Morning Glory Muffins

Recipe Overview

• Total Time: About 1 hour (including preparation and baking)

• Rating: 4.0 (3,801 reviews)

• Comments: 415 comments

Description

Kickstart your day with a nourishing blend that transcends ordinary breakfast fare: Morning Glory Muffins. These moist, flavor-rich treats combine wholesome vegetables, dried fruit, nuts, and coconut, harmonized with warm spices, brown sugar, and whole-wheat flour for a balanced, irresistible profile. Designed to delight beyond the breakfast table, they invite praise from family and friends alike. For an indulgent twist, top with a creamy frosting to transform them into decadent cupcakes.

Ingredients

Dry Components

• 2 cups (250g) whole-wheat flour

• 1 cup (200g) packed light brown sugar

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp fine sea salt

• 1 tsp ground cinnamon (plus a pinch of nutmeg, optional)

Wet Components

• 2 large eggs, room temperature

• 1 cup (240ml) unsweetened plant milk (or dairy milk)

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 1 tsp pure vanilla extract

• ½ cup (120g) unsweetened applesauce (or ½ cup mashed ripe banana)

Mix-Ins

• 1 cup (150g) grated carrots (2 medium carrots)

• ½ cup (75g) raisins (or chopped dried cranberries)

• ½ cup (70g) chopped walnuts (or pecans)

• ¼ cup (30g) shredded unsweetened coconut

Instructions

Step 1: Prep & Preheat

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with oil.

Step 2: Dry Ingredient Mix

In a large bowl, whisk together whole-wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Ensure all dry ingredients are evenly distributed.

Step 3: Wet Ingredient Mix

In a separate bowl, whisk eggs, plant milk, oil, vanilla extract, and applesauce (or mashed banana) until smooth.

Step 4: Combine & Fold

Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined—do not overmix to preserve lightness. Fold in grated carrots, raisins, nuts, and coconut.

Step 5: Bake

Divide batter into prepared muffin cups, filling each ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs.

Step 6: Cool & Frost (Optional)

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. For cream frosting: Beat ½ cup softened butter, 1 cup powdered sugar, 1 tsp vanilla, and 1–2 tbsp milk until smooth. Spread or pipe a swirl on cooled muffins.

Yield: 12 muffins (or 12 cupcakes with frosting).