Name: Morning Glory Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup packed light brown sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger (optional); ½ teaspoon salt; 2 cups shredded carrots (about 4 large); 1 cup grated Granny Smith apple with peel; ½ cup sweetened shredded coconut (or unsweetened); ½ cup raisins; ½ cup chopped walnuts; ⅔ cup vegetable oil; 3 large eggs, room temperature; 8 oz crushed pineapple, juice discarded; Zest of one orange (optional); 2 teaspoons vanilla extract

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These Morning Glory Muffins are a wholesome and hearty treat that I love baking for breakfast or a midday snack. Packed with shredded carrots, apple, coconut, raisins, pineapple, and warm spices, they’re moist, flavorful, and full of texture in every bite.

Morning Glory Muffins

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between nutrition and indulgence. They’re bursting with natural sweetness from fruits and veggies, and the warm spices make them incredibly comforting. Whether I eat them fresh out of the oven or grab one from the freezer, they always taste just right. Plus, they’re easy to make and store well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger (optional)
½ teaspoon salt
2 cups shredded carrots (about 4 large)
1 cup grated Granny Smith apple with peel
½ cup sweetened shredded coconut (or unsweetened)
½ cup raisins
½ cup chopped walnuts
⅔ cup vegetable oil
3 large eggs, room temperature
8 oz crushed pineapple, juice discarded
Zest of one orange (optional)
2 teaspoons vanilla extract

Directions

Preheat the oven to 375°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger (if using), and salt.
Stir in the shredded carrots, grated apple, coconut, raisins, and chopped walnuts.
In a separate bowl, whisk the eggs, oil, crushed pineapple, orange zest, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined.
Divide the batter evenly into the muffin cups, filling each about two-thirds full.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 14 to 16 muffins. I usually spend 5 minutes on prep and 25 minutes baking, so the total time is around 30 minutes from start to finish.

Variations

I sometimes swap half the carrots or apples for grated zucchini or pear.
For a lower sugar option, I reduce the brown sugar or replace part of it with unsweetened applesauce.
I’ve used whole wheat flour or gluten-free flour with good results.
Pecans or sunflower seeds work great instead of walnuts.
Dried cranberries or chopped dates make a nice alternative to raisins.

storage/reheating

I store the cooled muffins in an airtight container at room temperature for up to 4 days, or refrigerate them for up to a week. They freeze really well too—I just place them in a freezer bag and keep them for up to 3 months. When I want one, I thaw it at room temp or microwave it for 20 to 30 seconds until warm.

FAQs

What makes morning glory muffins different from regular muffins?

These muffins are loaded with fruits, vegetables, and nuts, giving them more texture, moisture, and natural sweetness than typical muffins.

Why are my muffins sticky or dense?

That usually happens if I overmix the batter or underbake them. I always mix until just combined and check for doneness with a toothpick.

Can I freeze these muffins?

Yes, I freeze them all the time. Once cooled, I put them in a freezer-safe bag and thaw one whenever I need a quick breakfast or snack.

Can I reduce the sugar or oil?

Definitely. I’ve made these with less sugar and even replaced some oil with applesauce. They stay moist and flavorful.

What if I don’t like raisins or nuts?

I often skip the raisins or replace them with dried cranberries. For the nuts, I just leave them out or swap with seeds if I want a nut-free option.

Conclusion

These Morning Glory Muffins are my go-to for a wholesome, delicious, and satisfying treat. They’re full of flavor and texture, easy to adapt, and perfect for meal prep. I make a batch and enjoy them all week long—they never disappoint.