Moist Morning Glory Muffins with Carrots and Apples
If you’re looking for a wholesome, bakery-style muffin that’s packed with flavor and texture, these Morning Glory Muffins are the perfect choice. Filled with freshly grated carrots, apples, warm spices, and crunchy nuts, every bite is moist, hearty, and naturally sweet. They’re ideal for busy mornings, afternoon snacks, or meal prepping for the week ahead. Not only are they easy to make, but they’re also a wonderful way to use up fresh fruits and vegetables while creating a muffin that’s both comforting and satisfying just like my soft zucchini muffins.
How to Make Morning Glory Muffins
Begin by preheating your oven to 425°F (220°C/Gas Mark 7) and lining a muffin tin with paper liners. In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ground ginger, and salt until everything is evenly combined. Mixing the dry ingredients first helps distribute the leavening agents and spices throughout the batter, ensuring every muffin is perfectly flavored. Set the bowl aside while you prepare the wet ingredients.
In a separate medium bowl, beat the eggs, brown sugar, vegetable oil, and vanilla extract together on medium speed until smooth and well combined. Whisk in the unsweetened applesauce until fully incorporated, then gently fold in the freshly grated carrots and grated apple. These ingredients add plenty of natural moisture and sweetness, giving the muffins their signature soft texture and wholesome flavor.
Pour the wet ingredients into the bowl of dry ingredients and gently fold everything together just until no streaks of flour remain. Be careful not to overmix, as this can make the muffins dense instead of light and tender. Once the batter has come together, fold in the raisins along with the shredded coconut and chopped walnuts, if using. These mix-ins add delicious texture and make every bite packed with flavor.
Divide the batter evenly between the prepared muffin liners, filling each one nearly to the top. Bake the muffins at 425°F (220°C) for the first 5 minutes to help create beautifully domed bakery-style tops. Without opening the oven door, reduce the temperature to 350°F (175°C/Gas Mark 4) and continue baking for another 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes before transferring them to a wire cooling rack to cool completely. These Morning Glory Muffins are wonderfully moist, perfectly spiced, and filled with wholesome ingredients, making them a delicious breakfast, snack, or grab-and-go treat any day of the week.
Serve these muffins alongside fresh fruit, yogurt, or a slice of pumpkin bread or zucchini bread for an easy breakfast or brunch.
Storage
Store the muffins in an airtight container at room temperature lined with a paper towel for up to 3 days. The paper towel helps absorb excess moisture and keeps the muffins from becoming soggy.
For longer storage, refrigerate the muffins in an airtight container for up to 1 week. Bring them to room temperature or warm them slightly before serving.
Morning Glory Muffins freeze beautifully. Once completely cooled, place them in a freezer-safe bag or airtight container and freeze for up to 3 months.
Allow frozen muffins to thaw at room temperature or microwave individual muffins for 20–30 seconds until warmed through. You can also warm them in a 300°F (150°C) oven for 5–10 minutes.
Ingredients
Whole Wheat Flour: Whole wheat flour gives these Morning Glory Muffins their hearty texture and wholesome flavor. It adds extra fiber and nutrients compared to all-purpose flour while creating a tender, satisfying muffin that’s perfect for breakfast or a snack.
Baking Soda & Powder: Baking soda and baking powder work together to help the muffins rise. This combination creates a light, fluffy texture while ensuring the muffins bake evenly with beautifully domed tops.
Cinnamon: Cinnamon adds a warm, comforting flavor that pairs perfectly with the apples, carrots, raisins, and walnuts. It’s one of the signature spices that gives Morning Glory Muffins their classic taste.
Ginger: Ground ginger provides a subtle warmth and gentle spice that complements the cinnamon without overpowering the other ingredients. It adds depth and enhances the overall flavor of the muffins.
Salt: A small amount of salt balances the sweetness and enhances the flavors of all the other ingredients, making each bite more flavorful.
Eggs: Eggs provide structure, moisture, and richness while helping bind the batter together. They also contribute to the muffins’ soft and tender crumb.
Brown Sugar: Brown sugar sweetens the muffins while adding a rich, caramel-like flavor. Its moisture content helps keep the muffins soft and moist for days after baking.
