morning glory muffins

These easy morning glory muffins are a satisfying, nourishing, make-ahead breakfast or snack that&#039;s just bursting with fresh flavor!

Morning Glory Muffins

brown sugar

eggs,

vegetable oil

(½ of a stick) salted butter, melted

vanilla extract

all-purpose flour

baking powder

baking soda

cinnamon

salt

carrots

apple ((about 1 large))

raisins

pecans (optional)

sugar

Preheat oven to 400° F. Line 14 standard-size muffin cups with paper liners. Set aside.

In a large bowl, whisk together brown sugar, eggs, oil, butter and vanilla until completely combined.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir just until combined (do not over-mix).

Fold in carrots, raisins, apples and pecans.

Divide batter evenly among prepared muffin cups, filling the muffin cups to the top. Sprinkle with coarse sugar, if desired.

Bake at 400° F for 10 minutes. Then, keep the muffins in the oven, but lower the oven temperature to 350 degrees F. Bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.

Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced morning glory muffins taste like apple cake, spice cake, and moist carrot cake combined. (And for breakfast!) There's plenty of substitution suggestions available above so you can truly make them your own.

(260 grams) whole wheat flour (spoon & leveled)

ginger

(35 grams) ground flax (optional)

eggs

(100 grams) packed light or dark brown sugar

(85 grams) honey

(80 milliliters) vegetable, canola oil, or melted coconut oil

(60 grams) unsweetened smooth applesauce

orange zest (optional)

(80 milliliters) orange juice

(260 grams) shredded carrots (about 4 large)

(140 grams) shredded/grated apple (about 1 large)

(75 grams) raisins

(64 grams) unsalted chopped pecans

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.

Delicious! Tender and moist, and just the right sweetness level for breakfast. I made these to bring to a friend who just had a baby, with a few substitutions:
- Reduced flax to 1/4c
- Added 1c rolled oats
- 1/3c apple sauce is only slightly less than a single-serve to-go apple sauce, so I just added the full container
- Added pepitas to the top before baking
- I forgot to turn down the oven after 5 min, but turned it down after about 15 and they still came out fine
- Baked in a jumbo muffin tin (was enough for 11 muffins, roughly 6 tbsp in each)

Love this recipe! I did 1 1/2 c flour and 1/2 c oats versus the 2 c flour, added chia seeds, used the substitutes of apple cider, pureed pumpkin and golden beets! Also used about 1/3 less of the sugar and didn't use honey, which worked fine for my taste! Used two Tsps of pumpkin pie spice and added some turmeric for an extra golden hue :) Opted for add ins like dried cranberries and pumpkin seeds. . . loved the room for creativity in this recipe! Thank you, Sally!

This recipe yielded 14 muffins for us, and they were tall and bulbous on the top! So wonderfully adorable! Just ate one right out of the oven, about to eat a second.
These are delicious! I didn't have any ground flax so I threw in 2 tablespoons of chia seeds.
Didn't have apple sauce so I just added a bit more extra grated apple and a bit more oil.
I cut down the brown sugar slightly, and I think I can cut it down some more. I used the full amount of orange juice but these came out so moist (almost TOO moist) so I may cut down on that next time too. I love how adaptable this recipe is! Will throw a few into the freezer to test how these will reheat straight out of the freezer (wanted this to be a freezer batch breakfast item that can just be microwaved).

Whenever I’m looking for a recipe on google and this website comes up in the results, I know it’s going to be a good one. This recipe is no exception! I love how bright and orange-y these are!

I first tasted these Morning Glory muffins at my friend's house, and then hounded him for the recipe... and I tried making these muffins tonight. The only modifications I made were to use organic whole wheat spelt flour and I also soaked the raisins in a dark rum while I prepared the dry and wet ingredients. Knee-buckling good, and I am already planning the next batch - I might add some cacao nibs next time. Thank you, Sally.

