These muffins are breakfast on their own, full of carrots, apples, raisins, and nuts. Delicious and easy to prepare, of course! You can make the classic recipe or easily adapt it and make healthy morning glory muffins with coconut oil and whole wheat flour. Both variations are found in this post.
Are you in the habit of eating breakfast?
I'm always looking for simple breakfast recipes as I am very guilty of just having coffee. I can't get myself to eat solids for several hours, so breakfast in a muffin is a great way of getting some nutritious bites.
I'm partial to my favorite recipes for Raisin Bran Muffins, and the Banana Quinoa Chocolate Muffins when I want something that is gluten-free, but lately, these morning glory muffins are getting my undivided attention.
I alternate between the traditional recipe and the healthier alternative I developed because I started making them a routine. I bake large batches and freeze them so then there's no excuse for not eating breakfast.
So, let's get into the nitty-gritty details.
Ingredients
This recipe includes certain ingredients that are a must and some that are optional. My take includes all of the ones in the image below.
- Flour - I use superfine whole wheat flour and white whole wheat flour. You can also use all purpose flour if not going the healthier route or half and half.
- Oil - I use coconut oil, but they are wonderful with sunflower oil or even with olive oil. Not as light, but still great.
- Carrots - wash them well, but you can grate them with or without the skin.
- Apple - use any baking apple you want. I love Granny Smith because they add some acid. I cube or grate them, either way is fine. I don't recommend large chunks.
- Nuts - walnuts or pecans both work very well. I like them lightly toasted because their flavor is superior.
- Raisins - use dark or light raisins. Or even cranberries or a mix.
- Spices - I love ground cinnamon and nutmeg. A dash of ground ginger or allspice (or both) work well too.
- Sugar - I love to use light brown sugar or finely ground muscovado sugar when available. Coconut sugar also works, but it sweetens less. A tablespoon of honey can be added (together with the sugar) for flavor and moistness.
- Coconut - it is optional and it adds a very particular flavor. If you like a more traditional carrot cake flavor I would omit it. I like it and use it but only if I have it. I would never not make these muffins because I didn't have shredded coconut in my pantry.
Easy steps
Since we use oil, there's no need to cream (as you would with butter). A bowl, a whisk, and a spatula are all you need.
- First the eggs, sugar, oil and vanilla. In a bowl mix the wet ingredients with the sugar.
- Add the flours and other dry ingredients. After adding the dry ingredients only mix until combined. Don't beat or overmix so that the muffins are as tender as they can be.
- The add-ins. The carrots and apple are added next. At this point, I suggest switching to a spatula so it's easier to mix. Last, add the walnuts, raisins, and coconut if using (image 4).
The resulting batter will be thick so make sure you have it all well mixed.
How to prepare the pan
I use muffin pans, regular-sized.
Either use cupcake liners or muffin cups (image below) or butter/spray the muffin tins or pan and omit the paper liners. Both work. But with paper cups the cleaning up is much easier.
Storing the baked muffins
They keep well at room temperature for a day or two. Keep them covered or in an airtight container.
After that, I suggest freezing them, always well covered (you might want to check our Freezer Baking guide). Warm them in a medium oven before eating, they will taste better and the texture will improve. At least that's what I do.
My top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chopping: finely chop or grate carrots and apple. It's easier to mix and eat.
- Toasting: though you can omit this step, lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins. Spread them separately on baking sheets and toast in a medium/low oven (300°F/150°C) for about 10 minutes, depending on the amount. Be careful with the coconut as it burns in seconds! Watch it closely and stir it once or twice as it bakes so it toasts more evenly.
- Oil: you can use any vegetable oil, like sunflower, coconut or even olive oil.
- Raisins: make sure they are seedless, it's quite annoying biting into seeds. Use dark or light raisins, and craisins or cranberries also work.
- Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.
