My Favorite Morning Glory Muffins

/// January 13th, 2016

Make your morning glorious with a batch of these hearty, whole grain muffins!

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

A lot of my friends and family are on health kicks right now, keeping me hot on the hunt for healthy, satisfying recipes that are easy to make and freezer friendly. These whole wheat morning glory muffins have quickly become a favorite.

Have you ever had a morning glory muffin before? They’re an old school bakery favorite, and have been one of my favorites since I was a kid. They’re so moist and tender and sweet. Add a cup of coffee and oh mah gosh. HEAVEN.

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

Another bonus? These muffins are tailor-made to use up all those odds and ends you have hiding in the fridge. They’re loaded with:

  • fresh carrots
  • grated apple
  • sweet coconut flakes
  • crunchy walnuts
  • chewy raisins
  • coconut oil
  • whole wheat flour
  • a kiss of brown sugar
  • and love ♥♥♥

Taste wise, they’re a cross between a cinnamon apple muffin and carrot cake. ← Best of both worlds!!!

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

Let’s talk ingredient substitutions!

These muffins are delightfully adaptable. Don’t like coconut oil? Try using canola oil, or a very mild olive oil. Not a fan of walnuts? Use almonds or pecans instead. No brown sugar in the pantry? Granulated sugar or coconut sugar will work! Hate raisins? Toss in dried cherries or cranberries for a tasty swap.

P.S. Unless you have a serious aversion to carrot/apple peels, there’s no need to take that extra step. These muffins are wonderfully rustic like that.

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

These hearty and homemade muffins are just the thing to fill you up when you need a quick breakfast or afternoon snack. Better than any muffin you’ll grab from the bakery… and way cheaper, too. You can thank me later 😉

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

Serving a crowd? How about some morning glory MINI muffins. Teeny-tiny, mega tasty, and so stinkin’ cute.

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥

My Favorite Morning Glory Muffins! Hearty, healthy, and so delicious! #vegan Bakerbynature.com

One-Bowl Morning Glory Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: one dozen muffins or two dozen mini muffins

Serving Size: 1 muffin or 2-3 mini muffins

Simple, sweet, and supremely moist - these morning glory muffins are perfect for breakfast, a snack, or dessert.

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1 apple, shredded
  • 1 tablespoon vanilla extract
  • 2 cups grated carrot (about 3 medium)
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts, chopped

Instructions

  1. Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).
  2. In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
  3. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

Notes

If you make these into mini muffins, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.

http://bakerbynature.com/my-favorite-morning-glory-muffins/

Next try these Brown Butter Apple Crumb Muffins!

Simple and supremely moist apple muffins topped with melt-in-your-mouth buttery crumbs.



66 thoughts on “My Favorite Morning Glory Muffins

  1. Heather

    Yum!! Made these today and I want to keep making them to have on hand at all times!! Thanks so much for the recipe! And my 10month old approves as well!!

    Reply
  2. Rosie

    These look yum! One question – my bf doesn’t like coconut, do you think I can skip the flakes or is there any replacement you can suggest?

    Many thanks x

    Reply
      1. Rosie

        Thank you, I will definitely try the recipe this weekend. Might add some almond slivers. Can’t wait! :-)

        Reply
  3. Ashley

    Love, love, love this recipe! Even my anti-healthy anything fiancé is hooked. They’ve been my go-to morning muffin for the past few weeks now . Only tweak I made was to use dried cranberries instead of raisins. Thanks for sharing the recipe. :)

    Reply
    1. bakerbynature Post author

      Hi Sarah. I don’t have much experience with spelt flour, and I’ve never tried it in this recipe, so I honestly cannot say. If you decide to give it a go, I’d love to hear how it turns out :)

      Reply
  4. Emanuelle

    I just made these muffins… SO good! They are really moist and fluffy. I used a cup of whole wheat flour, half a cup of wheat bran and half a cup of chickpea flour, and the result is simply awesome. Thank you for sharing this recipe!

    Reply
  5. Shanelle

    Oh my goodness. Literally. These muffins are perfection!!! I didn’t want to get my hopes up because a lot of times vegan muffins tend to be gooey or wet inside or dry, but these are absolutely wonderful! I tasted the batter because it smelled so good and I could tell it was going to be a winner. The flavor, the texture, the moistness, everything is perfect. I just added a little oats to mine because they’re morning muffins, and it seemed appropriate. I am in love with this recipe! Thank you!

