Name: Morning Glory Muffins
Prep time: 15 min
Cook time: PT-488298H44M57S
Total time: PT-488298H44M57S
Cuisine: American
Ingredients: 1½ cups all‑purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ⅔ cup brown sugar; 2 large eggs; ⅓ cup vegetable oil (or melted coconut oil); ¼ cup unsweetened applesauce; 1 tsp vanilla extract; 1 cup grated carrot; ½ cup grated apple (peeled if preferred); ½ cup crushed pineapple (drained); ⅓ cup raisins or dried cranberries; ⅓ cup chopped walnuts or pecans (optional); ¼ cup shredded coconut (optional)

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These Morning Glory Muffins are the perfect wholesome start to any day. Packed with fruits, veggies, and warm spices, they’re hearty without being heavy, and just sweet enough to satisfy. I love baking a batch on the weekend and enjoying them throughout the week for quick breakfasts or snack breaks. They’re full of texture, naturally sweetened with fruit, and endlessly customizable.

Best Ever Morning Glory Muffins

Why You’ll Love This Recipe

I love Morning Glory Muffins because they’re a one-bowl wonder packed with goodness. Each bite is moist, flavorful, and full of ingredients I feel great about eating. Whether I need something portable for a busy morning or a cozy snack with tea, these muffins always hit the spot. Plus, they freeze beautifully, so I can keep a stash ready whenever I need a nourishing treat.

ingredients

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

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup brown sugar
2 large eggs
1/3 cup vegetable oil (or melted coconut oil)
1/4 cup applesauce (unsweetened)
1 tsp vanilla extract
1 cup grated carrot
1/2 cup grated apple (peeled if preferred)
1/2 cup crushed pineapple (drained)
1/3 cup raisins or dried cranberries
1/3 cup chopped walnuts or pecans (optional)
1/4 cup shredded coconut (optional)

directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, I beat the eggs, sugar, oil, applesauce, and vanilla until smooth.
I stir the wet mixture into the dry ingredients until just combined.
I fold in the grated carrot, apple, pineapple, raisins, and any nuts or coconut if I’m using them.
I divide the batter evenly among the muffin cups, filling each about 3/4 full.
I bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins. It takes 15 minutes to prep and 20–25 minutes to bake, for a total time of around 40 minutes.

Variations

I sometimes use whole wheat flour for a heartier version.
I swap the raisins for chopped dates, dried cherries, or golden raisins.
For a tropical twist, I add chopped mango or use coconut oil and a bit more pineapple.
I reduce the sugar slightly if I want them less sweet or add a tablespoon of honey or maple syrup instead.
I sprinkle a little oats or turbinado sugar on top before baking for a nice crunch.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I wrap them individually and store them in a freezer-safe bag for up to 2 months. I reheat them in the microwave for 15–20 seconds for a fresh-baked feel.

FAQs

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend in place of all-purpose flour and they come out great.

Are these muffins healthy?

They’re definitely a healthier option—full of fiber, fruit, and veggies. I like using less sugar and adding nuts for healthy fats.

Can I make them vegan?

Yes. I replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based milk and oil.

Why are my muffins too moist?

Make sure to drain the pineapple and not overload the batter with too much fruit. I also avoid overmixing which can lead to dense or soggy muffins.

Do I need to peel the apples?

Not necessarily. I usually leave the peel on for extra fiber unless I want a softer texture.

Conclusion

Morning Glory Muffins are the ultimate grab-and-go breakfast that makes me feel good with every bite. They’re loaded with flavor, texture, and natural sweetness—perfect for meal prep, sharing, or just keeping my mornings stress-free and delicious. Once I start making these, they quickly become a staple in my kitchen.