Baking can lead to some flops &amp; I had one of those moments.  I found the the melted coconut oil/butter on the counter, after the muffins had made their way to the oven.  It's true, they would have better texture and taste with this added, but all was not lost.  I think the applesauce and moisture from the carrots helped!  The taste was still good.  I can only imagine how much better they will be with oil added!

Thank you! Fantastic new recipe for our house! I have a keeper bran muffin recipe I always use, but my store was out of bran flakes for quite a few grocery trips. I found this healthy whole wheat muffin recipe as an alternative. I made them exactly as directed, except I added two teaspoons molasses, just cause I like it. Wow, wow, wow! Perfect texture, mounded, moist, and oh so tasty. Can’t wait to try the crushed pineapple substitute too.

Thanks for this Recipe!! Can this recipe be replaced with apple juice instead of orange/pineapple juice?

Delicious!  My fifth-grade son wanted two!

Absolutely delicious!!!! I am not clear about flax seed vs ground flax tho.

Hi sally, great recipe! Is it possible to add coconut?

This recipe was fantastic! I will definitely be using it again. I added chopped walnuts to the mix and got a wonderful crunch on the inside as well, and finished off the top of each muffin with more pecans before putting into the oven. Delicious!

Delicious, the best muffins I’ve ever made. Thank you

Really enjoyed these muffins very moist added dried cranberries and blueberries

I love this recipe for a hearty muffin. I like adding shredded coconut or Chia seeds as well. I also add homemade applesauce sometimes instead of the apple.

Hi Sally, I love everything you do... I have never had a miss with any of your recipes. 
That is why I’m putting in a request for a Sally’s baking addiction “Maple Pecan muffin”. I have tried from other online recipes but nothing comes close to a Sally quality recipe.

They turned out really well! I filled them 2/3rds full and was able to get 24 out of this recipe. They rose nicely and we're better toddler sized for us. Thank you so much for including the weights in your recipe. There are a lot of ingredients but with a kitchen scale it goes pretty quickly.

So good! I used 1 1/2 cups ground oats, 1/2 cup whole oats and 1/2 cup buckwheat flour in place of the whole wheat flour. Didn’t use flax and substituted coconut sugar for brown and maple syrup for honey. Delish!!!

These easy muffins are the perfect way to start the day!

pineapple

vanilla

flour

carrots (grated)

apple

coconut

½ cup nuts (chopped)

Tablespoons sunflower seeds (unsalted)

Preheat oven to 375°F. Grease a muffin pan (or line with paper liners).

Combine eggs, oil, sugar, pineapple and vanilla in a large bowl.

Whisk flour, baking soda, cinnamon and salt in a separate bowl.

Add dry ingredients to egg mixture and combine just until moistened. Fold in remaining ingredients except sunflower seeds.

Divide mixture over 24 muffin cups. Top with sunflower seeds and bake 18-20 minutes or until a toothpick comes out clean.

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.

all purpose flour

walnuts

zucchini (wrung out)

carrot

applesauce

maple syrup

Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.

In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.

Store in an airtight container for up to 3 days OR freeze for up to 2 months.

https://embed.mediavine.com/videos/nuhmckwmgaiutzhav6q7

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand.

Morning Glory Muffins are muffins made with whole-wheat flour, raisins, carrots, apples, coconut, walnuts, and orange juice for a delightful way to start your day!

(72.5 g) raisins

(240 g) whole wheat flour

(200 g) light brown sugar, (packed)

carrots,

Granny Smith apple, (peeled, cored,

(46.5 g) shredded sweetened coconut, (or unsweetened)

(58.5 g) walnuts, (roughly chopped)

eggs, (room temperature)

(73 g) vegetable oil

orange,

Preheat oven. Line a muffin tin with liners.

Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.

Soak raisins in hot water.

Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.

Whisk together dry ingredients.

In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Add carrots, apples, coconut, and walnuts.

Add carrots, apples, coconut, and walnuts. Stir to combine.

Whisk together wet ingredients.

In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.

Add wet ingredients to flour mixture.

Add the wet mixture to the flour mixture and stir together until just incorporated.

