Morning Glory Muffins with Carrots Apples and Walnuts

These Morning Glory Muffins are moist, warmly spiced, and filled with shredded carrots, apple, raisins, coconut, pecans, and flaxseed. They are naturally sweetened with maple syrup, applesauce, and fruit, making them a delicious muffin for breakfast, snacks, lunch boxes, or a simple make-ahead treat.

Perfect Morning Glory Muffins

A great morning glory muffin should be dense enough to feel satisfying, but still tender, moist, and flavorful. This recipe delivers exactly that. Each muffin is packed with wholesome ingredients, including shredded carrots, shredded apple, applesauce, orange juice, flaxseed, pecans, coconut, and raisins. The result is a soft, flavorful muffin with a cozy spice-cake taste and plenty of texture in every bite.

These muffins are a wonderful option when you want something homemade that works for breakfast, an afternoon snack, or even a lighter dessert. They are kid-friendly, easy to pack, and ideal for baking ahead at the beginning of the week. The natural sweetness from maple syrup, applesauce, carrots, and apple gives the muffins balanced flavor without making them overly rich.

Here is why this morning glory muffins recipe is worth making:

• The batter is simple to prepare and comes together with everyday baking ingredients.
• Warm cinnamon and nutmeg give the muffins a cozy spice flavor.
• Shredded carrots and apple add moisture, sweetness, and texture.
• Maple syrup, applesauce, and fruit help naturally sweeten the muffins.
• Pecans, coconut, raisins, and flaxseed make every bite hearty and satisfying.

Muffin Ingredients

Morning glory muffins are known for their generous mix of fruits, vegetables, nuts, and spices. The ingredient list may look long, but each item has a purpose and helps create the moist texture and classic flavor these muffins are loved for.

• Shredded apples add natural sweetness and moisture. A Gala apple works well, but you can use the apple variety you prefer.
• Shredded carrots are essential in morning glory muffins. They add mild sweetness, moisture, and a great way to include vegetables in a baked treat.
• White whole wheat flour gives the muffins structure while keeping the texture hearty. All-purpose flour or a mix of all-purpose and whole wheat flour can also be used.
• Coconut sugar adds a light caramel-like sweetness. Brown sugar can be used as a substitute.
• Unsweetened shredded coconut adds texture and classic morning glory muffin flavor.
• Chopped pecans bring crunch, healthy fats, and fiber. Other chopped nuts may also work well.
• Ground cinnamon gives the muffins their warm, bakery-style spice flavor.
• Raisins or craisins add chewy sweetness. Dried cranberries or dried blueberries can also be used.
• Flaxseed adds fiber and a subtle nutty flavor.
• Ground nutmeg adds depth and gentle spice. If needed, cloves can be used in its place.
• Baking soda helps the muffins rise.
• Fresh orange zest is optional, but it gives the finished muffins a bright citrus finish.
• Rolled oats can be sprinkled on top for texture and a rustic look.
• Large eggs help bind the batter and support the muffin structure.
• Maple syrup naturally sweetens the muffins and adds rich flavor.
• Applesauce keeps the muffins moist while reducing the need for extra oil.
• Orange juice brightens the flavor and pairs beautifully with the warm spices.
• Vanilla extract rounds out the sweetness.
• Coconut oil adds just enough richness and moisture for a tender crumb. You may substitute another baking oil if preferred.

How to Make Morning Glory Muffins

1. Prepare the ingredients: Measure everything before you begin. Shred the apple and carrots, then squeeze out as much moisture as possible. Line a muffin tin with muffin liners and spray the liners with cooking spray to help prevent sticking.
2. Mix the dry ingredients: Add the shredded apple, shredded carrots, flour, coconut sugar, coconut, pecans, cinnamon, raisins, flaxseed, nutmeg, and baking soda to a bowl. Stir until evenly combined.
3. Mix the wet ingredients: In a separate large bowl, whisk the eggs. Add maple syrup, applesauce, orange juice, and vanilla extract, then mix until smooth.
4. Combine the batter: Add the dry ingredients to the wet ingredients and stir until just combined. Mix in the melted coconut oil last. The batter should be thick but scoopable. Avoid overmixing, as this can make the muffins too dense.
5. Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each one about three-quarters full. Add extra coconut, chopped pecans, flaxseed, rolled oats, or orange zest on top if desired.
6. Bake: Bake at 350ºF for 18 to 22 minutes, or until the centers are fully cooked. Remember that the muffins will continue to set for a few minutes after they come out of the oven.
7. Cool: Let the muffins cool in the pan for 5 minutes. Add fresh orange zest if using, then transfer the muffins to a cooling rack.

