Muffins don't always have the reputation for being the healthiest option but when it comes to these Morning Glory Muffins, they definitely have solid healthy breakfast credentials. With ingredients such as apple, carrots, and raisins, they are a healthy and satisfying way to start the day and have a little sweetness, too.
Why are they called morning glory muffins?
There are a lot of stories as to where these muffins get their name but most people seem to think it is because the original creator was Pam McKinstry, the owner of the Morning Glory Cafe in Nantucket. They were very keen on using healthy and wholesome ingredients for their recipes, especially for breakfast and these muffins were one of their early creations.
Plus they are a great way to use up things like apples and carrots that may be in the fridge from other recipes and looking a little short on their lifespan!
What's the best way to grate apple and carrot for the muffins?
I've found that the large holes of a box grater are the best bet when it comes to grating apples and carrots for this recipe. That way, there's plenty of size to them as too fine a grater and they will go a bit mushy. You can leave the moisture with them that comes from grating and add them straight to the batter.
What you need to make morning glory muffins
- Whole wheat flour
- Unbleached all-purpose flour
- Brown sugar
- Baking powder
- Ground cinnamon
- Ground ginger
- Unsweetened applesauce
- Coconut oil
- Vanilla extract
- Grated carrots
- Tart apple
- Flaked or shredded coconut
- Chopped walnuts
How to make the recipe
Preheat the oven to 350°F. Line either a jumbo or standard sized muffin tins with paper liners.
In a large mixing dish, combine both flours, the sugar, baking powder, baking soda, cinnamon, ginger, and salt.
Stir in the applesauce, oil, and vanilla into the dry ingredients until well mixed.
Stir the carrot, apple, raisins, coconut, and walnuts into the flour mixture until just combined.
Fill the prepared muffin cups two-thirds full with batter. Bake for 30 to 40 minutes depending on which size muffin pan you used, or until solid and a cake tester inserted into the center of a muffin comes out clean.
Stand the muffin pan on the cooling rack for 5 minutes then remove the muffins and stand on the wire rack again until completely cooled.
Storing the recipe
Store the muffins in an airtight container at room temperature for up to 3 days after cooking them.
You can also freeze the muffins in an airtight container and use them within 2 months. Defrost thoroughly and either enjoy cold or heat up.
If you want to warm up the muffins after cooking, wrap them in foil and heat in a 350°F oven for about 10 minutes.
You can try either drained and crushed pineapple or shredded zucchini in place of the apple if you want to test different flavors.
I like raisins in my muffins but if you aren't a fan, swap them for dried cranberries, other chopped dried fruits, or even something like pecans or sunflower seeds. Or just leave them out entirely.
More muffin recipes
Looking for some other great muffins? Try these Blueberry Buckle Muffins, Spiced Rhubarb Muffins, or these gluten-free Almond Flour Zucchini Chocolate Chip Muffins from Stacey at Garlic, Salt and Lime!
Not Just Morning Glory Muffins
- 1 ¼ cups whole wheat flour
- ¾ cup unbleached all-purpose flour
- ¾ cup packed brown sugar
- 1 tablespoons baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon Salt
- 1 cup unsweetened applesauce
- ½ cup coconut oil melted
- 1 tablespoon vanilla extract
- 1 ½ cups grated carrots
- 1 medium tart apple shredded
- ½ cup raisins
- ½ cup flaked unsweetened coconut
- ½ cup chopped walnuts
- Line a jumbo or standard muffin pan with paper liners and set aside. Preheat the oven to 350°F.
- In large bowl, whisk together both flours, the sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the applesauce, oil, and vanilla and stir just until combined. Stir in the carrot, apple, raisins, coconut and walnuts until just blended.
- Scoop the batter into the prepared cups, filling them ⅔ full. Bake until set and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes for standard size and 40 minutes for jumbo. Set the pan on a rack to cool for 5 minutes, then remove the muffins to the rack to cool completely.