Related recipes you might like:
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Easy Morning Glory Muffins
- Prep Time: 20
- Cooling time: 15
- Cook Time: 30
- Total Time: 1 hour 5 minutes
- Yield: 18 medium 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These muffins are breakfast on their own, full of carrot, apple, raisins, and walnuts. Delicious and easy to make, of course! I made them healthier with coconut oil and whole wheat flour.
Ingredients
- 1 cup coconut oil (or 1 cup sunflower oil for classic muffins)
- 1 cup fine muscovado or coconut sugar (or 1 cup brown sugar for classic muffins)
- 1 cup superfine whole wheat flour (don't use it for classic muffins)
- 1 cup white whole wheat flour (or 2 cups all purpose flour for classic muffins)
- 2 eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Several gratings of nutmeg
- 2 cups grated carrots (about 2 medium)
- 2 cups finely chopped or grated apple (about 1 large)
- ⅓ cup chopped walnuts or pecans, lightly toasted
- ¼ cup shredded coconut, unsweetened (optional)
- ½ cup seedless raisins, light or dark (or use dried cranberries)
Instructions
- Preheat the oven to 350°F/180°C
- Line with paper cups (or butter/spray) 18 muffin pans.
- In a large bowl beat oil, sugar, and eggs until very well blended. I use a whisk, but you can use an electric mixer if you want.
- Add sifted flours, baking powder, baking soda, salt and spices in 2 parts and mix. I have it all measured and sift it directly over the oil mixture. But you can sift it separately if that's easier for you.
- Add carrots and apple and mix well with a spatula.
- Add walnuts, coconut (if using), and raisins. Mix well until all is moist. The batter will be thick.
- Divide among prepared muffin pans. If your oven can't hold all the pans together bake them in two batches.
- Bake for about 25-30 minutes, or until golden, dry and a tester inserted comes out clean.
- Let cool on a wire rack.
- Keep for a day or two covered at room temperature. Freeze leftovers. Warm slightly in a medium temperature oven (325°F/160°C) before eating.
Notes
For classic morning glory muffins: use white sugar, all purpose flour and light brown sugar instead of their healthier counterparts. It's all explained in the ingredients section above.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Chopping: finely chop or grate carrots and apple. It's easier to mix and eat.
Toasting: though you can omit this step, lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins. Spread them separately on baking sheets and toast in a medium/low oven (300°F/150°C) for about 10 minutes, depending on the amount. Be careful with the coconut as it burns in seconds! Watch it closely and stir it once or twice as it bakes so it toasts more evenly.
Oil: you can use any vegetable oil, like sunflower, coconut or even olive oil.
Raisins: make sure they are seedless, it's quite annoying biting into seeds. Use dark or light raisins, and craisins or cranberries also work.
Sugar - I love to use light brown sugar or finely ground muscovado sugar when available. Coconut sugar also works, but it sweetens less. A tablespoon of honey can be added (together with the sugar) for flavor and moistness.
Coconut - it is optional and it adds a very particular flavor. If you like a more traditional carrot cake flavor I would omit it. I like it and use it but only if I have it. I would never not make these muffins because I didn't have shredded coconut in my pantry.
Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.
Nutrition
- Serving Size: 1/18
- Calories: 252
- Sugar: 15.8 g
- Sodium: 157.6 mg
- Fat: 14.9 g
- Carbohydrates: 28.6 g
- Protein: 3.2 g
- Cholesterol: 20.7 mg
Keywords: morning glory muffins
Hi Paula! Another great recipe that baked up nicely in my kitchen. I did add the ginger and all-spice for additional flavor and it was delicious. My batter made a batch of 14 instead of 18 because I fill my muffin tins up high LOL. Also, I was looking forward to freezing them but they didn't last very long in my house .
Side note: Since you've been baking for many years I assume you have experience with sourdough bread? If you have a recipe for it I'd love to try yours. I know baking sourdough is a long process but I'm determined!!
So glad you all liked the muffins Marlena! I love to add spices too. I baked a lot with sourdough over the years but haven't in a long time. Let me think what recipe will work that is not much of a hassle.
They look fantastic with all the quality healthy ingredients!