Morning Glory Muffins
Morning glory muffins are a hearty, flavorful way to start the day, packed with wholesome ingredients like grated carrots, apples, nuts, and warm spices. With a perfect balance of sweetness and texture, these muffins are both nourishing and delicious. Whether enjoyed as a quick breakfast, an afternoon snack, or a grab-and-go treat, they bring a little sunshine to every bite.
What makes these morning glory muffins so special is that they use less sugar and oil than most recipes—without sacrificing flavor or texture.
Whenever I’ve had a store-bought version, I always find them too sweet and greasy. Have you noticed that? The good news is, you don’t need loads of sugar or oil to create a satisfying, delicious muffin. In fact, dialing back the sweetness lets the natural flavors of the ingredients shine even more.
Out of all the muffins I make, these are the heartiest and most filling. They make a perfect breakfast that will keep you satisfied until your next meal.
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Why are they called morning glory muffins?
One of the things I love about living in New England (especially Massachusetts) is all the delicious foods that come from this area. These muffins were created by the chef Pam McKinstry at her Morning Glory Café on Nantucket Island.
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Helpful tips
- The original recipe adds pineapple chunks to these muffins, but I’ve omitted the fruit as I prefer them without them. If you want to add pineapple, add 3/4 cup and increase the flour measurement to 2 1/4 cups.
- If you don’t want to add almond flour to these muffins, no worries, just use the flour of your choice.
- Spouted spelt is my go-to flour but white whole wheat flour or all purpose flour are great substitutions.
- If you don’t have a food processor to shred the vegetables, you can also use a box grater or regular cheese grater.
- I’m using walnuts in these muffins but you can either omit them or use a different nut like pecans or slivered almonds.
- My go-to baking oil is a light olive oil, but you can use 1/2 cup vegetable oil or melted coconut oil if you prefer.
- Want to make these muffins vegan? Substitute 1/2 cup of applesauce for the eggs. (1/4 cup per egg.)
- Wash the apple and vegetables with a vegetable cloth to remove any pesticides.
- You want around 1 1/2 cups of shredded carrots and 3/4 cups of apples. But if it is a little bit more, it’s okay, but don’t have less than those measurements.
- Some people add shredded zucchini in their morning glory muffins, but I find zucchini throws off the liquid in the recipe because of how watery it is.
How to make these morning glory muffins
Pre-step
Get your muffin pan, muffin cups or paper liners, large bowl, spatula, and food processor. Attach the shredding attachment in the food processor.
Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with 12 baking cups.
Step one
Gather the ingredients – almond flour, spelt flour, white sugar, brown sugar, cinnamon, baking soda, egg, milk, shredded carrots, shredded apple, walnuts, raisins, coconut flakes, olive oil vanilla, and salt.
Step two
Add the almond flour, spelt flour, brown sugar, and white sugar (A) along with the cinnamon, baking soda, and salt to the mixing bowl (B)
Step three
With a rubber spatula, mix the dry ingredients together. I use a pastry blender to break up any clumps. You could also use a whisk if you prefer. (C)
Step four
Add the wet ingredients to the flour mixture – egg, milk, oil, and vanilla extract.
Step five
Take a spatula and mix the dry ingredients with the wet ingredients until they are almost incorporated. As you can see, it isn’t totally mixed. Don’t worry, you’ll stir it again. (E)
Step six
Wash the carrots and apple.
Add the carrots to the processor, pulse until they are shredded. You want around 1 1/2 cups of shredded carrots. Add the apple and pulse until it is in smallish pieces. You want around 3/4 cup of shredded apples. Don’t worry if it is watery or changes color. That is normal.
Step seven
Add shredded carrots, shredded apple, raisins, shredded coconut, and chopped walnuts (F) and mix with a rubber spatula until just incorporated.
Step eight
Spoon the batter into the paper liners and bake for 20 minutes.
Either use a cake tester or a toothpick to make sure the muffins are done. The tester should come out clean after sticking it in the middle of a muffin.
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Mmmmm.
Let the muffins cool for 5 minutes before removing them to a wire rack to cool completely.
Now to break one in half and slather some butter on it so I can eat it.
Yes!
I take a bite.
So delicious. I hope you enjoyed this morning glory muffins recipe!
Storage options for morning glory muffins
Room Temperature:
- Store muffins in an airtight container or a resealable bag lined with a paper towel to absorb excess moisture.
- Keep them at room temperature for up to5 days in a cool, dry place.
Refrigerator:
- For longer freshness, place muffins in an airtight container and store them in the fridge.
- They will stay fresh for up to 2 weeks.
- Let them come to room temperature or warm them slightly before enjoying.
Freezer:
- To freeze, wrap each muffin individually in plastic wrap or place them in a freezer-safe bag.
- Freeze for up to 3 months.
