Morning Glory Muffins

This Morning Glory Muffins recipe is fluffy, sweet, and loaded with warm spices, shredded carrots, fruit, and nuts in every bite!

Morning Glory Muffins Recipe

These healthy morning glory muffins are one of my favorite home recipes! Perfect for picky eaters, they feature healthy ingredients and are great for meal prep.

Even better, they come together in a single bowl and bake in minutes. Loaded with shredded carrots, pineapple juice, applesauce, raisins, and bananas, they’re sweet, tender, and full of nutrients.

Make a large batch ahead of time, and keep them on hand to enjoy throughout the week. They’re perfect for a grab-and-go breakfast, afternoon snack, or better-for-you dessert and slathered with homemade cinnamon butter, too!

If you’re on a muffin-making kick, be sure to also check out my Carrot Cake Muffins with Cream Cheese Glaze as well!

Ingredients for Muffins with Shredded Carrots

To print: see recipe card below

• 2 cups flour – Use wheat flour or a 1:1 all-purpose gluten-free flour to keep these muffins gluten-free.
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 eggs, room temperature
• ½ cup brown sugar – I don’t recommend substituting granulated sugar. The brown sugar keeps the muffins soft and tender!
• ¼ cup maple syrup – You can also use honey.
• ⅓ cup melted coconut oil – I love using coconut oil, but vegetable oil is a good option as well.
• ⅓ cup unsweetened applesauce
• ⅓ cup pineapple juice
• 2 teaspoons vanilla extract
• 2 cups shredded carrots (about 5 medium carrots) – Do not use pre-shredded carrots as they tend to be too thick. Instead, grate the carrots by hand with a box grater. This creates small pieces that easily melt into the muffin batter, preventing the recipe from becoming tough or chewy.
• ½ cup raisins
• ½ cup chopped, toasted pecans

Variations

• Use dried cranberries in the place of raisins for a fun flavor twist. This is also a good idea if you’re making these closer to the holiday season.
• Swap the toasted pecans for chopped walnuts or almonds instead.
• Swap out the pineapple juice, and use orange juice instead! 
• Use shredded zucchini instead of carrots.
• Use mashed bananas instead of applesauce for a similar taste and texture with a hint of banana flavor.
• Fold in shredded coconut for added texture.

Directions for How To Make Morning Glory Muffins

1. Prepare: Before you begin, preheat your oven to 425 degrees Fahrenheit, and line a muffin tin with paper liners.
2. Mix the dry ingredients: Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt to a large mixing bowl. Whisk to combine.
3. Add the wet ingredients: In the same bowl, add the eggs, brown sugar, maple syrup, coconut oil, applesauce, pineapple juice, and vanilla. Whisk just until there are no lumps and a smooth, thick batter forms.
4. Fold: Add the shredded carrots, raisins, and pecans, and fold them evenly into the batter.
5. Scoop: Portion the muffin batter into the prepared muffin tin, filling each cup 2/3 of the way full.
6. Bake: Transfer the muffins to the preheated oven. Bake for five minutes. Then, reduce the heat to 350 degrees Fahrenheit, and continue to bake for 18 more minutes. The tops of the muffins will be golden brown and spring back to the tough.
7. Cool: Allow the muffins to cool in the pan for five minutes. Then, transfer them to a cooling rack to cool completely.

Serving Suggestions

These muffins are delicious as they are – or are perfect with a dollop of butter right on top.

For a sweet kick, add a dollop of whipped cream, or top them with cream cheese frosting.

Did you make this Morning Glory Muffin Recipe? Be sure to leave a rating and a comment below! 

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