These morning glory muffins are filled with carrots, apples, raisins and walnuts. Moist and flavorful, they make a delicious healthy breakfast or snack!
These Morning Glory Muffins may be my favorite muffins of all time. They are wonderfully moist, warmly spiced and filled with shredded carrots, apples, raisins and walnuts. In fact, I tested them four times for packing as many mix-ins I probably can! I wanted them to feel like a breakfast twist on my family’s favorite spring dessert, carrot cake. Now with 3 full cups of carrots in the recipe—plus a cup of apples—I can confidently say that they absolutely do.
Lately, I’ve been loving these Morning Glory Muffins for breakfast with coffee, but they’re also an anytime snack. Give them a try the next time you’re in the mood for a healthy meal. I think you will love them!
Why You’ll Love These Morning Glory Muffins
- They are easy to make. No mixer required! These muffins are easy to mix by hand.
- They are quite healthy. Thanks to whole wheat flour and all those carrots and apples.
- They are perfectly frozen. Bake a batch on the weekend for breakfast all week long!
- They are moist and warm spicy, Just like your favorite carrot cake.
Morning Glory Muffin Ingredients
Here’s what you need to make this morning glory muffin recipe:
- All-purpose flour and whole wheat flour – This combination of flour makes the muffins healthier, but not too dense. Spoon and level your dough to avoid packing too much into your measuring cup.
- Baking powder, baking soda and eggs – They help the muffins rise as they bake.
- Brown sugar – For dessert. I love its molasses-y flavor with warm spices in these muffins.
- Vegetable oil and applesauce – For humidity. If you don’t have vegetable oil on hand, feel free to substitute another neutral oil, such as avocado oil, canola oil, or melted coconut oil.
- Grated carrots and apples – They add natural sweeteners and So much moisture These morning glory muffins! Carrots also contain nutrients like fiber and vitamin A. Grate them on the large holes of a box grater before adding them to the batter.
- raisins – For sweet and chewy texture.
- walnut – for the crunch. They add fiber and healthy fats!
- Cinnamon, ginger and vanilla extract – They fill muffins with warm, spicy flavors.
- and sea salt – Make all the flavors pop!
Find the full recipe with measurements below.
Variety of recipes
- Use other dry fruits. Swap raisins for dried cranberries or chopped dates.
- Change the nuts. Fold in chopped pecans or sunflower seeds instead of walnuts.
- Add the pineapple. Replace applesauce with canned crushed pineapple.
- Try different spices. Add a pinch of nutmeg or cardamom, or use one of them in place of ginger.
Let me know what variations you try!
How to Make Morning Glory Muffins
You can find the full muffin recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by making the batter. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk together the eggs, brown sugar, applesauce, oil and vanilla. Add the chopped carrots and apples to the wet ingredients and mix to combine.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, or the muffins will be dense.
Fold in raisins and walnuts.
Divide the batter evenly into a greased 12-cup muffin tin. You will use about 1/2 cup of batter per muffin.
Bake at 400°F for 15 to 20 minutes. The muffins are ready when the tops spring back to the touch and a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
How to store and freeze
Leftover Morning Glory Muffins keep well in an airtight container at room temperature for up to 4 days.
They also freeze well. Seal cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw frozen muffins at room temperature for one hour or microwave for 20 to 30 seconds. I like to keep a frozen stash on hand for quick breakfasts!
More favorite muffin recipes
If you like these morning glory muffins, try one of these easy muffin recipes:
Morning Glory Muffins
serves 12
Prevent your screen from going dark
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Preheat oven to 400°F and grease or line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together all purpose and whole wheat flour, baking powder, cinnamon, baking soda, ginger and salt.
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In a large bowl, whisk together eggs, brown sugar, applesauce, vegetable oil, and vanilla. Add carrots and apples and mix to combine.
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Add the dry ingredients to the wet ingredients and mix until combined. Fold in walnuts and raisins.
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Divide the batter evenly among the prepared muffin cups, adding about ½ cup to each.
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Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.