Morning Glory Muffins
Morning Glory Muffins are a wholesome breakfast or snack recipe made with whole wheat flour and loaded with craisins, carrots, apple butter, walnuts, and more!
Morning Glory Muffins
With September in full swing, healthy and delicious Morning Glory Muffins will help start your day off on the right foot. These make perfect pre-made or grab-and-go breakfasts on hectic weekday mornings when there’s simply no time to sit down for a meal … or it’s just too early to eat!JUST TAKE ME TO THE MORNING GLORY MUFFINS RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Best Ever MORNING GLORY MUFFINS Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Morning Glory Muffins:
These muffins have a lot of ingredients, but don’t let it deter you because they’re really easy to make and super delicious!-
Begin by preheating the oven to 375 degrees F and line a muffin pan with liners and set aside.
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Add the craisins and pineapple juice to a small bowl and microwave for 20 seconds, allow the mixture to sit while you prepare the rest of the muffin batter. This will help plump up the craisins so they’re nice and tender in the muffins, and any leftover juice will get added to the batter as well.
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Next, in a large bowl, whisk together the flour, sugars, cinnamon, baking powder, baking soda, and salt and set aside.
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In another large bowl or a stand mixer fitted with a whisk attachment, beat the eggs, apple butter, vegetable oil, and vanilla on slow until combined. Add the flour mixture in two separate additions, mixing in between. Beat on slow until fully combined.
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Add the grated carrots and apple to the mixture along with 1/2 cup of walnuts, 1/2 cup of shredded coconut, and the craisins and juice and mix until fully combined. Pro Tip: Instead of grating my carrots and apple by hand, I like to chop them and add them to a food processor. Trust me, it’s so much quicker and easier!
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Add a 1/4 cup of the muffin batter to each liner and top with the remaining chopped walnuts and coconut. You may need a little more depending on how heavy you go or you can leave it off entirely.
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Bake the muffins for 15 to 20 minutes until a cake tester or toothpick comes clean from the center. Transfer to a cooling rack to finish cooling. Eat plain or top with butter or apple butter.
My Favorite Recipe Substitutions:
- Use raisins instead of craisins.
- Try using orange juice instead of pineapple juice.
- Use 1 cup of applesauce instead of apple butter and oil.
- Use zucchini instead of carrots.
- Add 1/4 cup ground flax seed to the recipe.
Pin this Morning Glory Muffins Recipe for Later!
More Delicious Muffin Recipes:
- Strawberry Coffee Cake Muffins
- Blueberry Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Muffins
- Chocolate Chip Muffins
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Ingredients
- 1/2 cup craisins*
- 1/4 cup pineapple juice*
- 2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs*
- 1/2 cup apple butter*
- 1/4 cup vegetable oil*
- 1 tablespoon vanilla extract
- 2 cups grated carrots
- 1 apple, peeled, cored, and grated
- 1 cup chopped walnuts, divided
- 1 cup shredded coconut, divided
Instructions
- Preheat oven to 375 degrees F and line a muffin pan with liners and set aside.
- Add the craisins and pineapple juice to a small bowl and microwave for 20 seconds, allow the mixture to sit while you prepare the rest of the muffin batter.
- In a large bowl, whisk together the flour, sugars, cinnamon, baking powder, baking soda, and salt and set aside.
- In another large bowl or a stand mixer fitted with a whisk attachment, beat the eggs, apple butter, vegetable oil, and vanilla on slow until combined. Add the flour mixture in two separate additions, mixing in between. Beat on slow until fully combined.
- Add the grated carrots and apple to the mixture along with 1/2 cup of walnuts, 1/2 cup of shredded coconut, and the craisins and juice and mix until fully combined. Pro Tip: Instead of grating my carrots and apple by hand, I like to chop them and add them to a food processor. Trust me, it's so much quicker and easier!
- Add a 1/4 cup of the muffin batter to each liner and top with the remaining chopped walnuts and coconut. You may need a little more depending on how heavy you go or you can leave it off entirely.
- Bake for 15 to 20 minutes until a cake tester or toothpick comes clean from the center.
Notes
- Use raisins instead of craisins.
- Try using orange juice instead of pineapple juice.
- Use 1 cup of applesauce instead of apple butter and oil.
- Use zucchini instead of carrots.
- Add 1/4 cup ground flax seed to the recipe.
Nutrition
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YUMMM!