Did you know the morning glory muffin is named after an actual cafe of the same name in Nantucket, Massachusetts?
Their original recipe was published in tons of magazines back in the 80’s and just took off from there. And now here’s my version of it on this here blog three decades later.
Oh, did I mention that these muffins are the best?!
All week, I’ve been eating two of these morning glory muffins for breakfast. They’re so much more filling than other muffin recipes I’ve shared. They would also 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 and 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 my other muffin recipes here.
- Swap out the carrot and apple for other fruits and veggies like zucchini, pear, banana, butternut squash and sweet potato. That being said, carrot and apple is a classic combo and 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, craisins 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. If you’re gluten-free, use all-purpose gluten-free flour instead of something like coconut or almond flour. 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 recipe:
If you’re doubling this recipe, simply double the ingredients but get out a BIG bowl! 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.
Storage & reheating notes:
These muffins can last in the fridge in an airtight container for up to 7 days. They can last at room temp in a container for 4 days. They are freezer friendly for up to 3 months! 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.