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.
Morning Glory Muffins
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
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.
Lynda Hynes says
Love these muffins!! Do you happen to have the nutrional breakdown? We need to track everything in our diet for a while.
Thanks
Sonya says
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Susan says
I’ve never frozen batter, so I don’t know. I made a large batch of the muffins and froze some of the muffins. They were just as good as fresh baked. I thawed them in the refrigerator and heated them in the microwave for 20 seconds on 80% power when we wanted them warmed up.
Lindsay says
Made these today but only had white flour, also subbed applesauce in place of the oil and they were fantastic!! Thank you for a great recipe to add to my rotation
Eileen says
I just made these yesterday and they turned out beautifully! I used regular all purpose flour because I didn’t have wheat flour and I added two eggs because I read that another person did that and I’m big on eggs. I had enough dough for 18 muffins, the first 12 were big. No adjustment in the baking time. Thank you! They are wonderful and love the one bowl.
Mary says
Made these this morning since it’s 20 degrees out! Made them in XL silicone muffin pan BIG and beautiful! I tried to adjust the cooking time but will need to tweek it again. Toothpick showed done but after sitting 5 minutes, still a little wet. Any suggestions? Most important part is . . . They were yummy! I took a picture but I’m not on social media.
Cindy says
The print option is not working!
Delores says
So you have the food values for these muffins?
Noreen says
Hi Ashley, I don’t have whole wheat flour. Can I use all AP flour? Thank you.
Susan says
I used whole wheat flour. The muffins turned out great!
Susan says
I tweaked the recipe a bit because of personal likes and availability of ingredients. I used 2C of whole wheat flour because that’s what we use. My husband does not like anything coconut so I added a 20oz can of crushed pineapple. I used one large Juci apple and fresh cranberries because we didn’t have raisins or craisins. My husband loves peanuts so I ground peanuts. I got 3 dozen muffins. They baked just fine following the instructions. Now we have plenty of healthy muffins for breakfast and snacks. Thank you for this very nice, adaptable recipe!
Marg says
Great recipe