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Morning Glory Muffins Recipe

    Table of Contents


    • 1 1/2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 cup granulated sugar
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1/2 cup vegetable oil
    • 1/4 cup unsweetened applesauce
    • 2 teaspoons vanilla extract
    • 2 cups grated carrots (about 3 medium carrots)
    • 1 large apple, peeled and grated
    • 1/2 cup crushed pineapple, drained
    • 1/2 cup shredded coconut
    • 1/2 cup chopped nuts (such as walnuts or pecans)
    • 1/2 cup raisins or dried cranberries


    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt until well combined.

    In another bowl, beat the eggs lightly. Stir in the vegetable oil, applesauce, and vanilla extract until thoroughly combined.

    Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.

    Fold in the grated carrots, grated apple, crushed pineapple, shredded coconut, chopped nuts, and raisins or dried cranberries until evenly distributed throughout the batter.

    Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

    Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

    Serve the Morning Glory Muffins warm or at room temperature. Enjoy as a delightful breakfast treat or a satisfying snack any time of the day!

    Note: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They also freeze well for longer storage.

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