Top Questions for Morning Glory Muffins

How do you make morning glory muffins more moist?

Moisture comes from a balanced mix of shredded carrots, shredded apple, applesauce, orange juice, and coconut oil. These ingredients keep the muffins soft without making them soggy. For the best texture, remember to remove excess moisture from the shredded apple and carrots before adding them to the batter.

Can I make these morning glory muffins gluten free?

This recipe has not been tested with gluten-free flour. Because of that, gluten-free flour substitutions are not recommended for this version. White whole wheat flour gives these muffins their intended structure and texture.

What can I put on top of morning glory muffins?

Rolled oats, shredded coconut, chopped pecans, flaxseed, and fresh orange zest all make excellent toppings. You can also add a streusel topping or extra chopped nuts if you want a more bakery-style finish.

How do I store morning glory muffins?

Let the muffins cool completely before storing. Place them in an airtight container and keep them on the counter for up to 5 days. For longer storage, keep them in the refrigerator.

Can I freeze morning glory muffins?

Yes. Cool the muffins completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or gently warm before serving.

Morning Glory Muffins

This morning glory muffin recipe is made with shredded carrots, apple, raisins, warm spices, whole wheat flour, maple syrup, applesauce, and orange juice. The muffins are moist, flavorful, and perfect for breakfast or snacks.

By: Linley Hanson

Prep: 20 mins

Cook: 22 mins

Total: 42 mins

Servings: 18

Ingredients

Dry

• 1/2 cup shredded apples, moisture removed
• 1/2 cup shredded carrots, moisture removed
• 1.5 cups white whole wheat flour
• 1/2 cup coconut sugar
• 1/4 cup unsweetened shredded coconut, plus more for topping
• 1/2 cup chopped pecans, plus more for topping
• 2 tsp ground cinnamon
• 1/4 cup raisins or craisins
• 1 tablespoon flax seed, whole or ground
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• Fresh orange zest, optional, for topping
• Rolled oats, optional, for topping

Wet

• 2 large eggs
• 1/2 cup maple syrup
• 1 cup applesauce
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil

Instructions

• Preheat the oven to 350ºF and line a muffin tin with muffin liners. Spray the liners with cooking spray to help prevent sticking.
• Use a cheese grater or food processor to grate the apple and carrots. Peel them or leave the skin on, depending on your preference.
• Place the grated apple and carrots on paper towels and squeeze out as much excess moisture as possible.
• Measure 1/2 cup shredded apple and 1/2 cup shredded carrots. Add them to a medium bowl with the remaining dry ingredients and stir to combine.
• In a large bowl, whisk the eggs. Add maple syrup, applesauce, orange juice, and vanilla extract, then mix again.
• Add the dry ingredients to the wet ingredients and stir until combined.
• Add the melted coconut oil and mix gently until incorporated.
• Fill each muffin cup about three-quarters full. Top with extra shredded coconut, chopped pecans, flaxseed, rolled oats, or orange zest if desired.
• Bake at 350ºF for 18 to 22 minutes, or until the center of each muffin is fully cooked.
• Let the muffins cool for 5 minutes in the pan, then add fresh orange zest if using.
• Remove the muffins from the tin and transfer them to a cooling rack to cool completely.

Nutrition

Calories: 154 kcal,
Carbohydrates: 24 g,
Protein: 3 g,
Fat: 5 g,
Fiber: 2 g,
Sugar: 14 g

Nutrition information is automatically calculated and should be used only as an approximation.