Drain raisins. Fold them into muffin batter.

Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.

Fill each muffin tin with batter.

Fill each muffin cup with about ⅓ cup of muffin batter. Each cup will be filled most of the way to the top.

Bake.

Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)

Let muffins cool to room temperature.

Remove the muffins from the oven and allow them to cool to room temperature before serving.

These morning glory muffins are lightly sweetened with maple syrup and made with whole-wheat flour. They have a touch of warm spices and are loaded with carrots, raisins, oats and nuts.

Healthy Whole-Wheat Morning Glory Muffins

whole-wheat flour

McCann’s rolled oats, plus 2 tablespoons for garnish

Clabber Girl baking powder

Spice Islands Saigon cinnamon

Clabber Girl baking soda

Spice Island ground allspice

fat-free plain yogurt

dark pure maple syrup

avocado oil oil

Spice Islands vanilla extract

nuts,

Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.

Whisk all-purpose flour, whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt, baking soda and allspice in a medium bowl and set aside.

p id=&#8221;instruction-step-3&#8243; class=&#8221;MsoNormal&#8221; style=&#8221;margin: 0in 0in 0.0001pt;font-size: 12pt;font-family: Cambria, serif;color: #000000&#8243;>3. Whisk eggs, yogurt, maple syrup, oil and vanilla extract in a large bowl. Stir the dry ingredient into the wet mixture. Stir in carrots, nuts and raisins.

p id=&#8221;instruction-step-4&#8243; class=&#8221;MsoNormal&#8221; style=&#8221;margin: 0in 0in 0.0001pt;font-size: 12pt;font-family: Cambria, serif;color: #000000&#8243;>4. Divide muffin batter between the prepared muffin tins. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until the muffins spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 32 to 34 minutes. Cool in the pan about 10 minutes before removing, and cooling on a wire rack.

These muffins were amazing!! I did make couple of modifications due to the ingredients at hand. I used only all purpose flour, pecans instead of walnuts, mct oil instead of avo oil and honey greek yogurt from trader Joe's instead of plain because I didn't have original recipes ingredients.  I add lily dark chocolate chips because I am 8.5 months pregnant and need to have chocolate.  They were delightful and perfect. Thank you Katie for the recipe.

I made these MG muffins today and they were quick and easy. They baked up beautifully and were tender and very flavorful. I used coconut yogurt bc that’s what I had...
Making these again! Thanks Katie!

Definitely my new favorite! I used a gluten-free flour instead of whole wheat one and it was amazing 

These muffins have the best flavor and texture! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615827154/qbooqquqv2zdmaf6sqko.mp4

This is one of those "never-fail" &nbsp;muffin recipes that everyone loves. They are delicious; but also loaded with healthy ingredients. The candied pecan topping is the crowning glory!

Morning Glory Muffins with Candied Pecan Topping

For the candied pecan topping:

pecans

sunflower seeds

honey

extra virgin olive oil

For the muffins:

whole wheat pastry flour

brown sugar (packed)

cloves

coconut (sweetened or unsweetened)

cranberries

orange juice

Turbinado Sugar (for topping)

Preheat the oven to 375°F. Lightly grease 16 muffin cups* or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.

Combine pecans, sunflower seeds, honey and olive oil on the prepared sheet pan. Place pan in preheated oven and bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven, spread apart and set aside to cool.

In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.

Add the carrots and coconut, apples and dried cranberries. Stir and then run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or cranberries that remain.

In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Stir till smooth.

Add egg mixture to the flour mixture, and stir until evenly moistened (mixture will be quite thick).

Divide the batter among the cups of the prepared pans, filling almost to the top (about 7/8 full).

Divide the candied pecan mixture over the tops. Sprinkle each muffin with about 1/2 teaspoon of Demerara sugar.

Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean.&nbsp;Remove from the oven, cool for 5 minutes in the&nbsp;pan, then remove from pans and cool on a rack.&nbsp;

Wrap any leftovers in plastic wrap or a zippered storage bag, and store at room temperature for up to 24 hours. Freeze for longer storage.

