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

close up image of morning glory muffins.

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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!

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

top down image of morning glory muffins.

Ingredients for Muffins with Shredded Carrots

To print: see recipe card below

ingredients to make morning glory muffins.
  • 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.

close up image of a morning glory muffin with a bite taken out of it.

How to Store + Freeze This Simple Muffin Recipe

  • Store muffin leftovers in an airtight container in the fridge for up to one week.
  • Freeze these muffins in a sealable bag or airtight container for up to three months!
  • Reheat thawed muffins for a couple of seconds in the microwave to soften and warm them up.

Quick Tip

Use a toothpick to check the doneness of the muffins. Once the baking time has passed, insert a clean toothpick into the middle. It should come out clean or with just a few moist crumbs.

If the toothpick has a lot of batter sticking to it, continue baking for another minute or so.

A morning glory muffin in a paper liner.

Morning Glory Muffins

This Morning Glory Muffins recipe is fluffy, sweet, and loaded with warm spices, shredded carrots, fruit, and nuts in every bite!
1 from 1 vote
Course: Breakfast
Cuisine: American
Servings: 14 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment

  • 1 Box Grater
  • 1 Muffin Pan
  • Measuring cups
  • measuring spoons
  • 1 Large mixing bowl
  • 1 Cooling Rack

Ingredients  

  • 2 cups flour
  • 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
  • ¼ cup maple syrup
  • cup coconut oil melted
  • cup applesauce unsweetened
  • cup pineapple juice
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots about 5 medium carrots
  • ½ cup raisins
  • ½ cup pecans chopped and roasted

Instructions 

  • Preheat your oven to 425ºF and line a muffin tin with paper liners.
  • Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt to a large mixing bowl and whisk it together.
    2 cups flour, 2 teaspoons baking soda, 1 Tablespoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
  • Add the eggs, brown sugar, maple syrup, coconut oil, applesauce, pineapple juice, and vanilla extract to the bowl and whisk into a smooth, thick batter, making sure there are no lumps.
    3 eggs, ½ cup brown sugar, ¼ cup maple syrup, ⅓ cup coconut oil, ⅓ cup applesauce, ⅓ cup pineapple juice, 2 teaspoons vanilla extract
  • Next, stir in the shredded carrots, raisins, and pecans.
    2 cups shredded carrots, ½ cup raisins, ½ cup pecans
  • Once mixed, scoop the muffin batter into the prepared pan, filling each paper liner about ⅔ full.
  • Bake at 425 for 5 minutes then, without opening the oven door, lower the heat to 350 degrees F and bake for 18 more minutes. The tops of the muffins will be golden brown and spring back to the touch. A toothpick inserted into the center of the muffin will come out cleanly.
  • Let the muffins cool in the pan for about 5 minutes then move to a cooling rack to continue to cool. Enjoy while warm or store at room temperature for up to one week.

Notes

  • Replace the pineapple juice for orange juice
  • Use vegetable oil in place of coconut oil
  • Do not use pre-shredded carrots as they tend to be very thick. Grate the carrots by hand with a very fine grater to make carrots that will melt into the muffin batter rather than being tough and chewy.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 270mg | Potassium: 187mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3111IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. 1 star
    Didn’t care for these.
    I made these exactly as written, only substituting canola oil for coconut oil. I found the texture to be rather spongy. Taste was ju

    1. Taste was just ok. The worst thing is that they stuck miserably to the paper liners and much of the muffin was lost.

    2. Shyanne - ATM Team says:

      We’re sorry you didn’t enjoy them but appreciate the feedback, Diane!

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