Morning Glory Muffins are muffins made with whole-wheat flour, raisins, carrots, apples, coconut, walnuts, and orange juice for a delightful way to start your day! For another muffin on the healthier side, you may also want to try my Bran Muffins!
What is a Morning Glory Muffin?
Well, besides being a glorious and delicious way to start your day, there is some history behind morning glory muffins. The original recipe was created by Pam McKinstry in 1978. She owned the Morning Glory Cafe on Nantucket’s Old South Wharf in New England. Today, you can find many variations of these muffins. But, they are mostly loaded with fruits and vegetables.
These muffins really pack a nutritional punch!
Raisins: Raisins are a good source of fiber, iron, and antioxidants. Plus, they are a great source of carbohydrates for endurance athletes. Soak the raisins in hot water for 10-15 minutes to plump them up before adding them to the muffin batter.
Carrots: There are claims that carrots are the perfect healthy food. They are a weight-loss-friendly food that is loaded with nutritional value. They can improve eye health, lower cholesterol, and even help in preventing cancer.
Apples: Apples can help improve gut health and can help lower the risk of chronic health conditions. Besides Granny Smith apples, you could also use Honeycrisp apples, Braeburn, or Pink Lady apples.
Coconut: Although high in fat, coconut can be beneficial to your health with its antioxidants and antibacterial properties. However, if you are not a fan of coconut, you could leave it out of this recipe.
Are Morning Glory Muffins Healthy?
When it comes to claiming something is healthy, that can always be debated. However, I would have to argue that these muffins do contain many healthy ingredients, so I am putting them in the healthy category. Besides being a great breakfast, a morning glory muffin is a delicious snack, too!
If you look at the recipes for morning glory muffins, you will notice many recipes differ to satisfy the person who is making them! It is an easy recipe to make your own. Here are some ideas:
- If you don’t like raisins, add dried fruit, like cranberries.
- Use less brown sugar or replace it with honey. If substituting honey, use a little less than brown sugar, keeping the consistency in mind.
- Try a different kind of nut, like peanuts. Or, simply leave the nuts out.
- White flour could be substituted for whole wheat flour. Or, use gluten-free flour.
- Top the muffins with sunflower seeds.
- If you don’t have orange juice, try another fruit juice like apple juice.
- Going dairy free? Try egg substitutions.
How to Store Muffins
After being baked, these morning glory muffins will last a few days in an airtight container at room temperature. You could also store them in the refrigerator.
Can I Freeze These Muffins?
Sure! Once the muffins have cooled completely, store them in freezer-safe containers for up to 3 months. When ready to enjoy them, let them thaw for a few hours at room temperature.
Morning Glory Muffins
- ½ cup (72.5 g) raisins
- 2 cups (240 g) whole wheat flour
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 8 medium carrots, peeled and finely grated, excess moisture squeezed out (about 2 cups)
- 1 large Granny Smith apple, peeled, cored, and grated, excess moisture squeezed out (about 1 cup)
- ½ cup (46.5 g) shredded sweetened coconut, or unsweetened
- ½ cup (58.5 g) walnuts, roughly chopped
- 3 large eggs, room temperature
- ⅓ cup (73 g) vegetable oil
- 2 teaspoons vanilla extract
- 1 medium orange, zested and juiced (1 teaspoon zest, ¼ cup juice)
- Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
- Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.
- In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Add carrots, apples, coconut, and walnuts. Stir to combine.
- In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.
- Add the wet mixture to the flour mixture and stir together until just incorporated.
- Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.
- Fill each muffin cup with a heaping ⅓ cup of muffin batter. Each muffin liner will be filled to the top.
- Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)
- Remove the muffins from the oven and allow them to cool to room temperature before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was inspired by King Arthur Baking’s Morning Glory Muffins.