Morning Glory Muffins

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Filled with healthy ingredients like whole wheat flour, flax seeds, apples and carrots, these morning glory muffins are the perfect way to start the morning.

3 stacked morning glory muffins with more in background

When I think of a morning snack on the go which is filling, muffins are the first thing that comes to mind - from banana carrot muffins to vanilla muffins to triple chocolate muffins to pumpkin banana muffins.

But when you want a muffin packed with flavor, but also healthy ingredients, these morning glory muffins should be your first and only option.

You may take a look at the recipe and be a little shocked at how many different ingredients go into something you can carry in your hand. But with that, you get a moist muffin that is a combination of apple cake, carrot cake and spice cake all in one!

And despite the long list of ingredients, these muffins couldn't be easier to make. You'll get a combo of flavors and textures in every bite. This muffin recipe really needs more attention!

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Ingredient Notes
Ingredient Swaps
Step-by-Step Photos
FAQs
Pro Tips/Recipe Notes
Other Breakfast Recipes
Morning Glory Muffins

Ingredient Notes

Flour - whole wheat flour gives added nutrients and creates a slightly denser muffin.
Baking soda - reacts with the acid of the orange juice and apples to give rise to the muffins.
Spices - the cinnamon, ginger and nutmeg adds warmth to these morning glory muffins.
Flax seeds - has a ton of benefits loaded with nutrients.
Sweeteners - by using a combination of applesauce, light brown sugar and maple syrup you add some healthier sweetener options.
Oranges - you use both fresh orange juice and orange zest to add some acid.
Carrots and apples - adds a slight sweetness and keeps the muffins moist.
Raisins and pecans - gives the muffins added texture and flavors.

Ingredient Swaps

As with any recipe, you can change up the ingredients if need. Some substitutes include:

I like using whole wheat flour, but you can use a combination of whole wheat and all-purpose or just all-purpose.
While I use eggs in these muffins, if you want to make them vegan, you can make chia seed eggs.
Vegetable oil is a go-to of mine lately for fat in baked goods, but coconut oil, melted butter or canola oil also works.
For the sweetener, you can use all of light brown sugar or maple syrup. If you want to substitute either, granulated sugar or honey works too.
Instead of orange juice, pineapple juice can be used.
Instead of the combination of shredded carrots and apples, you can use all of one or the other or even zucchini.
I like having some added crunch which is where the pecans come into play, but walnuts or hazelnuts are good substitutes.

Step-by-Step Photos

process shots of mixing dry ingredients in one bowl and wet ingredients in another

Whisk together the dry ingredients in a large bowl. In a medium bowl, whisk together the eggs, vegetable oil, applesauce, orange juice, sugar, syrup, extract and zest.

process shots of adding carrots and apples to mixture before adding to dry ingredients

Now stir in the carrots and apple and mix. Pour the wet ingredients into the dry ingredients and fold until just combined. Add in the raisins and pecans.

process shots of adding batter to muffin tin and baking

Line muffins tins with cupcake liners. Spoon the batter all the way to the top. Bake for 5 minutes at 425°F, before reducing to 350°F. Bake an additional 18 minutes, or until the muffins are done.

FAQs

Why are They Called Morning Glory Muffins?

The original recipe was created at Morning Glory Cafe in Nantucket, Massachusetts. As the recipe was adapted, it was just named after the cafe.

Are They Healthy?

Healthy is relative but they are on the healthier side. There is wheat, oil and sugar, but also fruit, veggies, applesauce and flax. They are definitely healthier than other muffins.

What is the Best Flour?

It is really up to you. I just like the combination of whole wheat and all-purpose flour. Whole wheat flour is a little more nutritious, but will make the muffin more dense.

So by combining the two, you get some of the extra nutrition but they aren't as dense. But you can easily make it entirely of whole wheat or all-purpose flour.

Can I Make Vegan?

Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.

You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.

Can I Use this Recipe to Make Bread?

Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.

How Long Will Muffins Last?

They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.

Pro Tips/Recipe Notes

Grate your own carrots. Pre-shredded carrots are much drier and will alter the moisture level.
Don't skip out on roasting the pecans if using. By roasting them they will stay crispy in the batter and bring out the flavor.
Use an ice cream scoop to get an even amount of batter in each muffin tin.
The initial high temperature helps the muffins rise taller. If you don't care about tall muffins, just bake at 350°F.
Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.

overhead shot of morning glory muffins on white board

Other Breakfast Recipes

If you’ve tried this morning glory muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.