I didn’t grow up eating morning glory muffins. In fact, I stumbled into them by accident, half-hungry, half-curious, standing in a bakery line on a gray morning. One bite later, I knew I had found something special. Something that tasted like breakfast, snack, and self-care, all wrapped into one humble muffin.
This recipe is my personal take on that moment. It’s not flashy or fussy. There’s no drizzle, no streusel, no swirl.
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Just real ingredients that work hard together: shredded carrots and apple for sweetness and moisture, cozy cinnamon, crunchy walnuts, and a gentle lift of vanilla. A little coconut sneaks in for texture.
The honey (or maple syrup, your call) keeps things naturally sweet. And every bite is soft, comforting, and surprisingly filling.
Reasons to Love This Recipe
They make mornings easier. Period.
Whether you’re racing out the door or sipping tea in silence (jealous), having these ready to go is like giving your future self a hug.
You’ll actually feel good eating them.
Whole ingredients. No weird stuff. Just simple goodness baked into every muffin. This is fuel for busy days, chill mornings, and everything in between.
They’re naturally sweetened, but still taste like a treat.
Thanks to honey or maple syrup, these muffins skip the refined sugar without sacrificing flavor. The result? That warm, bakery-style sweetness, minus the sugar crash.
To find all the details and measurements, simply scroll down to my recipe card!
How to Make Morning Glory Muffins
Preheat the Oven and Prepare Your Muffin Tins
First, let’s get the oven heated to 375°F (190°C). I like to start with this because it gives the oven time to warm up while we get everything else ready.
Grab your muffin tins and give them a quick spritz with some cooking spray to make sure those muffins slide right out when they’re done.
Whisk the Dry Ingredients Together
In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt until the ingredients are thoroughly mixed. Give everything a good whisk. This step is super easy, but it’s where the cinnamon starts working its magic.
When you mix these dry ingredients, you’re creating a base that will give your muffins their structure and delicious flavor.
Blend the Wet Ingredients
Now it’s time to work on the wet mixture. Add the honey or maple syrup, melted coconut oil, applesauce, eggs, and vanilla extract to a large bowl.
Combine everything with a whisk until the texture is even and no streaks remain. This is the stage where everything starts to come together, and you’ll be amazed at how simple yet comforting this base is.
Fold in the Fruits and Veggies
Next, we’re adding in the apple and carrot. Gently fold them into the wet ingredients. Don’t rush this part, just take your time and make sure the shredded apple and carrot are well distributed.
These two add so much moisture and natural sweetness, and they’re the secret to keeping your muffins wonderfully soft and flavorful.
Combine the Wet and Dry Ingredients
Now’s the time to blend it all into one beautiful batter. Carefully blend the dry ingredients into the wet, making sure not to overmix the batter.
The goal here is to combine them just until you don’t see any dry flour. Overmixing can lead to dense muffins, and we want these to be fluffy and light. So, a gentle fold will do the trick.
Add the Walnuts and Coconut
Now for the fun part, the walnuts and coconut. Fold them in gently, making sure they’re spread evenly through the batter.
The walnuts will add a little crunch and richness, while the coconut gives these muffins a lovely texture and just the right amount of tropical flavor. You’re almost there!
Scoop the Batter and Bake
Fill each cup almost all the way to the top because these muffins do rise nicely. Pop them in the oven and bake for about 18-20 minutes, or until a toothpick comes out mostly clean (a few crumbs are fine). The smell that’ll fill your kitchen is a bonus!
Cool, Then Enjoy
Once they’re done baking, let the muffins cool in the tin for a few minutes, this gives them a chance to firm up and makes them easier to handle. Move them to a wire rack so they can cool down fully.
If you can hold off on tasting them for a few minutes, you’re stronger than I am! But trust me, they’re worth the wait.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
My Tips for Perfect Morning Glory Muffins
Use Room Temperature Ingredients
For the best texture, make sure your coconut oil and eggs are at room temperature. This helps everything mix more evenly, giving you that light, fluffy muffin you’re dreaming of.
