My favorite morning glory muffins are healthy, hearty, and so delicious! Loaded with carrots, apples, raisins, nuts, and coconut, they’re sure to become one of your new favorite muffin recipes! Perfect for breakfast or as an after-school snack.
Vegan Morning Glory Muffins Recipe
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 and healthy morning glory muffins have quickly become a favorite. Have you ever had a healthy 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.
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 ♥♥♥
These muffins are made without eggs or any other animal products, so they’re vegan friendly.
And tastewise, they’re a cross between a cinnamon apple muffin and carrot cake. So they’re really the best of both worlds!!!
Morning Glory Muffin Recipe
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.
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 😉
Serving a crowd? How about some morning glory MINI muffins. Teeny-tiny, mega tasty, and so stinkin’ cute.
More Muffin Recipes:
- Healthy Banana Chocolate Chip Muffins
- Pumpkin Morning Glory Muffins
- Maple Pecan Banana Muffins (Vegan)
And if you try this recipe for vegan morning glory muffins, please 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. ♥
One-Bowl Morning Glory Muffins
Prep
Cook
Total
Yield 1 dozen
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
- Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).
- 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.
- 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.
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 1 muffin or 2-3 mini muffins
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Heather says
January 15, 2016 at 10:32 pmYum!! 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!!
bakerbynature says
January 16, 2016 at 6:11 pmYay! Thank you for letting me know, Heather 🙂
Susan says
February 10, 2017 at 5:32 pmMy daughter made these and shared. So delish! Going in my ” Go To” recipes.
bakerbynature says
February 10, 2017 at 5:48 pmYay!!! So happy you and your daughter are enjoying this recipe, Susan 🙂
Jennifer says
November 23, 2018 at 12:43 amExcellent! Easy tout préparé with kids too!
Judy Bullard says
February 15, 2016 at 3:27 pmI would love the morning glory muffin recipe
bakerbynature says
February 15, 2016 at 3:32 pmHi Judy! Great – it’s at the very bottom of this post!
Jackie says
February 3, 2018 at 3:23 pmCan applesauce replace oil in this recipe ?
Lucy says
February 23, 2018 at 4:22 pmWhat if I don’t have wheat flour?
Only regular flour
Rosie says
March 4, 2016 at 10:32 amThese 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
bakerbynature says
March 4, 2016 at 11:20 amHi Rosie. I think you can just leave them out, no need to add anything in 😉 Enjoy!
Rosie says
March 4, 2016 at 4:29 pmThank you, I will definitely try the recipe this weekend. Might add some almond slivers. Can’t wait! 🙂
Ashley says
March 14, 2016 at 4:29 amLove, 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. 🙂
bakerbynature says
March 14, 2016 at 1:16 pmYay! So happy to hear you and your fiancé are loving this recipe 🙂 I will have to try them with dried cranberries soon!
Sarah says
March 17, 2016 at 11:53 pmDo you think I could use spelt flour instead?
bakerbynature says
March 18, 2016 at 6:43 amHi 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 🙂
Emanuelle says
April 2, 2016 at 10:52 pmI 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!
Shanelle says
April 5, 2016 at 4:06 pmOh 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!
Lisa says
June 13, 2018 at 5:03 pmOats sound like a great idea! How much did you add?! Thanks!
Heather says
April 9, 2016 at 1:35 amI 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.
bakerbynature says
April 9, 2016 at 12:04 pmWow, that sounds wonderful, Heather! So happy this recipe, including your adaptions, worked for you 🙂
Annie says
April 23, 2016 at 9:11 pmI 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!
bakerbynature says
April 25, 2016 at 7:17 pmSo happy you’re loving this recipe, Annie! Let us know how your adaptions go 🙂
Cg says
April 24, 2016 at 7:13 pmThese look amazing! Can they be frozen?
Erin says
May 14, 2016 at 6:25 pmThese 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!
bakerbynature says
May 16, 2016 at 12:19 pmYay! So happy you’re enjoying them, Erin 🙂
Wanda says
May 23, 2016 at 10:03 pmCould you make this into a loaf
Like bread? And do the muffins freeze well?