These sourdough morning glory muffins make a delicious breakfast or snack. They are soft and filled with flavors from apples, carrots, raisins, orange zest, shredded coconut and walnuts.

Sourdough Morning Glory Muffins

orange orange

sourdough starter discard

butter (melted)

sour cream (or plain Greek yogurt)

Preheat the oven to 425°F (218°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.

Whisk together the dry ingredients, including the add-ins, in a large mixing bowl. Set aside.

In a medium mixing bowl, whisk the wet ingredients together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water to help thin it down.)

Divide the batter evenly into 12 muffins. (At this point you can bake right away or allow the batter to ferment in the fridge overnight and bake the next day. See notes.)

Bake for 5 minutes at 425°F (218°C). Turn the oven down to 350°F (176°C) and bake an additional 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack.

Keep the muffins loosely covered, at room temperature, for up to 2 days or in the fridge for up to 1 week. After that they can be frozen, individually wrapped in plastic and then inserted into a freezer-safe container for up to 3 months.

https://content.jwplatform.com/videos/lBqSPNL6.mp4

These sourdough morning glory muffins make a delicious breakfast or snack. They are soft and filled with flavors from apples, carrots, raisins, orange zest, shredded coconut and walnuts. Made with discarded sourdough starter.

Let’s start this morning with healthy and delicious Morning Glory Muffins! They are made with whole wheat flour, sweetened with maple syrup, and packed with nutritious ingredients; like carrots, apple,orange, walnuts, and raisins! Perfect for a grab-and-go breakfast or a mid-day snack!

Healthy Morning Glory Muffins Recipe

whole wheat flour

apple sauce

orange zest, (from 1 orange)

carrots, grated ((about 2 carrots))

green apple, grated ((about 1 apple))

walnuts, (chopped)

Preheat the oven to 375°F. Line a muffin pan with cupcakes liners and set aside. Since this recipe yields 16 muffins, I use one 12 muffins pan and one 6 muffins pan (with 4 liners).

In a medium size mixing bowl, whisk together 2 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, and set aside.

In a large mixing bowl, add wet ingredients: 1/2 cup vegetable oil, 1/4 cup apple sauce, 2/3 cup maple syrup, 3 eggs, orange zest, 1/4 cup orange juice, and 1 tsp vanilla extract. Whisk until well combined.

Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.

Add 2 cups grated carrots, 1 cup grated apple, 2/3 cup raisins, and 2/3 cup chopped walnuts. Fold everything in. Again, try not to over mix.

Using a 3 tablespoons ice scream scoop, divide the batter between 16 muffin liners, filling then all the way to the top.

Bake at 375°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Take them out of the oven and let sit on the counter for 5-7 minutes in a muffin pan, then transfer to a wire rack to cool off completely.

Hi Veronica 
Made this recipe and all loved it. It was flavourful, soft and delicious. I replaced the maple syrup with coconut sugar and added a bit of soy milk. Thank you for the recipe

Made these today and I was very impressed.  So moist and flavourful and not too sweet at all.  I'll be making more of these for sure.

Verónica. Thank you for share this amazing recibe. I just made it and its sooo delicious. I followed almost the recipe, except I used only a half cup canola oíl. I don't like to use too much oíl and still works great!!

Just baked these absolutely amazing muffins and my home smells heavenly.  They are ever so light and full of flavour.  Made mine with coconut oil.  Thank you Veronica for sharing your recipe.

I am t-totally a fan of these muffins! They are as scrumptious as the best things I think I have ever eaten! I really wish I could post an image along with this comment because they're so beautiful, too!

These are my favorite muffins! Sweet enough when you want a desert and healthy for breakfast or snack! What more can you ask for!

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Top 13 morning glory muffins recipes from across the web

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Morning Glory Muffins

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Healthy Whole-Wheat Morning Glory M...

Morning Glory Muffins with Candied ...

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