Test for Doneness Early
Every oven is a little different. Start checking your muffins around 18 minutes. A toothpick should come out with just a few moist crumbs when they’re done. If you wait too long, you might dry them out, so keep an eye on them!
Make Sure to Shred, Not Chop
When grating the apples and carrots, make sure to use a fine shredder or a box grater. Chopping them into chunks will result in a different texture, and you want those tender shreds that blend seamlessly into the batter. They add moisture and just the right bite.
Don’t Overmix the Batter
Overmixing can lead to dense muffins, so make sure to gently fold the dry ingredients into the wet. A few lumps are totally fine! This will keep the muffins light and fluffy instead of heavy.
What to Serve With Morning Glory Muffins
- Fresh Fruit Salad- Pair your muffins with a refreshing mix of seasonal fruits, think berries, orange slices, or even pomegranate seeds for a burst of color and flavor.
- Greek Yogurt- A dollop of creamy Greek yogurt on the side balances out the sweetness of the muffins. Add a touch of honey drizzle or a sprinkle of granola for a satisfying crunch.
- Smoothie- Make a healthy smoothie with spinach, banana, and almond milk. It’s a perfect way to add some greens to your breakfast while keeping things light.
How to Store Morning Glory Muffins
Room Temperature- To preserve their softness and taste, place the muffins in an airtight container and store them at room temp for up to three days. This will preserve their flavor and moisture, making them perfect for quick access.
Refrigerator- For longer shelf life, store them in the fridge for up to 1 week. It helps keep them fresh and extends their shelf life, especially in warmer weather.
Freezer- Want to enjoy them later? Freeze muffins for up to 3 months. Wrap each muffin snugly in plastic wrap or foil, then place them in a freezer-safe bag for storage. Just thaw or pop in the microwave for 15-20 seconds when you’re ready.
More Easy Muffins to Make
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
The Best Morning Glory Muffins You’ll Bake Again and Again
I didn’t grow up eating morning glory muffins. In fact, I stumbled into them by accident, half-hungry, half-curious, standing in a bakery line on a gray morning. One bite later, I knew I had found something special. Something that tasted like breakfast, snack, and self-care, all wrapped into one humble muffin.
Ingredients
- 3 large eggs
- ¾ cup honey or maple syrup
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups peeled and shredded carrot
- 1¼ cups shredded apple
- ½ cup chopped walnuts
- ½ cup shredded unsweetened coconut
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats up, lightly spray your muffin tins with cooking spray to ensure the muffins come out easily once baked.
- Whisk together the flour, baking soda, cinnamon, and salt in a medium-sized bowl to create a smooth, uniform mixture. Whisk until evenly combined. This simple step is essential for building the muffin's structure and flavor, with the cinnamon adding a lovely warmth.
- Combine the honey (or maple syrup), melted coconut oil, applesauce, eggs, and vanilla extract in a large bowl, whisking until smooth.
- Lightly fold the grated apple and carrot into the wet mixture. Take your time here to ensure the fruit and veggies are evenly distributed. These ingredients help create the muffins' moisture and natural sweetness.
- Gradually mix the dry ingredients into the wet, stirring lightly until just blended. Take care not to overmix the batter. Overmixing could result in dense muffins, so a few folds should do the trick.
- Fold in the walnuts and shredded coconut, making sure they’re well incorporated into the batter.
- Scoop the batter into your prepared muffin tins, filling each cup almost to the top.
- Bake for about 18-20 minutes or until a toothpick comes out with just a few crumbs attached. The aroma will be amazing!
- After a brief rest in the muffin tin, shift the muffins to a wire rack so they can cool through. Enjoy!
Notes
- If you don’t have coconut oil, you can use melted butter instead, though it’ll change the flavor slightly.
- Be careful not to overbake; they’re done when a toothpick comes out with just a few crumbs.
Nutrition Information:
Serving Size: 1 muffinAmount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 180mgCarbohydrates: 28gFiber: 3gSugar: 14gProtein: 3g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