Wanda
Wanda says
May 23, 2016 at 10:05 pmCould this recipe be made into a loaf like bread and do the muffins freeze well?
bakerbynature says
May 25, 2016 at 7:08 pmHi 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.
Myrna says
June 5, 2016 at 10:05 pmDo you think I could use grated zucchini instead of carrots? We have so many followers I’m our garden right now.
sungrownkitchen.com says
June 9, 2016 at 7:16 pmMy two year old and I had a lot of fun making these today. They are delicious, especially for “healthy” muffins. Thanks! —Meryl
bakerbynature says
June 11, 2016 at 7:49 pmYay! So happy you and your son enjoyed these muffins 🙂
Dee says
June 20, 2016 at 11:47 amHas anyone made this as a bread. If so, how long did you bake it????
Silly says
June 28, 2016 at 3:47 amPerfect! 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!
A K says
June 29, 2016 at 10:18 amI 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!
Jodee says
March 17, 2019 at 3:19 pmI have made these muffins for years. Love love love them! I sub the oil entirely with applesauce. Works great
Shelly says
July 7, 2016 at 6:14 pmAnyone have an guess or estimate about how many calories one muffin would have? I’m trying this whole MFP thing lol
Amber says
August 19, 2016 at 10:02 pmI 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!
Allison says
August 5, 2017 at 12:35 pmI know this is crazy late for this question, but I’m a calorie counting nut and I just had to share lol…these muffins are 423 calories each if you make 12 muffins (which is a great breakfast if you’re on a 2,000 calorie diet)! But if you’re on a 1300-1500 cal diet like me, cut out the coconut flakes and they’re only 283 calories!
KareninStLouis says
May 10, 2019 at 9:36 pmThank you so much! I could not find the yield of this recipe anywhere! About 16 muffins… Good to know! Making this for Mother’s Day.
Kasey Moon says
July 27, 2016 at 4:35 pmI’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?
bakerbynature says
July 28, 2016 at 6:41 pmHey Kasey. You could just leave the nuts out, or add extra raisins or cranberries in their place.
Kacy says
August 1, 2016 at 2:31 pmI 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!
joanne hollmann says
August 7, 2016 at 12:42 amMade 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!
Cindy says
August 7, 2016 at 8:29 pmOMG! 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!
Georgette says
August 16, 2016 at 3:24 amMade 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!
Grace B says
August 16, 2016 at 6:22 pmLove 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 🙂
Shaden says
August 17, 2016 at 9:16 pmI 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.
Kristie says
August 18, 2016 at 5:12 pmMay 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!
DeeJayy says
September 4, 2016 at 2:09 amJust 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!
bakerbynature says
September 4, 2016 at 1:54 pmYay! So happy you and your fiance are enjoying this recipe 🙂
Georgie says
September 13, 2016 at 1:35 pmThank you for waking my home up to such a wonderful smell!!! This will be one of my go to recipes this fall for sure.
Paula Hazard says
September 20, 2016 at 1:26 pmWe 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!
Elizabeth says
October 2, 2016 at 3:24 amPumpkin 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!
bakerbynature says
October 2, 2016 at 11:05 amSo 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 🙂
Chris says
October 2, 2016 at 4:11 pmMade these as mini muffins. They were delish!! Very moist and flavorful.
Do you know what the calorie count & nutritional value is?
Laurie says
October 10, 2016 at 8:08 pmI 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….
Summer says
October 17, 2016 at 8:43 pmI am practically famous in my family now because of these muffins. So deliciously wonderful, thanks for sharing!
bakerbynature says
October 17, 2016 at 10:57 pmThat’s AWESOME, Summer! So happy they’re a hit with you and your family 🙂
Jac&Jean says
November 5, 2016 at 5:21 pmWe 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!
Ro says
December 22, 2016 at 7:27 amMy morning glory muffins didn’t really rise much. Are they supposed to?
bakerbynature says
December 22, 2016 at 2:36 pmHi Ro. These muffins do not rise as much as regular muffins, so you can fill the tin all the way up.
