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.
Filled with fruit, cinnamon, and yes, even veggies, Morning Glory Muffins are satiating, hearty, and taste totally yummy.
Some of the wholesome ingredients in this recipe include whole wheat flour, craisins, shredded carrots, coconut, apple, chopped walnuts.
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.
-
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.
-
Next, 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 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.
I ate Morning Glory Muffins a lot growing up, although never homemade — they were always from the store. That’s why I wanted to learn how to make them at home, so here we are!
Muffins are a perfect breakfast or snack to bring with you to work or school, and you can feel good about making this healthy recipe for you and your family.
By the way, the kids don’t need to know that there are vegetables in these because you can’t even taste them!
One of the things I love about this Morning Glory Muffin Recipe is that there are tons of variations you can make, depending on your preferences, or whatever you have in the kitchen! Also, if you leave the butter out of the Apple Butter, these muffins are also Dairy-Free!
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.
Morning Glory Muffins are tasty plain, but if you have a moment to sit, savor, and enjoy one with your coffee, try adding a scrumptious spread.
You can use regular butter of course, but for a real treat, try pairing them with homemade Crockpot Apple Butter or this whipped Cinnamon Butter recipe!
Between work and school, mornings can be hectic, and this Morning Glory Muffin Recipe can make them a little easier.
Whether you need packable breakfast or you have a few minutes to eat before heading out the door, these hearty muffins are a nutritious start to your day.
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
Let’s Connect!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Sugar & Soul (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #sugarandsoulco so I can see all the wonderful recipes YOU make from this site! You can also subscribe to my newsletter so you never miss a delicious recipe again!
Morning Glory Muffins
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.
Rogene Robbins says
YUMMM!