This morning glory muffins recipe is so satisfying. It’s incredibly delicious and so hearty that having one with your morning tea or coffee will fill you until your next meal.

What makes these morning glory muffins unique and delicious are they have less sugar and oil than the typical recipe.
Every time I got one of these muffins outside of my home, I’d eat it and think, “These are too sweet and greasy.”
Have you noticed that? I’m here to tell you that you do NOT have to use a lot of oil.
Of all the muffins I make, these are the heartiest and most filling ones and a great breakfast option.
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How to make these hearty muffins
Pre-step
Get your muffin pan, muffin cups, mixing bowl, spatula and food processor.
Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with 12 muffin cups.
Step one
Gather the dry ingredients – almond flour, spelt flour, cane sugar, brown sugar, cinnamon and baking soda.
Step two
Add to the mixing bowl and mix them together. I use a pastry blender for that. I find it is perfect for the job.
Step three
Gather the wet ingredients – apple, carrots, eggs, oil, almond milk and vanilla.
I also gather raisins, chopped walnuts and shredded coconut.
Step four
Put the shredding attachment in the food processor out. Wash the carrots and apple and peel the skin off the apple.
Step five
Shred the carrots first and then add the apple to the processor. Set aside.
Step six
Add the eggs, olive oil, almond milk and vanilla to the dry ingredients.
Step seven
Take a spatula and mix the dry ingredients with the wet ingredients until they are just incorporated.
Step eight
Add 1 ½ cups of shredded carrots along with whatever the one apple yields. It was about ¾ cup.
Step nine
Add raisins, shredded coconut and chopped walnuts and mix until just incorporated.
Step ten
Spoon the batter into the muffin cups. Since I love big muffins, I fill the cups right up!
Step eleven
Bake for 20 minutes.
Mmmmm.
Let the muffins cool for 5 minutes in the pans before removing them to a wire rack to cool.
Time to plate a muffin.
Now to break one in half so I can eat it.
I hope you enjoyed this morning glory muffins recipe!
Other scrumptious muffins
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Morning Glory Muffins
Ingredients
Dry Ingredients
- 1 cup spelt flour (or flour of choice)
- 1 cup almond flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Wet Ingredients
- 2 eggs
- ½ cup almond milk (or milk of choice)
- 2 teaspoons vanilla
- ½ cup olive oil (or oil of choice)
Addons
- 1 ½ cups shredded carrots (about 3 carrots)
- 1 macintosh apple (shredded)
- ¾ cup raisins
- ½ cup shredded coconut
- ¾ cup walnuts
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Line muffin cups in muffin tin
- Put the shredding attachment in the food processor and add the carrots first and apples next. Set aside
- In a medium mixing bowl, add dry ingredients and mix together
- Add eggs, milk, vanilla and oils and mix with a spatula until just incorporated
- Add carrots, apple, raisins, coconut and walnuts and stir until just combined
- Spoon batter into muffin cups filling to the top and bake for 20 – 22 minutes
- Let cool in the pan for 5 minutes before transferring the muffins to a wire rack
- Eat
- Smile
- Enjoy
Dannii
It’s always a good day when it starts with a muffin. I love that is has carrot and apple in it too – starting the day with lots of fruit and veg.
Elaine
Indeed Dannii! I love starting the day with a muffin as well.
Cliona Keane
I love that these are lower in sugar and oil but still look totally epic! I’ll be whipping up a batch of these soon for sure!
Elaine
Thanks Cliona! I hope you enjoy them!
Monica | Nourish & Fete
These look fantastic – we can never get enough muffins in my house! Pinning to try these next!
Elaine
Thank you Monica!
Angela
I love muffins for breakfast and these have so many good things snuck in there. Such a great recipe.
Elaine
Thank you Angela!
Chris
They be glorious. And not just in the morning! Hehe.
Elaine
Hehe Chris!
Robin
Lainee, this looks like something I can easily convert to gluten free. Not sure if I should use Almond and Coconut flours or Almond and a GF flour mix I put together. Any ideas on what my choice should be?
R
Elaine
I would use almond and GF mix, that way it will keep moist. The coconut will take away the moistness. 🙂 Enjoy Robin.
Iryna
I can definitely see myself enjoying these muffins with my morning coffee. They look so fluffy!
Elaine
They are delicious and you feel good eating them. 🙂 Thanks for commenting Iryna!
Jas @All that's Jas
Yummy muffins packed with the best ingredients to keep me satisfied till lunchtime! Pinned!
My stepgranddaughter’s nickname is Lainey, short from Alaina 🙂
Elaine
Lainey’s unite!! Thanks Jas 🙂
Stephanie
Nice nickname, Lainey 🙂 These muffins are so tempting. These are great with morning coffee or tea.
Elaine
Hehe. Thanks Stephanie and yes, they are yummy with coffee or tea.