Hannah says
December 30, 2016 at 5:33 amI didnt realize these were vegan until after i mad them lol!!! they are my favorite muffin recipe i have ever found thanks!!
circular saw guide rail says
December 31, 2016 at 9:46 amThis sounds so good!!
Arielli says
January 29, 2017 at 3:54 pmI 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.
Erin says
January 30, 2017 at 1:48 pmDid you miss the applesauce?
Celeste says
August 22, 2017 at 5:32 pmMy batter was extremely dry as well. Hoping they come out good
Kate says
December 5, 2017 at 2:40 pmThey are very very moist even without the liquid. I had no issues with them. Yes the batter was very thick, but it worked out in the end.
Lindsay says
January 31, 2017 at 12:02 amI 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!!”
Lindsay says
February 5, 2017 at 1:38 pmI 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!!
Jacquie says
February 5, 2017 at 4:32 pmThese 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 🙂
bakerbynature says
February 10, 2017 at 12:26 amYay!!! So happy you love these as much as we do, Jacquie 🙂
Tina bateman says
February 22, 2017 at 3:42 amI 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
bakerbynature says
February 22, 2017 at 1:21 pmHi 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.
Tina bateman says
February 22, 2017 at 3:43 amWeren’t fluffy … I meant
Diane Block says
February 24, 2017 at 1:39 amThese are great muffins and I will definitely make them again!! I didnt’t have coconut oil yesterday so I used canola oil. I did buy coconut oil now so I am anxious to make them again. They were very moist and gave some to my mom and sister today and they really liked them!! Also, took them to bingo last night and shared with some friends and they liked them too!! Thanks for sharing!! I love the recipe and it’s healthy too!!
Alaia says
February 25, 2017 at 4:58 pmHi, bakerbynature! I just made these with my kids and we are eating them as I type. It just so happened that I already had all the ingredients in my kitchen. As I was mixing everything I wondered if the muffins would be too dry but they are pleasantly moist and tasty, especially inside. My kids approved on everything except the coconut chips and I think they would have been good had I placed them in my food processor to make them less bulky. I did this with the carrots as well and they most certainly would have pulled those out along with the chips had I not processed them. So, this is a was a really good way to sneak in some fiber for them! I will definitely make these in the future. Thanks for a yummy breakfast!
Christy says
March 26, 2017 at 11:17 amThese are wonderful muffin! I doubled the batch because I was so confident after reading all the responses and I was not disappointed. I reduced the sugar to 1/2 c. (1 c. For my double batch) and accidentally forgot the vanilla and neither omission was noticed. I will be making them again soon as I love to keep muffins in the freezer so that I can take one or two out the night before the morning I will enjoy them.
bakerbynature says
March 28, 2017 at 3:16 pmI’m so happy to hear it, Christy!
Alex says
April 7, 2017 at 4:35 pmHow do you store these muffins?
Fran says
April 9, 2017 at 12:14 amI have a recipe just like this one except for a few changes. I have been making these for several years. Both my husband and I love these.I get 18 reg. Muffins. At 350!for 20-25 minutes. I am going to try your recipe after we eat the ones I just made. Thank you. Happy
Ronp says
May 1, 2017 at 6:50 pmCan you sub coconut flour for regular flour?
Liz M. says
May 9, 2017 at 7:47 pmI made these and they were delicious!! I did change a few things:
First, I had homemade apple butter on hand from a recipe I’d made earlier in the week, so I used that in place of apple sauce and had to add 1 cup homemade cashew milk because the batter was more like a dough. Then, I didn’t have enough carrots so I subbed half a beet for roughage. Finally, I chopped some slivered almonds and used half of those and half chopped walnuts instead of all chopped walnuts. I added some coconut shreds to adorn the top of these babies, and had some batter left to make two soufflé muffins with! Threw some Earth Balance butter on while they were warm and they melted in my mouth. So delicious, definitely keeping these around as a frequent flyer in our kitchen!
bakerbynature says
May 10, 2017 at 11:04 pmSo glad they were a hit for you, Liz! And thanks for letting us know your adaptions! xoxo
Kari says
May 25, 2017 at 4:17 pmThis recipe is now saved and in my recipe box! They are so yummy! Only change I made was using coconut sugar (instead of brown). They turned out great! And my whole family loves them too! 🙂 Thank you!
