Good Morning… Glory Muffins! They’re moist, perfectly sweetened, and packed to the bring with good-for-you fillings. What a way to start the day! Whip up a batch of these muffins and have yourself fed every morning with no effort for the rest of the week. Go ahead. Sleep in!
We all love to grab a morning glory muffin from the local coffee shop. But, what on earth are they putting in these things to make them so darn delicious? These muffins are packed with so many fantastic ingredients. Raisins, nuts, carrots, apple. Just one will keep you filled right up until lunchtime.
I made these in a standard muffin tin, so they won’t exactly be the gargantuan size you’ll find at cafés. You can grab a 6-muffin tin to make them double the size if you’d like. Just keep in mind the muffins will need some more time to be cooked all the way through. There’s nothing like the true café experience at home! I get it.
Click that “Jump to the Recipe” button at the top of the page or keep scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below you’ll find substitutions, tips, and tricks to answer any questions you may have.
- Whole wheat flour – You can use all-purpose flour instead. If you do, use 1/2 cup more.
- Ground flax – Completely optional. Also called flax meal. You can make your own ground flax but buzzing flax seeds in a blender/ food processor/ coffee grinder until powdered. It’s okay if it’s uneven with some chunks!
- Spices – Cinnamon and ginger.
- Baking soda – You can use baking powder instead.
- Salt – As much or little as you like.
- Raisins – Other dried fruits like cranberries or blueberries will work.
- Pecans – Some like walnuts, but I’m a pecan gal. Use either or!
- Coconut – What can I say? I’m obsessed. Leave the coconut out if it’s not your vibe!
- Brown sugar – Use 1 cup of granulated sugar plus 1 tbsp molasses if you’re out of brown sugar. Coconut sugar is a great alternative as well.
- Eggs – Large eggs.
- Applesauce – I always got for unsweetened. If you have sweetened applesauce on hand, you can use slightly less sugar.
- Coconut oil – Vegetable oil can be used instead.
- Vanilla – Extract or paste.
- Carrot – Freshly shredded.
- Apple – Any type you like! Tart Granny Smiths all the way to sweet Red Delicious apples, and everything in between.
How to make morning glory muffins
- Dry ingredients: Preheat the oven to 375F. If you’re using muffin liners, place them in the muffin tin. If you’re not, spray the tin with cooking spray. Combine the flour, flax, cinnamon, ginger, baking soda, salt, raisins, pecans, and coconut in a large mixing bowl.
- Wet ingredients: In a separate bowl, beat the brown sugar, eggs, applesauce, coconut oil, and vanilla extract together until the sugar has dissolved. Fold in the carrot and apple.
- Finish the batter: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to fold everything together until you see no more flour.
- Bake: Spoon the batter into the muffin tin, filling each cup completely. Transfer the tin to the oven and bake for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to finish cooling.
What else can I put in my muffins?
While I chose my favorite morning glory muffin fillings, I know that we are not all made the exact same. You don’t have to use the exact same ingredients as me! Substitute your favorites or give this list a read for inspiration:
- Dried cranberries/ blueberries/ goji berries
- Walnuts/ sliced almonds
- Pumpkin seeds/ sunflower seeds
- Mashed banana instead of applesauce
- Chocolate chips
Tips for the best morning glory muffins
- Soak your raisins! Before getting started with the recipe, pour some hot water from the kettle to fill your bowl of raisins. Let them soak for a few minutes and then drain completely. They will be extra juicy and delicious.
- No need for a mixer. Since whole wheat flour has a tendency to be a little denser, it’s extra important to avoid over-mixing. Fold everything with a spatula just until you see no more flour, then you’re done!
- Fill the tin to the brim. Since these are made with whole wheat flour, they aren’t going to puff up as drastically as regular muffins. Fill your muffin tin or liners all the way to the top with batter.
- Let them cool completely. Ever had trouble removing the paper liner without having the muffin stick? You must be impatient like me. I used to get so frustrated thinking I was the only muffin-liner-failure on earth. Nope, I was just too eager to take a bite. When you let your muffins cool completely to room temperature, that liner comes right off.
How to fix a stuck muffin liner
Okay, so you let the muffins cool completely to room temperature and those liners are still holding on for dear life. Don’t worry! Your muffins can still be saved:
- Place the muffin upside-down on a plate. Drape a damp paper towel over the muffin.
- Microwave for 15-30 seconds, then peel the liner away.
Easy! I promise, no matter how stuck, it will come right off.
How to store muffins
Your muffins will last 2 days at room temperature or about 1 week in the fridge. Here are my best tips for storing muffins and keeping them as moist as when they’re fresh:
My favorite method: wrapping each one individually. You can use plastic wrap, or, ideally, some reusable beeswax wrap. You can store them all together in a sealable airtight container or freezer bag, but I find they still dry out a bit and absorb some plastic-y flavor.
The second-best option, if you have one: use a cake plate with a dome. Stack the muffins on the plate and cover with the dome. It keeps them super moist without dealing with plastic flavor! Woohoo!
Can I freeze morning glory muffins?
Absolutely! Make sure they’re completely cooled down to room temperature. Wrap each muffin individually with beeswax wrap or plastic wrap. Transfer the wrapped muffins to an airtight container or freezer bag. They will last 2-3 months. Let them thaw at room temperature. You can also unwrap them and thaw them in the microwave at 15-20 second intervals just until they’re warm.
Did you love this healthy breakfast? Check these recipes out:
Morning Glory Muffins
- 2 cups whole wheat flour spooned and leveled
- 1/4 cup ground flax aka flax meal, optional
- 2 tsp cinnamon ground
- 1/2 tsp ginger ground
- 2 tsp baking soda
- 1/2 tsp salt or to taste
- 1/2 cup raisins*
- 1/2 cup pecans chopped
- 1/2 cup coconut shredded, sweetened or unsweetened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup coconut oil melted, or vegetable oil
- 2 tsp vanilla extract
- 2 cups carrot shredded
- 1 large apple** shredded, about 1 cup
- Preheat the oven to 375F. If you're using muffin liners, place them in the muffin tin. If you're not, spray the tin with cooking spray. Combine the flour, flax, cinnamon, ginger, baking soda, salt, raisins, pecans, and coconut in a large mixing bowl.
- In a separate bowl, beat the brown sugar, eggs, applesauce, coconut oil, and vanilla extract together until the sugar has dissolved. Fold in the carrot and apple.
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to fold everything together until you see no more flour.
- Spoon the batter into the muffin tin, filling each cup completely. Transfer the tin to the oven and bake for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to finish cooling.