    Reply
  6. Heather

    I made your delicious recipe with a few changes. For the grains I used 1c. oats,1/4c. spelt flour,1/4c. garbanzo bean flour, 1/4c. almond meal, 1/8c. hemp hearts and 1/8c. ground flax seed. I changed out 4 medjool (with 2/3c. water) to sweeten instead of sugar and omitted the applesauce. Instead of muffins I made them in a baking pan and cut them into breakfast squares. They came out so moist and fluffy. Thank you for the wonderful recipe.

    Reply
  7. Annie

    I made this and absolutely loved them! They are perfect because I spend long days on campus and there’s nothing more filling and exciting than one of these muffins when I’m taking a break from studying. I’m making them again as I speak but I’m making a few changes to make them oil free. Let’s hope they turn out as good as the first round!
    Great recipe!

    Reply
  8. Erin

    These are by far my new favourite muffin recipe! Loaded with healthy ingredients, easy to make, easy clean up, and they stay moist forever! Thank you!

    Reply
    1. bakerbynature Post author

      Hi Wanda. I’ve never tried making this recipe in loaf form, but I think it would work. You’d need to increase the bake time most likely. The muffins do freeze well, for about 2 months.

      Reply
  9. Myrna

    Do you think I could use grated zucchini instead of carrots? We have so many followers I’m our garden right now.

    Reply
  10. Silly

    Perfect! They came out perfect even if I made a couple substitutions: Spelt flour for the Wholewheat flour; divided the raisins between raisins, dried dates and apricots; used 1/2 c. diced pinneaple instead of apple;and used ONLY 2 tbsp of cane sugar and they are perfectly sweet as is! I love, love, love these muffins!

    Reply
  11. A K

    I have made these three times in the last month because they are so delicious and get eaten up so fast. Thank you for the recipe!

    Reply
  12. Shelly

    Anyone have an guess or estimate about how many calories one muffin would have? I’m trying this whole MFP thing lol

    Reply
    1. Amber

      I got 16 muffins out of the recipe. I estimated about 170 calories a muffin but I did not add shredded coconut and I reduced the sugar to 1/2 cup!

      Reply
  13. Kasey Moon

    I’ve been on the search for a healthy smash cupcake for my daughter’s 1st birthday. I’d like to omit the nuts because I have not introduced nuts to her yet. Any suggestions on what to put in their place?

    Reply
  14. Kacy

    I made these yesterday and they were great. I did make a few alterations though. Instead of all-purpose flour I used Soy flower to add a little extra protein. I also added a quarter teaspoon allspice and put craisons in addition to the raisons. This seems like a very versatile recipe and I’m going to experiment with it more in the future. Great recipe!

    Reply
  15. joanne hollmann

    Made these today but modified the ingredients a bit: no nuts or coconut, currants instead of raisins and added zucchini, chopped dates and ground flax. Really yummy! Thanks for the recipe!

    Reply
  16. Cindy

    OMG! These muffins are so yummy! I love a recipe where you can follow it exactly and they turn out the way they are supposed to!

    Reply
  17. Georgette

    Made these today, subbed oat flour and used turbinado sugar in place of brown sugar. They are divine! I did have to increase baking time by 10 minutes and they came out beautifully! Excellent vegan/gf muffin!

    Reply
  18. Grace B

    Love this recipe! Made with 1 cup whole wheat flour, 1 cup quick oats and substituted coconut oil with pumpkin puree because I can’t help but put pumpkin in everything. So yummy!! Perfect for breakfast or a snack :)

    Reply
  19. Shaden

    I made theses and they are to die for!
    But I can’t help but feel like I taste the baking soda or the baking powder. This recipe calls for quite bit of them. Is it possible to add eggs and use less baking soda and baking powder? I have seen a similar recipe with eggs but they don’t use coconut oil or applesauce! And I would like to keep using these.

    Reply
  20. Kristie

    May I substitute gluten free oat flour for the flour in this recipe? Would I need different measurements to do so? We are intolerant to gluten:( I really would love to make this recipe though!

    Reply
  21. DeeJayy

    Just pulled these out of the oven. DELISH. My fiancé approves too. These will be my breakfast for the next week! Side note, I actually got 15 muffins out of this instead of 12 which is 100% awesome!