bakerbynature says
May 26, 2017 at 12:44 pmYay! So glad they were a hit, Kari 🙂
Candace says
June 1, 2017 at 2:38 amIs there a way to make these GF? My daughter has Hashimotos and I just need to replace the wheat flour so that they’re GF. I’m not much of a baker, so if there’s a simple fix, I’d love to know it so I can make these!!! They look amazing 🙂
bakerbynature says
June 5, 2017 at 8:09 amHi Candace. Sadly, I have very little experience with GF baking, so I’m not sure what changes would need to be made. I think a 1 for 1 GF flour would be the best bet, since I’ve heard many have success with them.
Erin says
June 12, 2017 at 6:08 am@Candace. I Made these into a gluten free version as I have hashimotos aswell. My GF version was Very easy. Swapped the wheat flour was 1 and 1/2 cups of coconut flour and I used 1/2 cup of gluten free all purpose flour instead of the normal flour. The Baking soda and bi carb is naturally Gluten free. Yay. I also used apple puree instead of apple sauce as they often hide gluten derivatives in the sauces. Other changes I made purely because of what I had on hand: Swapped the ground ginger for 1 tsp of minced ginger. It was Just enough. Shredded coconut instead of flaked. I also ground up the walnuts instead of just chopping as I like my nuts smaller. I had to cook these for 20minutes longer due to the denser flour conposition. They were Bloody beautiful.
Yasmin says
June 9, 2017 at 12:59 pmThis is the first muffin recipe I made. Both my husband and I love it! They’re not too sweet and very moist. For sure I will make more in the future and try some modifications. Thanks for sharing the recipe!
Ashley says
June 25, 2017 at 10:35 pmThese are probably my most favorite muffins that I’ve ever had!!!! My roommate and I make them constantly. They are such a healthy snack to have around we bake them every other week pretty much!! They’re very adaptable. I substitute the oil for pumpkin puree and this time I’m trying it with pineapple pieces instead of shredded Apple.. will see how it turns out!! 🙂 Thanks so much for the recipe it’s my favorite!!! Perfect every time!
Kim says
July 7, 2017 at 4:01 pmI made these this morning. They were delicious! I added pineapple. I omitted the coconut. I did a little less AP flour. My Applesauce wasn’t unsweetened. It was spur of the moment. I will definitely make these again.
Jennifer says
August 7, 2017 at 11:38 pmI’m going to make these this week! They look great!! I read all the comments though and didn’t see any answers to how best to store them or how best to freeze them. This would be super helpful to know as I’m planning on baking them on Wednesday and then having them ready for my in-laws on Sunday. I’d like to freeze them and then thaw. Should they be thawed over night on the counter?
Becky says
September 27, 2017 at 4:06 pmI made these subbing gluten free flour, 2 cups and used 1/4 cup less sugar. I also added a dash of ground cloves and nutmeg because the spice bin was open, and why not! They taste delicious, especially with pumpkin butter on them! Yum!
Toni Mitchell says
October 7, 2017 at 12:03 amExcellent muffins…they will definately be in my recipe box for a long time
laura cooper says
November 7, 2017 at 8:42 pmI’ve made 3 batches of these so far and plan on always having them in my freezer to grab & go! I’ve started calling them “yoga muffins” because I always have one waiting in my car for after class! They’re perfect, and sooo healthy~ The only thing I do different is to grind up oatmeal and use it in place of that 1/2 cup of white flour, and maybe add pecans instead of walnuts if I have none on hand. Yummy! Thanks so much for the recipe.
bakerbynature says
November 9, 2017 at 12:10 pmYay! This comment made my morning, Laura 🙂
Maureen says
November 10, 2017 at 5:11 pmHow many calories are in these morning glory muffins? The nutrition information is not displayed on the page. Thanks.