Vegetable Oil: Vegetable oil creates exceptionally moist muffins with a tender crumb. Unlike butter, oil stays liquid at room temperature, helping the muffins remain soft even after they’ve cooled.
Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances the spices and complements the fruit and nuts throughout the muffins.
Unsweetened Applesauce: Unsweetened applesauce adds natural moisture and a hint of apple flavor while helping keep the muffins soft and tender. It also reduces the amount of fat needed without sacrificing texture.
Apples: Apples add natural sweetness and moisture, similar to what you’ll find in my Apple Cinnamon Muffins.
Carrots: Carrots add natural sweetness, moisture, and a delicious texture to Morning Glory Muffins. When grated finely, they blend beautifully into the muffin batter while adding a subtle earthy flavor and a lovely pop of color.
Raisins: Raisins add bursts of natural sweetness and a chewy texture to every bite. They are a traditional ingredient in Morning Glory Muffins and pair beautifully with the warm spices.
Unsweetened Shredded Coconut (optional): Unsweetened shredded coconut adds subtle sweetness, extra texture, and a delicate tropical flavor. It blends seamlessly into the batter without making the muffins overly sweet.
Walnuts (optional): Walnuts provide a delicious crunch and rich, nutty flavor that perfectly complements the apples, raisins, and spices. They also add healthy fats and make the muffins even more satisfying. If preferred, you can substitute pecans or omit the nuts entirely.
Try these other delicious muffin recipes.
Morning Glory Muffins Recipe
Ingredients
- 2 c. whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 3 eggs
- 3/4 c. brown sugar
- 1/3 c. vegetable oil
- 2 tsp. vanilla extract
- 2/3 c. unsweetened applesauce
- 2 c. carrots grated
- 1 large apple grated
- 1/2 c. raisins
- 1/2 c. unsweetened shredded coconut optional
- 1/3 c. walnuts optional
Instructions
- Preheat oven to 425℉/220℃/Gas Mark 7.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- In a medium bowl, on medium speed, beat the eggs, brown sugar, vegetable oil, and vanilla extract. Whisk in the applesauce. Fold in the grated carrots and apple.
- Pour the wet ingredients into the dry ingredients and gently fold together until no pockets of flour are seen. Add the raisins, shredded coconut, and walnuts, then fold them into the muffin batter.
- Spoon the batter into lined muffin containers and bake at 425℉/220℃/Gas Mark 7 for 5 minutes then decrease the temperature to 350℉/175℃/Gas Mark 4 and continue to bake for another 18-20 minutes.
- Remove from the oven and let cool in the muffin container for about 5 minutes, then remove and continue to let cool on a cooling rack. Serve and enjoy!
Notes
Author: Sarah Young
Frequently Asked Questions
What are Morning Glory Muffins?
Morning Glory Muffins are hearty breakfast muffins traditionally made with grated carrots, apples, nuts, warm spices, and often raisins or coconut. They’re known for their moist texture and wholesome ingredients.
Can I make these muffins ahead of time?
Yes! They’re perfect for meal prep and stay moist for several days, making them an excellent grab-and-go breakfast.
Can I leave out the nuts?
Yes. If you have a nut allergy or simply prefer them without nuts, you can omit them without affecting the texture of the muffins.
What type of apple works best?
Firm, slightly sweet apples like Honeycrisp, Gala, Fuji, or Granny Smith all work well and add moisture and flavor.
Do I need to peel the carrots or apples?
Peeling the carrots is recommended for the smoothest texture. Apples can be peeled or left unpeeled, depending on your preference.
Why are my muffins dense?
Overmixing the batter or adding too much flour can result in dense muffins. Mix just until the ingredients are combined.
Can I make these into mini muffins?
Yes. Simply reduce the baking time and check for doneness with a toothpick.
Can I use whole wheat flour?
Yes. You can substitute part or all of the all-purpose flour with whole wheat flour, though the muffins may be slightly denser. If you’re looking for gluten-free recipes, try this moist gluten free banana bread recipe.
How do I know when they’re done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready.
What can I serve with Morning Glory Muffins?
These muffins are delicious on their own or served with butter, cream cheese, peanut butter, yogurt, fresh fruit, or a hot cup of coffee or tea for a wholesome breakfast.