Morning Glory Muffins. They are super easy to make and are perfectly tender and moist. Loaded with shredded carrots, apple, walnuts, whole wheat flour and coconut oil. Perfect for a healthy breakfast or as a snack! I’ve also included lots of substitutions and variations to make these muffins your own!

Looking to make these gluten free? Try my Flourless Morning Glory Muffins!

morning glory muffin topped with a cube of butter

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    Morning Glory Muffin Recipe

    These are the BEST Morning glory muffins. They are soft and moist with the perfect amount of spice. They are hearty and satisfying and make an easy healthy breakfast on the go! These muffins come out soft and tender on the inside with the crispy golden brown muffin top and edges on the outside. These healthy morning glory muffins remind me of my Healthy Carrot Cake Muffins. They are the perfect combination of carrot cake and apple spice cake!

    This recipe is also super versatile. I have included substitutions / variations for all of the ingredients so you can use what you have on hand to make these muffins!

    I lightened these healthy morning glory muffins up by replacing the vegetable oil with coconut oil and apple sauce. The amount of sugar added is reduced and honey is used in place of the granulated sugar. You would never know these muffins are healthy!

    If you are looking for gluten free muffins give my Flourless Morning Glory Muffins a try!

    Ingredients

    • Flour: I used all purpose flour in this recipe however white whole wheat flour or gluten free flour can be used to make gluten free morning glory muffins! I have also done half whole wheat and half all purpose flour and that works really well.
    • Honey or maple syrup: Are used to sweeten the muffin in place of granulated or light brown sugar. Coconut sugar can also be substituted.
    • Coconut oil: Is used in place of oil or butter. Just make sure to melt the coconut oil before adding it with the rest of the ingredients. If you are not a fan of coconut try using canola oil or light olive oil instead!
    • Unsweetened applesauce: Adds so much moisture to these muffins. Make sure to use unsweetened applesauce.
    • Shredded apples: Add a nice sweetness and moisture to the muffins. Feel free to substitute with zucchini or extra carrot if you don’t have any apples on hand. Drained crushed pineapple can also be used in place of the apples.
    • Shredded carrots: The shredded carrots keep the muffins moist and tender without having to add extra oil or butter! Just like the apples feel free to replace the carrots with apples or zucchini.
    • Walnuts: Give these muffins a nice crunch. Feel free to substitute whatever nuts you have on hand.
    • Shredded Coconut: I love the hint of coconut in the muffins. It’s not too strong or overpowering. Just a subtle hint of coconut flavor.

    overhead shot of healthy morning glory muffins in muffin tin

    How to Make Morning Glory Muffins

    • Combine dry ingredients: Start by combining flour, baking soda, salt and cinnamon in a medium bowl. Set aside.

    combining dry ingredients for muffins in large clear bowl

    • Combine wet ingredients: In a large bowl combine honey or maple syrup, coconut oil, applesauce, eggs and vanilla until well blended. Fold in apples and carrots.

    wet ingredients in medium white bowl

    • Mix batter: Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.

    folding the dry ingredients into the wet ingredients in a large white bowl

    • Bake: Divide batter among muffin tins filling each almost to the top. Bake in a 375 degree oven for 18-20 minutes or until a toothpick comes out mostly clean.

    dividing muffin batter in muffin tin

    • Cool: Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.

    cooling muffins in tin

    • Serve: These muffins are best served warm with a bit of butter!
    • Store: Muffins in an airtight container for up to 1 week in the refrigerator or up to 3 months in the freezer.

    Tips for making these muffins

    • Save time and shred in the food processor: Just like my carrot cake recipe I suggest shredding up the carrots and apples in a food processor versus a grater. It saves a lot of time and is less of a mess. You can also skip peeling the carrots and apples. I like to leave the skin on for added fiber!
    • Add what you have: Raisins, flax seed or wheat germ would also be great additions to these muffins! Orange zest would also be great for a hint of orange flavor!
    • Make sure not to over mix: The muffin batter. This will lead to a denser tougher muffin. I only mix the dry ingredients just until combined.

    Can I freeze morning glory muffins

    Yes these muffins freeze and reheat really well! To store place cooled muffins in an airtight container or ziplock bag. These muffins can be stored for up to 3 months in the fridge. To reheat I recommend microwaving them for 30 seconds.

    Looking for more healthy grab and go breakfasts or snacks? Then give my Energy Balls a try!

    morning glory muffins on a small white plate

    Here are more Easy Muffin recipes to try!

    Morning Glory Muffins

    4.75 from 4 votes
    Rate Print
    Morning Glory Muffins. They are super easy to make and are perfectly tender and moist. Loaded with shredded carrots, apple, walnuts and coconut oil. Perfect for breakfast or as a snack!
    Servings: 16 muffins
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Ingredients 

    Instructions 

    • Preheat oven to 375 degrees. Spray two muffin tins with cooking spray. (This recipe makes about 16 muffins)
    • In a medium bowl combine flour, baking soda, salt and cinnamon. Set aside.
    • In a large bowl combine honey or maple syrup, coconut oil, applesauce, eggs and vanilla until well blended. Fold in apples and carrots.
    • Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
    • Divide batter among muffin tins filling each almost to the top. Bake in for 18-20 minutes or until a toothpick comes out mostly clean.
    • Let cool in pan for a few minutes then transfer to a wire rack to cool completely.

    Notes

    Recipe adapted from Cooking Classy

    Nutrition Information

    Calories: 230kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 8gCholesterol: 40mgSodium: 139mgPotassium: 118mgFiber: 2gSugar: 16gVitamin A: 1735IUVitamin C: 1.2mgCalcium: 20mgIron: 1.2mg

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