- For best results, thaw overnight in the fridge or at room temperature for a few hours.
Other scrumptious muffins
And as always, may all your dishes be delish!
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Morning Glory Muffins
Ingredients
Dry Ingredients
- 1 cup spelt flour (or flour of choice)
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 2 eggs
- 1/2 cup almond milk (or milk of choice)
- 2 teaspoons vanilla
- 1/2 cup olive oil (or oil of choice)
Addons
- 1 1/2 cups shredded carrots (about 3 carrots)
- 1 macintosh apple (shredded – cortland or honeycrisp is a good option as well)
- 3/4 cup raisins
- 1/2 cup shredded coconut
- 3/4 cup walnuts
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a muffin tin with 12 baking cups.
- Put the shredding attachment in the food processor and add the carrots first – shred. Take out of the processor and set aside. Shred the apples next and set aside.1 1/2 cups shredded carrots, 1 macintosh apple
- In a medium mixing bowl, add dry ingredients and mix together.1 cup spelt flour, 1 cup almond flour, 1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
- Add eggs, milk, vanilla and oils and mix with a spatula until just incorporated.2 eggs, 1/2 cup almond milk, 2 teaspoons vanilla, 1/2 cup olive oil
- Add carrots, apple, raisins, coconut and walnuts and stir until just combined.1 1/2 cups shredded carrots, 1 macintosh apple, 3/4 cup raisins, 1/2 cup shredded coconut, 3/4 cup walnuts
- Spoon batter into muffin cups filling to the top. Bake for 20 – 22 minutes.
- Let cool in the pan for 5 minutes before transferring the muffins to a wire rack.
- Eat, smile, and enjoy.
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- The original recipe adds pineapple chunks to these muffins, but I’ve omitted the fruit as I prefer them without them. If you want to add pineapple, add 3/4 cup and increase the flour measurement to 2 1/4 cups.
- If you don’t want to add almond flour to these muffins, no worries, just use the flour of your choice.
- Spouted spelt is my go-to flour but white whole wheat flour or all purpose flour are great substitutions.
- If you don’t have a food processor to shred the vegetables, you can also use a box grater or regular cheese grater.
- I’m using walnuts in these muffins but you can either omit them or use a different nut like pecans or slivered almonds.
- My go-to baking oil is a light olive oil, but you can use 1/2 cup vegetable oil or coconut oil if you prefer.
- Want to make these muffins vegan? Substitute 1/2 cup of applesauce for the eggs. (1/4 cup per egg.)
- Wash the apple and vegetables with a vegetable cloth to remove any pesticides.
- You want around 1 1/2 cups of shredded carrots and 3/4 cups of apples. But if it is a little bit more, it’s okay, but don’t have less than those measurements.
- Some people add shredded zucchini in their morning glory muffins, but I find zucchini throws off the liquid in the recipe because of how watery it is.
- We regularly freeze muffins because we are a family of 2 and don’t eat them fast enough. So to keep them fresh, just store them in an airtight container like a gallon ziplock bag and place them in the freezer for up to 3 months or the fridge for up to 2 weeks.
Nutrition
Originally published in June of 2017.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
It’s always a good day when it starts with a muffin. Especially this muffin. I love that it has carrot and apple in it, too.
Thanks, Dannii! I love starting the day with a muffin as well.
I love that these are lower in sugar and oil but still taste and look totally epic! So good.
Thanks Cliona!
I love muffins for breakfast and these have so many good things snuck in there. Such a great recipe.
Thank you Angela!
They be glorious. And not just in the morning! Hehe.
Hehe Chris!
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
I would use almond and GF mix, that way it will keep moist. The coconut will take away the moistness. 🙂 Enjoy Robin.
These muffins were yummy muffins and packed with the best ingredients. It kept me satisfied till lunchtime!
My stepgranddaughter’s nickname is Lainey, short from Alaina 🙂
Lainey’s unite!! Thanks Jas 🙂
Nice nickname, Lainey 🙂 These muffins were so scrumptious. These are great with my morning coffee.
Thanks Stephanie. I appreciate it.
These muffins were perfectly fluffy and so delicious! I froze half the batch to enjoy throughout my week for breakfast or snacks.
I’m so happy to hear that, Cambrea! Thanks for letting me know. I appreciate it.
I love all the add ins in these tasty muffins. They really help to bulk the muffins up and make them even more filling.
Thanks, Vicky!
This is such a wonderful recipe, I love making a batch of these to have for easy breakfasts during the week
I’m so happy to hear that, Amy.
I love that these morning glory muffins have less sugar and oil. I didn’t miss it because they are loaded with good stuff. A delicious, healthy start to the day.
Thanks, Colleen. I almost always use less sugar. I feel like our palates have been ruined by all the sugar we consume. Thanks so much for your comment.