Lindy says
December 16, 2017 at 12:03 amMy husband and I just “tested” my first batch! Yummy! Almost like the cafe down the street! I pretty much followed your recipe but did add a finely chopped green apple, skin on, and about 1/2 cup pumpkin seeds. Dried cranberries and raisins too. I see from many comments from others, they were worried about the dry batter…,..no need to worry! They come out nice and moist! I want another, one is not enough. Oh, I got 20 muffins from this recipe. Definitely will be making again
Kristin says
January 5, 2018 at 1:02 amHow many calories are in one muffin?
Roberta says
January 5, 2018 at 3:15 pmThese have become our favourite muffins for breakfast, lunches and snacks during hiking trips. I have 2 versions that I adapted, in one I substitute All-Bran cereal for the 1.5 cups of whole wheat flour. In the other, I substitute a cup of crushed/drained canned pineapple for a cup of the carrots. Both are so delicious!! I’ve also made a version where I used quinoa flour instead of the white flour. All of the versions above make for a very dense muffin (as they don’t rise much) and all freeze equally well.
Hannah says
January 12, 2018 at 3:39 pmThese were good, but am cutting sugar, oil and cinnamon by half next time. These are too much like cake to call them healthy.
bakerbynature says
January 12, 2018 at 8:41 pmHi Hannah. I’m glad you enjoyed the recipe. And I look forward to hearing how your adaptions go! Just beware, reducing the oil and sugar will dramatically change the taste and texture of the muffins.
Janet Benoit says
January 17, 2018 at 11:56 pmSitting in my Florida room on a cool weather day, I did your morning glory muffins, just having one with a cup of tea, incredeble how good they are. They will be from now on my favorite muffins. Thank you for this delicious recipe.
Amal says
January 20, 2018 at 6:28 amCould I use oat flour?
Gloria Paulos says
January 29, 2018 at 6:25 pmI’ve made these 3 times now and they have been awesome every time. I don’t make any changes to the recipe and they turn out great! I had my first carrot muffin at the hospital at Vanderbilt University when my son was there for heart surgery. I would get so upset each day if they were out of them! I hunted for a recipe as soon as we were back home and found this one. Now, I just make my own instead of making the 6 hour drive.
Dawn Greaves- Ward says
February 2, 2018 at 3:13 amThanks for sharing this receipt, I did not make any changes and it was perfact, moist and tasty. My husband give them a five star. Thanks again. Dawn G.
Marianne says
February 5, 2018 at 4:33 amHow many muffins does this recipe make and how full do you fill the muffin cups?
Jean says
February 15, 2018 at 6:06 pmTried these out this morning, so glad I did! Have a family member going through chemo, and he was thrilled to find something healthy he wanted to eat! Used fresh ginger as we both love the taste, but followed the rest of the recipe as listed. Soooo good!!! Thank you for sharing!
Nicole says
February 17, 2018 at 7:04 pmI was looking for the nutrition facts but there are none.
Dawnelle says
February 24, 2018 at 7:23 pmI love all the healthy ingredients! I found the final product to have a strong baking powder/soda taste. I would omit the salt in hopes to cut down on the baking powder/soda taste (assuming the recipe needs that much rising aid?). A slice of cheese or butter somehow counteracts the soda/powder. Not sure why because those are salt too!
Katie says
March 16, 2018 at 4:42 amHow many muffins does one recipe make? Thanks!
Bailee says
April 5, 2018 at 10:37 pmI got 12 muffins out of this recipe
SekretSkwirrel says
March 21, 2018 at 3:51 pmSo many comments on an amazing muffin recipe.. but a few edits to the recipe that I would suggest.
Add the nutritional value.
Estimate how many muffins in the recipe
Recommend how full to fill the muffin cups
Change baking instructions – 20 minutes at 375 does the same as the method stipulated.
Bailee says
April 5, 2018 at 10:36 pmHonestly the best muffins I have ever made hands down !
Quyen Doan says
April 26, 2018 at 3:10 pmHi,
Do I need to adjust the baking time if I make them in Tulip muffin papers? These tulip papers are pretty high and big
Thank you!!
