunch spread: Serve slightly warmed with a dollop of Greek yogurt and honey.
- Afternoon pick-me-up: Enjoy with a cup of tea or coffee for a satisfying snack.
- Holiday breakfast: Make mini muffins and serve on a platter with other breakfast favorites.
- Lunchbox treat: These muffins are sturdy enough to pack for school or work lunches.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in tough muffins. Mix just until ingredients are combined.
- Using cold eggs: Cold eggs don’t blend as well with the oil. Let them come to room temperature for 30 minutes before baking.
- Underbaking: Moist ingredients like carrots and apples need adequate baking time. Trust the toothpick test rather than time alone.
- Skipping the resting time: Let muffins cool for 5 minutes in the pan before removing. This prevents them from falling apart.
Storing for Later & Meal Prep
- Counter storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in a sealed container for up to 5 days. Microwave for 15 seconds to refresh.
- Freezer: Wrap individual muffins in plastic wrap, then place in a freezer bag for up to 3 months.
- Meal prep hack: Make a double batch on Sunday for quick breakfasts all week long.
- Thawing tip: Move frozen muffins to the refrigerator overnight, or microwave for 30 seconds to defrost.
Let’s Make This Recipe!
These healthy Morning Glory Muffins have been my secret weapon for busy mornings and snack emergencies for years. They’re nutritious enough for breakfast but delicious enough to feel like a treat. The best part? You can customize them based on what you have on hand, making them perfect for beginner bakers. I’d love to hear how yours turn out! Drop a comment below with your favorite add-ins or any questions you might have about the recipe.
More Such Recipes
- Apple cinnamon baked oatmeal cups
- Healthy apple muffins
- Morning glory muffins
- Peanut Butter Oat Breakfast Bars
Frequently Asked Questions
Can I make Morning Glory Muffins without sugar?
Yes! Replace the sugar with ½ cup of mashed ripe banana or ⅓ cup of maple syrup. The muffins won’t be quite as sweet but will still be delicious.
How can I make these Morning Glory Muffins higher in protein?
Replace ¼ cup of the flour with protein powder, or add ¼ cup of Greek yogurt to the wet ingredients. You can also increase the nuts or add hemp seeds.
Can I use pre-shredded carrots for this recipe?
While freshly grated carrots provide the best moisture and flavor, pre-shredded will work in a pinch. They tend to be drier, so consider adding an extra tablespoon of applesauce.
Why did my Morning Glory Muffins turn out dry?
The most common causes are overbaking or measuring flour incorrectly. Use the spoon-and-level method for flour and check your oven temperature with an oven thermometer.
Are these Morning Glory Muffins suitable for kids?
Absolutely! These kid-friendly muffins are a great way to sneak in extra vegetables. For picky eaters, try grating the carrots and apple very finely so they blend in better.
Morning Glory Muffins
Equipment
- 12-cup muffin tin
- paper muffin liners or cooking spray
- large mixing bowl
- medium mixing bowl
- Whisk
- box grater or food processor
- Measuring cups and spoons
- cooling rack
Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 0.75 cup granulated sugar (or coconut sugar)
- 3 large eggs, room temperature
- 0.66 cup vegetable oil (or melted coconut oil)
- 0.25 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups grated carrots (about 3 medium)
- 1 medium apple, peeled and grated
- 0.5 cup shredded unsweetened coconut
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly. This recipe makes about 16 muffins, so use two tins or bake in batches.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt until evenly combined.
- In a medium bowl, whisk sugar, eggs, oil, applesauce, and vanilla until smooth and slightly thickened.
- Fold carrots, apple, coconut, nuts (if using), and dried fruit into the wet mixture until evenly distributed.
- Pour wet mixture into dry ingredients and stir just until no dry flour remains. Fill muffin cups ¾ full.
- Bake for 20–25 minutes, until a toothpick comes out clean with a few moist crumbs. Cool 5 minutes in pan, then transfer to wire rack.