    Reply
  22. Paula Hazard

    We had our first Morning Glory muffins at a Bed and Breakfast in August. Where have these little balls of yummy been all of our lives? Came home and searched for a recipe we could eat guilt free…vegan. Came upon your recipe, and I’ve made them twice. Each try has given me a yield of 20 muffins. These muffins are absolutely wonderful. I’ve shared each batch and everyone loves them. Thank you so much!

    Reply
  23. Elizabeth

    Pumpkin twist:

    I made these today but I wanted to make them festive so I substituted a few things and they were so yummy!
    for apple sauce I used pumpkin puree, for apple I used zucchini and I didn’t end up using raisins or coconut but chocolate chips because I was nervous about them and I figured the chocolate would cover a multitude of sins 😉 (if I do again I will use crasins and orange zest instead) They are so yummy, all thanks to baker by nature. Thanks for the original recipe!

    Reply
    1. bakerbynature Post author

      So funny… I just made a pumpkin version yesterday! I added cranberries and they were SO good!!! Thanks for letting me know how much you enjoyed the recipe, Elizabeth :)

      Reply
  24. Chris

    Made these as mini muffins. They were delish!! Very moist and flavorful.
    Do you know what the calorie count & nutritional value is?

    Reply
  25. Laurie

    I skipped a nap to make these: they seem like the perfect breakfast! I just wanted to add that I followed the ingredients exactly, but it made 20 regular muffins. Huh? I know they’all get eaten, but wonder if I did something wrong….

    Reply
  26. Jac&Jean

    We made these catering and quadrupled the recipe, such a hit with breakfast! We had extra batter and ended up adding oats and making cookies. The cookies were fantastic on their own- but even better drizzled with a German Chocolate Frosting!

    Reply
  27. Hannah

    I didnt realize these were vegan until after i mad them lol!!! they are my favorite muffin recipe i have ever found thanks!!

    Reply
  28. Arielli

    I hardly leave reviews for recipes that miss the mark I just don’t try anything from the site again. But I’m curious how everyone got ‘great’ muffins from this recipe. Halfway through mixing it I realized There is NO liquid in the mix, unless I missed something?….how is 1/2c of oil enough liquid for 2c of flour, especially whole wheat??? Before I even added the carrot I could barely mix it, it was soo stiff.
    I am a very good cook and baker and I can make adjustments to recipes if needed.
    I didn’t want to take the chance of it not coming out right so I made the following adjustments:
    -added 3/4c of milk
    -1/3c of sour cream
    -and used 1c each of APF and Whole wheat

    Of course I had to bake it longer which was fine.
    I prefer moist muffins so I think the sour cream really helped.

    I will say I love versatile recipes so this has that advantage. and liked that I was able to make the adjustments to get them to taste how I preferred without wasting ingredients. I think otherwise they would’ve been hard as a rock.

    Reply
  29. Lindsay

    I love this recipe, my 3yr old gobbles them up and the hubby and I also love them and I don’t feel guilty about eating more than 1! My son called them the “best muffins ever!!”

    Reply
  30. Lindsay

    I made these last weekend & they were delicious! My batter did make 14 very full muffins, but I’m not complaining about extras! Today I’m going to try subbing in blueberries somehow so that may be an interesting twist! Thanks so much for the recipe! You can pop it in myfitnesspal website in the recipe section, for those asking, just copy/paste the link to this webpage & it’ll calculate the total calories, etc. Thanks for a great, healthy, muffin recipe!!

    Reply
  31. Jacquie

    These are my go to muffins – they taste great and I feel guilt free eating them! Everyone asks for the recipe! I add Chia seeds, pepitas, and chocolate chips to mine :)

    Reply
  32. Tina bateman

    I love all the ingredients but they didn’t come out looking as pretty as the picture lol ! I used a little coconut flour instead of all purpose flour !! An I added dates instead of sugar but I think will try with the brown sugar … I added an egg cuz it was dry ! But they still were fluffy ! What did I do wrong ? Or are the just extremely healthy lol ?
    Thx Tina

    Reply
    1. bakerbynature Post author

      Hi Tina. The changes you made are most likely the reason the muffins tasted and looked much different than the ones in my photos. I recommend sticking to the recipe as is for best results.

      Reply

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