These Morning Glory Muffins are the perfect way to start any morning! They’re brimming with apples and applesauce, carrots, coconut, raisins, and pecans and you’ll love the sweet flavor additions of spices and vanilla!
Morning Glory Muffin Recipe
Talk about a whole lot of goodness in one tasty baked treat! These morning glory muffins are easy to make, so easy in fact you don’t even need a mixer.
It’s just one of those comforting old fashioned recipes like grandma made that’s perfect for a holiday breakfast or brunch get together. And of course they make the perfect weekend treat.
You’ll love all the flavors and textures paired together in every bite, each one complementing the other. It’s a classic muffin that doesn’t get the attention it deserves!
Watch the Morning Glory Muffins Video:
Morning Glory Muffins Ingredients
Don’t be put off by the seemingly lengthy ingredient list. These morning glory muffins are made with mostly pantry staples!
- Whole wheat flour and all-purpose flour – I like to use the blend of two flours.
- Baking soda – needed so muffins rise.
- Salt – added so the muffins are flat.
- Cinnamon and nutmeg – these spices add delicious flavor add ginger and cloves if desired too.
- Brown sugar – I found 3/4 cup was just enough but feel free to reduce or increase 1/4 cup if desired.
- Vegetable oil – melted coconut oil would also work here.
- Unsweetened applesauce – I like to use this so I don’t have to add as much oil.
- Eggs – needed to bind everything and also help the muffins rise.
- Vanilla – whats a good baked treat without it?
- Apple – I recommend using a sweet baking apple such as golden delicious or gala.
- Carrots – finely shred these on the small holes of a box grater.
- Shredded coconut – I prefer to use sweetened coconut but unsweetened will work fine too.
- Pecans – walnuts will work great here as well.
- Raisins – golden raisins will work great here too.
As always, I chose to use Fisher Pecans in this recipe. Fisher is a brand I love because:
- They’re always a perfectly delicious, high quality product.
- There’s no added preservatives and they’re none GMO. Just the nuts right out of their shell.
- The convenient stand up bag actually helps keeps the nuts fresher longer.
- And I especially love them for holiday cooking and baking! They also make a great healthy snack.
How to Make Morning Glory Muffins
- Preheat oven to 375 degrees F. Line 15 muffin cups with paper liners and lightly spray with non-stick cooking spray.
- In a medium mixing bowl whisk together wheat flour, all purpose flour, baking soda, salt, cinnamon, nutmeg. Set aside.
- In a separate large mixing bowl whisk together brown sugar, vegetable oil, applesauce, eggs and vanilla until well blended.
- Stir in apples, carrots, and coconut.
- Add flour mixture, pecans and raisins.
- Fold mixture just until combined.
- Divide batter among paper lined muffin cups filling each nearly full.
- Bake in preheated oven until toothpick inserted into center of muffin comes out clean, about 19 – 23 minutes.
- Let cool in pan for a few minutes then transfer to a wire rack to cool completely.
Can I Use All Whole Wheat Flour?
Yes. These can also be made with just whole wheat flour, I just prefer the blend of the two for a less dense texture. If you can find it use white whole wheat flour for best texture.
How Can I Make them Healthier?
- Only use whole wheat flour.
- Reduce the sugar to 1/2 cup and use unsweetened coconut.
- Use half sugar and half honey.
- Mix in a few tablespoons of wheat germ, oat bran or flax for added nutrition.
- Use a healthy oil, such as light olive oil.
Can I Freeze Morning Glory Muffins?
Yes, you can freeze these muffins in an airtight container up to 2 months. Then you can have an on the go breakfast anytime.
Can I Use Pineapple or Zucchini?
Drained crushed pineapple or shredded zucchini should work fine in place of the shredded apple.
Tips for Making Morning Glory Muffins
- I’ve never made this morning glory muffin recipe with gluten-free flour, but I’m assuming you could use a gluten-free flour blend here (such as King Arthur) and maybe add 1 tsp xanthan gum to help hold together.
- I recommend shredding the carrots yourself rather than buying a bag pf pre-shredded carrots. Pre-shredded carrots are often quite dry, which might alter the texture of these muffins.
- Be sure to use unsweetened applesauce in this recipe, otherwise your morning glory muffins might end up being too sweet.
More Easy Muffins Recipes You’ll Love:
- Blueberry Muffins
- Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Double Chocolate Muffins
- Pumpkin Muffins
- Apple Snickerdoodle Muffins
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These muffins are the perfect way to start any morning! They're brimming with apples and applesauce, carrots, coconut, raisins, and pecans and you'll love the sweet flavor additions of spices and vanilla! A delicious, hearty breakfast treat.
- 1 cup (142g) whole wheat flour (scoop and level to measure)
- 3/4 cup (106g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup (160g) packed light brown sugar
- 1/2 cup (120ml) vegetable or canola oil
- 1/2 cup (130g) unsweetened applesauce
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (172g) peeled and shredded golden delicious or gala apple
- 1 1/4 cups (154g) peeled and finely shredded carrots
- 1/2 cup (40g) shredded sweetened coconut
- 1/2 cup (60g) Fisher Pecans, chopped
- 1/2 cup raisins, separated if clumped
Preheat oven to 375 degrees F. Line 15 muffin cups with paper liners and lightly spray with non-stick cooking spray.
In a medium mixing bowl whisk together wheat flour, all purpose flour, baking soda, salt, cinnamon, nutmeg. Set aside.
In a separate large mixing bowl whisk together brown sugar, vegetable oil, applesauce, eggs and vanilla until well blended.
Stir in apples, carrots, and coconut.
Add flour mixture, pecans and raisins and fold just until combined.
Divide batter among paper lined muffin cups filling each nearly full. Bake in preheated oven until toothpick inserted into center of muffin comes out clean, about 19 - 23 minutes.
Let cool in pan for a few minutes then transfer to a wire rack to cool completely. Store in an airtight container.