These Morning Glory Muffins are packed with wholesome ingredients like carrots, apples, walnuts, and coconut, making them the perfect combination of sweet and savory. Full of flavor and texture, they make for a delicious breakfast or snack to start your day!

Why You’ll Love This Recipe

Wholesome Ingredients: Made with fresh carrots, apples, nuts, and coconut for a nutrient-dense bite.
Perfectly Moist: Thanks to orange juice and fruit, these muffins stay tender and moist without being greasy.
Customizable: Add raisins, switch nuts, or use maple syrup for your preferred sweetness.
Great for Meal Prep: These muffins store well, making them ideal for grab-and-go breakfasts or midday snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup shredded coconut
1/2 cup chopped walnuts (or pecans)
1/2 cup chopped apple (peeled or unpeeled)
1/2 cup raisins (optional)
1/4 cup orange juice

Directions

Prepare the Dry Ingredients:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease the cups.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Prepare the Wet Ingredients:
In a separate bowl, whisk eggs, vegetable oil, honey (or maple syrup), and vanilla until smooth.
Stir in grated carrots, coconut, walnuts, apples, raisins (if using), and orange juice.
Combine the Wet and Dry Ingredients:
Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
Bake the Muffins:
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Serve:
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Servings and Timing

Servings: 12 muffins
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 250 kcal per muffin

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free: These muffins are naturally dairy-free—just ensure your add-ins are dairy-free too.
Lower Sugar: Reduce the honey/maple syrup slightly or omit raisins for a less sweet version.
Add Seeds: Stir in flaxseeds or chia seeds for an extra boost of fiber and omega-3s.
Zucchini Option: Replace half of the grated carrots with zucchini for a veggie twist.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Wrap muffins individually and freeze in a freezer-safe bag for up to 3 months.
Reheating: Warm in the microwave for 15–20 seconds or in a low oven until heated through.

FAQs

Can I make these muffins ahead of time?

Yes! They’re great for baking in advance and storing for the week or freezing.

Do I have to use raisins?

Nope. They’re optional—feel free to swap in dried cranberries or leave them out.

Can I substitute applesauce for the oil?

You can replace half or all of the oil with applesauce for a lighter version, but the texture will be slightly different.

Can I make mini muffins?

Yes, just reduce the baking time to about 10–12 minutes and check for doneness with a toothpick.

What type of apple works best?

Use crisp, sweet-tart apples like Fuji, Honeycrisp, or Pink Lady.

Can I use whole wheat flour?

Yes, replace up to half of the all-purpose flour with whole wheat for added fiber.

How do I know when the muffins are done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Are these muffins kid-friendly?

Absolutely! The natural sweetness and soft texture make them great for kids.

Can I add banana?

Yes, mashed banana can replace some of the oil or be added for extra moisture and flavor.

Do these muffins rise well?

Yes, when not overmixed, they rise into beautiful, domed tops.

Conclusion

These Morning Glory Muffins are a wholesome, flavorful, and satisfying option for any time of day. With a perfect mix of fruit, veggies, nuts, and spices, they strike a delicious balance between healthful and indulgent. Whether you’re meal prepping or enjoying a cozy baking session, this recipe is sure to become a staple in your kitchen.

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Author: Paula
Yield: 12 muffins
Diet: Gluten Free

Print Recipe

Description

These Morning Glory Muffins are a wholesome and flavorful way to start your day, loaded with grated carrots, chopped apples, walnuts, coconut, and warm spices. Lightly sweetened with honey or maple syrup and moistened with orange juice, they’re soft, hearty, and full of texture. Perfect as a healthy breakfast or on-the-go snack, these muffins are cozy, nutritious, and easy to make.

Instructions

Prepare Dry Ingredients:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the cups. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
In a separate bowl, whisk eggs, oil, honey (or maple syrup), and vanilla extract until smooth. Stir in carrots, coconut, walnuts, apples, raisins (if using), and orange juice.
Combine:
Add wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing to keep muffins light.
Bake:
Divide the batter evenly into the muffin tin (about ¾ full each). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Make It Vegan: Replace eggs with flax eggs and use maple syrup.

Add-ins: Swap raisins for dried cranberries, or add a handful of sunflower seeds or pumpkin seeds.

Storage: Keep muffins in an airtight container at room temp for up to 3 days, or refrigerate for up to a week. Freeze for up to 2 months.

Reheating: Warm in the microwave for 15–20 seconds before serving.

Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Calories: ~250 kcal per muffin