Seriously delicious Morning Glory Muffins — kid-friendly, naturally sweet, and packed with hidden fruit and vegetables. These moist, spiced muffins are perfect for breakfast, an afternoon snack, or a wholesome dessert.
Perfect Morning Glory Muffins
Picture a dense yet tender muffin you can enjoy without guilt alongside your morning coffee. These Morning Glory Muffins deliver warm spice flavors, bright citrus notes, and plenty of texture from shredded fruit, veggies, nuts, and coconut.
They work great for meal prep: make a batch and keep them for quick breakfasts or snacks all week. Here’s what makes these muffins so appealing:
- One-bowl batter—minimal cleanup.
- Warm spices that recall classic spice cakes.
- A good serving of vegetables and fruit hidden inside.
- Natural sweeteners like maple syrup and applesauce, plus sweetness from shredded carrots and apples.
Muffin Ingredients
Although the ingredient list looks long, everything is straightforward. Below are the ingredients organized by dry and wet components to make the recipe easier to follow. Make sure to remove excess moisture from shredded apples and carrots so the muffins stay tender but not soggy.
Dry Ingredients
- 1/2 cup shredded apples (squeeze out excess moisture)
- 1/2 cup shredded carrots (squeeze out excess moisture)
- 1 1/2 cups white whole wheat flour (or substitute part/all with all-purpose if desired)
- 1/2 cup coconut sugar (or replace with brown sugar)
- 1/4 cup unsweetened shredded coconut (plus more for topping)
- 1/2 cup chopped pecans (plus more for topping; any chopped nut is a fine substitute)
- 2 tsp ground cinnamon
- 1/4 cup raisins or craisins (dried cranberries or blueberries also work)
- 1 tbsp flax seed (or ground flaxseed)
- 1 tsp ground nutmeg (or a pinch of ground cloves as a substitute)
- 1 tsp baking soda
- Fresh orange zest, optional, for topping
- Rolled oats, optional, for topping
Wet Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup applesauce
- 1/2 cup orange juice
- 1 tsp vanilla extract
- 3 tablespoons coconut oil, melted (or another neutral baking oil)
Remove the moisture
After shredding apples and carrots, place them in paper towels and squeeze to remove excess liquid. This prevents soggy batter and ensures the muffins hold their shape and texture.
How to Make Morning Glory Muffins
- Preheat: Preheat the oven to 350ºF. Line a muffin tin with liners and lightly spray them with cooking spray if desired.
- Grate fruit and vegetables: Use a cheese grater or food processor to grate apples and carrots. Keep the grate medium/large if you want noticeable apple and carrot pieces.
- Drain: Place the shredded apple and carrot between paper towels and press to remove as much moisture as possible. Measure 1/2 cup of each for the muffins.
- Mix dry ingredients: In a medium bowl combine the shredded apples and carrots with the flour, coconut sugar, shredded coconut, pecans, cinnamon, raisins, flax seed, nutmeg, and baking soda. Stir to combine.
- Mix wet ingredients: In a large bowl whisk the eggs, then add maple syrup, applesauce, orange juice, and vanilla. Mix until smooth.
- Combine: Add the dry ingredients to the wet ingredients and stir until just combined—avoid overmixing to prevent dense muffins.
- Add oil: Stir in the melted coconut oil until the batter is uniform.
- Fill tins: Use a cookie scoop or 1/4-cup measure to fill muffin cups about 3/4 full. Top with extra shredded coconut, chopped pecans, flax, oats, or orange zest if you like.
- Bake: Bake at 350ºF for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Sprinkle with fresh orange zest if desired.
Top Questions for Morning Glory Muffins
How do you make muffins more moist?
These muffins stay moist thanks to shredded carrots and apples, applesauce, a bit of oil, and orange juice. Avoid overbaking and remove excess moisture from the shredded produce so the texture remains balanced.
Can I make these muffins gluten free?
This recipe has not been tested with gluten-free flour, so substitutions may change texture and rise. If you want to try a gluten-free version, use a tested 1:1 gluten-free baking flour and follow the manufacturer’s recommendations.
What can I top morning glory muffins with?
Popular toppings include rolled oats, extra shredded coconut, chopped nuts, a light streusel, or fresh orange zest for brightness. Get creative with what you enjoy.
How do I store morning glory muffins?
Store cooled muffins in an airtight container at room temperature for up to 5 days. For extended freshness, refrigerate for up to one week.
Can I freeze morning glory muffins?
Yes. Once completely cooled, place muffins in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven or microwave.
Nutrition (approximate)
Per muffin (based on 18 servings): Calories: ~154 kcal; Carbohydrates: ~24 g; Protein: ~3 g; Fat: ~5 g; Fiber: ~2 g; Sugar: ~14 g. Nutrition values are estimates and should be used as a guideline.
These Morning Glory Muffins are a great way to add fruits and vegetables to your day while enjoying a comforting, spice-forward baked good. Simple swaps and toppings let you personalize the flavor and texture to suit your family’s tastes.