Here is a fun fact! The morning glory muffin takes its name from an actual cafe of the same name in Nantucket, Massachusetts? Truth! Their original recipe for morning glory muffins recipe was published in tons of magazines back in the 1980’s. And it just took off from there.
And now, three decades or so later, here’s my version of it. I know I’m not the only one to take a pass at this healthy-ish breakfast muffin (or anytime muffin, really).
Oh, did I mention that these muffins are the best?!
All week, I’ve been eating two of these morning glory muffins for breakfast. Don’t judge! They’re so much more filling than other muffin recipes I’ve shared. Plus, they make a great snack!
These muffins are packed with texture from all the fixings (raisins, walnuts, coconut flakes) and nutrients thanks to carrot and apple in the batter.
As always, they’re totally versatile. I encourage you to customize them! Let’s talk about how to do that.
PS: if you’re really not into the idea of all these veggies and fruits in muffins, take a peek at our other muffin recipes here.
Substitutions in Morning Glory Muffins
- Swap out the carrot and apple for other fruits and veggies like zucchini, pear, banana, butternut squash and sweet potato. All that aside, keep in mind that carrots and apples are classic. Plus, you can find those two items for affordable prices during almost any season.
- Switch up the fixings (raisins, walnuts, coconut flakes)! Instead of using what’s in the recipe, you can use other chopped nuts/seeds, dried cranberries or golden raisins or even chocolate chips. Or, just leave them out altogether! It’s up to you.
When it comes to flour, I recommend whole wheat or regular white flour. However, if you follow a gluten-free diet, use all-purpose gluten-free flour. Please, don’t be tempted to use something like coconut or almond flour as the recipe won’t work well. The muffins you see pictured here are made with whole wheat!
How to make these morning glory muffins vegan:
If you need to make these vegan, use flax or chia seed eggs. You need 2 flax/chia “eggs” for this recipe.
- Combine 2 TBSP ground flaxseed meal or chia seeds with 6 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
How to add more volume to or double this morning glory muffins recipe
If you’re doubling this recipe, simply double the ingredients but get out a BIG bowl! Trust us! These muffins take up a lot of room when you’re assembling them. And since you’ll have so much batter, you’ll need 2 muffin tins or you’ll have to bake these in batches.
For adding more volume, you can simply eat more muffins in one sitting! I ate two per breakfast and was perfectly full. If you want to make it a more “well-rounded” breakfast, I’d add a side of fruit or a yogurt.
How to store and reheat these morning glory muffins
These muffins do well! They will stay fresh in the fridge in an airtight container for up to 7 days. Otherwise, you can store them at room temperature in an airtight container for up to 4 days.
For longer term storage? Morning glory muffins are freezer friendly for up to 3 months! To store, wrap them individually in foil and then store in an airtight ontainer in the freezer. Or, you can eat them cold, at room temp or warmed in the microwave for 30 seconds. You can try toasting them, too, if that’s your jam.
Happy prepping! And please, tell us what you think!
HERE ARE SOME OF OUR OTHER MUFFIN RECIPES TO TRY AS WELL!
- Easy, No-Frills Banana Bread Muffins Recipe
- Savory Muffins With Cheddar Cheese
- Easy, Cozy Pumpkin Muffin Recipe
- The Best Cranberry Orange Muffins
And check out our master list of breakfasts here!
Easy Satisfying Morning Glory Muffins with Apple and Carrot
Ingredients
- muffin liners or cooking spray
- 2 cups whole wheat flour
- 1/2 cup old fashioned oats
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 medium carrots peeled and grated
- 1 medium apple grated
- 1/2 cup raisins or dried cranberries
- 1/2 cup walnuts or any nut of your choice, chopped
- 1/2 cup coconut flakes optional
- 1/4 cup flaxseed optional
- 2 egg or flax eggs, if needed
- 1/2 cup butter melted
- 1 tsp vanilla extract
Instructions
- For vegan version: If using a flax/chia egg: add 2 tablespoons flaxseed or chia seed to a bowl with 6 tablespoons water. Stir and let it sit for 15 minutes until it has a goopy consistency, like an egg.ss
- Preheat the oven to 350 F. Prepare a muffin tin with liners or cooking spray.
- Mix the flour, oats, white sugar, brown sugar, salt, cinnamon and baking soda in a large bowl.
- Mix in the grated carrot, apple, raisins, walnuts, coconut and flaxseed.
- Add the butter and eggs/flax eggs to the bowl and mix until the wet and dry ingredients are fully combined. The batter will be a bit thick.
- Use a ⅓ measuring cup to add the batter to the muffin tin. Sprinkle each muffin with a pinch of oats and bake for 20-25 minutes. Remove from the oven and cool on a wire rack completely.
Notes
- Combine 2 TBSP ground flaxseed meal or chia seeds with 6 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
matt says
great Recipe, Like the different options, my question is on grating the apple do you leave skin on or off, this is my first time baking these muffins, which i really like don’t want to mess this up any help. thanks
Jamie Sparrow says
so glad to see this recipe! I added flax meal, chia seeds and almond milk as it was too thick.
I suggest you add vanilla extract in the instructions, not just ingredients list.
that’s my story, Morning Glory!