Sara says
May 9, 2018 at 7:46 pmMade these today. The mixture was unmixable upon adding the oil, apple, apple sauce, and vanilla. Holding out hope I tried as best As i could and then added the carrot,hoping they would moisten it enough to turn it into proper batter. Unfortunately, it remain dry and doughy. I used about a cup of cashew milk to make it more of a muffin batter texture. As a result, I now have 24 muffins, all of which are gooey, bad-gooey in the center.
I wonder if perhaps 2 cups of flour is too much to have so little moisture. I will likely make them again, using less flour and without the milk. They taste amazing, though, so I will not be giving up just yet.
Gretchen says
May 11, 2018 at 2:23 pmDelicious muffins!! I followed the recipe exactly and they turned out great. Just curious how you store your muffins. Would they be okay out of the fridge for a couple days? I wanted to take some on an upcoming backpacking trip and wanted to make sure they would be ok out of the fridge for a few days.? Please let me know what you think.
J Stavert says
June 4, 2018 at 5:06 pmBest muffins ever…can’t believe people try to change the recipe …perfect as is!
LAURA J says
June 30, 2018 at 2:56 pmJust about to gather ingredients and discovered I only have fresh ginger, will that work?
Antonia Kirwin says
August 24, 2018 at 12:49 amI’ve been making these for awhile now and we absolutely love them.
My husband doesn’t even realize that they are actually quite healthy.
I can’t make enough of them, he gobbles them up!
Katie C says
September 5, 2018 at 2:07 amI made these for my family that makes fun of vegan food. They loved them and said they were the best Morning Glory muffins they have ever had. Then I dropped the bomb on them that they were vegan . I did use Nutiva butter flavored coconut oil.
Rachal M. says
May 23, 2019 at 11:03 pmHas anyone tried making these with almond flour? I am gluten sensitive and prefer not to use whole wheat flour. Thank you.
Shellie says
June 7, 2019 at 3:53 pmI just did, came out perfect and moist, Delicious.
Kimberley says
September 6, 2018 at 5:44 amHow many muffins does this recipe yield?
Christin says
October 9, 2018 at 5:58 pmThank you for this recipe. They are so moist and delicious!
Kar She says
October 15, 2018 at 1:48 amI followed the recipe exactly and am so confused by the pictures and the comments! They didn’t turn out anything like the pictures look, or taste that good. I’ve checked at least five times that I didn’t forget to add anything! The batter was not like a muffin batter, quite stiff and thick – almost like a dense cookie dough batter. The muffins don’t rise at all, and are very dry. I’m thinking they need some extra form of liquid. Any thoughts on what may be going on? The pictures look so goood!
B Patel says
October 21, 2018 at 10:14 pmMade these today with my daughter…absolutely yummy. Just get a slight baking soda taste as you eat. Can you adjust to less raising agent? I didn’t add the coconut. Instead added a handful of oats. Also some comments mention substituting the oil with pumpkin purée – does that work? What else can you substitute the oil with?
Carol Whitney says
November 11, 2018 at 1:31 amThank you for sharing your wonderful recipe. I followed the recipe and they turned out looking just like yours. I got 15 full muffins.
Erin says
December 10, 2018 at 4:51 pmDelicious! I cut down sugar to 1/2 cup and substituted homecanned zucchini ‘pineapple’ for the apple with a little of the juice as the batter seemed a bit dry and pecans. This muffin has a wonderful texture.
Katia says
December 19, 2018 at 12:26 amHi! I have been making these for at least 3 years now. SO good! The nutritional information is not listed. Do you know how many carbs per serving? I am training for a marathon and thought these might work as obe of my snacks. The gial us to consume about 30 grams carb per hour. The gels really kind of creep me out and I would like to try and eat as much real food as possible. And these would be a total treat!! Thank you!
Julia says
December 29, 2018 at 5:35 pmHas anyone tried making these in a large muffin tin as opposed to a normal size one?? And if so, what baking time/temp did you do?
Katherine says
January 2, 2019 at 3:38 pmThey’re too good to be true! I made them and I love them. They’re gooey right out of the oven they they fire up for lunches. This recipe makes 2 dozen. How many calories are in each?
