Morning glory muffins are like a little burst of sunshine to start the day. Packed with wholesome ingredients like grated carrots, apples, nuts, and raisins, these muffins are hearty and satisfying without being too heavy.

The name fits perfectly because these muffins feel like a fresh start to any morning. I find them to be a perfect balance of sweetness and spice, making them a go-to for breakfast or a midday snack.

Why You Will Love Morning Glory Muffins

These muffins are not only delicious but also versatile and packed with nutrients. Whether you’re looking for something to pair with your coffee or a grab-and-go option for busy mornings, these muffins deliver.

They’re naturally sweetened with fruits and a touch of brown sugar, and they’re loaded with texture every bite offers a bit of crunch, a burst of sweetness, or a hint of spice. Plus, they’re freezer-friendly, so you can always have some on hand.

Ingredients

Dry Ingredients:

2 cups (240 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon

Wet Ingredients:

3/4 cup (150 g) brown sugar, packed
1/2 cup (120 ml) vegetable oil or melted coconut oil
1/4 cup (60 ml) unsweetened applesauce
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup (60 ml) orange juice

Add-ins:

1 cup (100 g) grated carrots (about 2 medium)
1 medium apple, grated
1/2 cup (50 g) shredded unsweetened coconut
1/2 cup (60 g) chopped walnuts or pecans
1/2 cup (75 g) raisins
1/4 cup (30 g) sunflower seeds (optional)

Recommended Equipment

Mixing bowls of various sizes
Whisk and silicone spatula
Measuring cups and spoons
Muffin tin
Paper liners or non-stick spray
Box grater

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Combine the wet ingredients: In a large bowl, whisk together the brown sugar, oil, applesauce, eggs, vanilla extract, and orange juice until smooth.
Add the dry ingredients to the wet: Gradually fold the dry ingredients into the wet mixture until just combined.
Incorporate the add-ins: Gently fold in the grated carrots, apple, coconut, nuts, raisins, and sunflower seeds (if using). Avoid overmixing to keep the muffins tender.
Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Place the muffins in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Substitutions

Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Nut-free version: Omit the nuts and replace them with extra sunflower seeds or additional raisins.
Lower sugar: Reduce the brown sugar to 1/2 cup and increase the applesauce slightly for natural sweetness.
Add-ins: Swap the raisins for dried cranberries or chopped dried apricots for a twist.
Vegan version: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use a plant-based yogurt in place of applesauce.

Tips

Grate the carrots and apple just before mixing to keep them fresh and juicy.
Use an ice cream scoop to evenly portion the batter into the muffin tin.
Avoid overmixing the batter; it helps keep the muffins light and fluffy.
Toast the nuts and coconut beforehand for extra flavor.
Let the muffins cool completely before storing to maintain their texture.

Frequently Asked Questions

Can I freeze these muffins? Yes, these muffins freeze beautifully. Place them in an airtight container or freezer bag, and they’ll keep for up to 3 months. Thaw them at room temperature or pop them in the microwave for a quick warm-up.
Can I make these muffins ahead of time? Absolutely! These muffins stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate or freeze them.
What can I use instead of applesauce? If you don’t have applesauce, try using mashed banana, plain yogurt, or an equal amount of additional oil.
How can I make these muffins more kid-friendly? You can omit the nuts and sunflower seeds if your kids prefer smoother textures. Adding a handful of mini chocolate chips is also a fun way to make them more appealing to little ones.

Storage

Store morning glory muffins in an airtight container at room temperature for up to 3 days. If you’re refrigerating them, they’ll stay fresh for up to a week. For longer storage, freeze the muffins in a single layer on a baking sheet before transferring them to a freezer bag. They’ll last up to 3 months in the freezer.

Morning glory muffins are a wholesome and delicious way to kick-start your day. With their mix of fruits, nuts, and warm spices, they offer a little bit of everything in each bite. I love having a batch on hand to share or to enjoy with my morning coffee. I hope you enjoy them as much as I do!