Annelle says
January 8, 2019 at 7:32 pmThese are the BEST morning glory muffins I have EVER !-:!! Will definitely be a “go-to” recipe in the future!!
Shirley says
January 27, 2019 at 7:18 pmBest ever! Hubby loves them!
bakerbynature says
January 29, 2019 at 7:44 pmYay!!!
Jenn says
February 1, 2019 at 7:59 pmI made these two days ago and they are my new favourite muffin!! I will make more again but eliminate the nuts so my daughter can take them to school. Love them!!!
Sara Anema says
February 2, 2019 at 8:13 pmI made these last week and my husband and I ate almost all of them in one day, they are so good! I took the remainder to work and everybody raved about them. Going to bake up some more today to take to a new mom so she can keep her energy up 😉
Megan says
February 7, 2019 at 6:50 pmHI! This recipe looks amazing!!! I was wondering what the nutritional information is for these muffins? Specifically the sugar, fiber, and protein. Thanks so much!
Lynn says
February 20, 2019 at 12:29 amNo words! These are soooo good. They might not last until tomorrow!!
Penny A. Barry says
February 21, 2019 at 6:01 pmI made these for work this morning. Put the dry ingredients in a bowl last night to save a step this morning. I thought I had bought wheat flour but it was a small bag of white. Came out great! Will make thee often. Husband loved them too. Looking forward to making these for company breakfast. Thank you Ashley! Your recipes are always so delicious. Love your book too!!!
Deb kroenke says
February 27, 2019 at 5:07 pmThe first time I made these I felt they were really sweet and kind of oily. Second time I backed the oil to 1/4 cup. The brown sugar I also decreased to 1/2 cup. They were perfect. Wonder how many points are they with WW.?. Thank you
Christina says
March 10, 2019 at 11:15 pmThis receipe is incredible. My kids loved them!!! Thanks!
Deb says
March 22, 2019 at 10:16 pmJust made these muffins for my college age grandson. They had a very nice flavor and were extremely moist. I used white flour as that’s what I had on hand. Also, the recipe calls for an apple, shredded. I used a small Gala apple. My recipe made 24 full muffin cups. Will definitely make them again.
nissy says
March 26, 2019 at 2:12 pmJust discovered this recipe and it is a major hit in my house! We love the fact that these muffins are packed with a ton of wholesome, REAL ingredients! We have eliminated refined sugars in our home so I used raw coconut sugar instead of brown sugar and lessened the amount by a third (roughly). I also used organic, dried, unsweetened cherries instead of raisins and pecans instead of walnuts. Thank you for the wonderful recipe!!
Susanne says
April 13, 2019 at 1:33 amA perfect recipe for all. I love the texture, the taste, and the healthy ingredients! My kids and their friends love them and can’t believe they are vegan, This time I have made a double batch so I have some for the freezer. Thanks so much!
Debby says
April 15, 2019 at 6:49 pmHello. Made these muffins yesterday. They are fabulous! Do you happen to know the calorie count for each muffin?
Sharon says
April 18, 2019 at 5:39 amJust like the other comments I also Love these muffins and have been making them every week since I found the recipe. Many people have asked about the calories, carbs, etc. Did we ever get and answer because I would also like to know. The nutrition guide posted doesn’t tell you anything. It would be so awesome if someone would figure it out.
Ashley Frederick says
April 21, 2019 at 3:16 pmThese looks so good! Adding these to my baking list!
Brennah says
April 30, 2019 at 2:41 amWill any apple work or is there a specific apple for the taste?
Amanda says
May 3, 2019 at 10:32 pmThese just came out of my oven and my house smells delicious! They look great and I can’t wait to try them!
Amanda Lillis says
May 5, 2019 at 1:02 pmI’m back, I’ve tried them, and they’re delicious!!
Amanda says
May 5, 2019 at 5:24 pmYum! I just made these muffins and they are amazing! Made some modifications – like no oil, bananas instead of applesauce, and oat flour instead of other flours – and they turned out great. Thanks for sharing!
Kayla says
June 3, 2019 at 7:40 pmthese were really really good! i did extra cinnamon and ginger, then used canola oil instead. my whole family loved them!