Morning Glory Muffins

Morning Glory Muffins have that warm, homemade charm that makes breakfast feel extra special. They’re packed with shredded carrots, fresh apple, crunchy walnuts, and a hint of coconut oil that keeps every bite soft and moist. The cozy mix of cinnamon and fruit fills your kitchen with the best smell while they bake. These muffins taste wholesome but still sweet and comforting, the kind that always starts the day off right.

What makes them even better is how they balance flavor and texture so well. The carrots and apple bring natural sweetness and moisture, while the nuts give a satisfying crunch. Each muffin bakes up with a soft, fluffy center and golden, slightly crisp edges. They remind me of a mix between carrot cake and apple spice cake, only lighter and easier to grab on busy mornings.

This recipe also leaves room for flexibility. You can switch up the ingredients to fit what’s in your pantry, and it still turns out delicious. The use of coconut oil and applesauce instead of vegetable oil keeps them lighter and more nourishing without losing that classic flavor. The honey adds a natural sweetness that blends beautifully with the warm spices. You’d never guess these muffins are on the healthier side because they taste just as rich and satisfying.

Why You’ll Love This Recipe

Morning Glory Muffins combine simple ingredients with amazing texture and flavor.

Naturally moist: Coconut oil and fruit keep the crumb soft and tender.

Wholesome ingredients: Carrots, apples, and walnuts make these muffins hearty and nourishing.

Easy to make: Everything mixes in one bowl without any complicated steps.

Perfectly spiced: A touch of cinnamon adds warmth to every bite.

Great for meal prep: They store beautifully, so you can enjoy them all week.

Customizable: You can swap nuts, add raisins, or sprinkle coconut on top for extra flavor.

What I really enjoy is how these muffins taste even better the next day. The flavors blend together overnight, giving them that deep, cozy sweetness that makes every bite better than the last.

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Ingredients

For the Muffins:

• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 ½ teaspoons baking powder
  
• ½ teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• ½ cup granulated sugar
  
• ½ cup brown sugar
  
• ⅔ cup melted coconut oil
  
• 3 large eggs
  
• 1 teaspoon vanilla extract
  
• 1 ½ cups finely shredded carrots
  
• 1 large apple, peeled and grated
  
• ½ cup chopped walnuts
  
• ½ cup shredded coconut (unsweetened)
  
• ½ cup crushed pineapple, well drained (optional for extra moisture)
  

Optional Add-ins:

• ¼ cup raisins or dried cranberries
  
• ¼ teaspoon nutmeg for deeper spice
  
• 2 tablespoons oats or chopped nuts for topping
  

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Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup. While the oven heats, grate your carrots and apple. I like to pat the grated apple dry with a paper towel to avoid excess moisture.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This helps everything combine evenly and keeps the muffins light.

3. Combine Wet Ingredients

In another bowl, whisk the eggs, coconut oil, both sugars, and vanilla extract until smooth. The coconut oil adds a lovely subtle flavor and keeps the muffins soft for days.

4. Mix the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined, then fold in the shredded carrots, grated apple, walnuts, and coconut. If you’re adding raisins or pineapple, fold them in now too. Try not to overmix, as it can make the muffins dense.

5. Fill and Bake

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle oats or nuts on top if you’d like a little crunch. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve

Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack. They’re wonderful warm, but even better once they’ve cooled and the flavors have settled.

Tips & Variations

• Make it fruity: Add raisins, chopped dates, or dried cranberries for extra sweetness.
  
• Add some crunch: Chopped pecans or almonds can replace walnuts for a different texture.
  
• Gluten-free option: Swap the flour for a 1:1 gluten-free blend.
  
• Lighter version: Use applesauce instead of some of the coconut oil to cut down on fat.
  
• Extra flavor: A pinch of nutmeg or ginger gives the muffins a warm, spiced aroma.
  

Sometimes, I like to drizzle a simple glaze made with powdered sugar and orange juice for a light, sweet finish. It turns these wholesome muffins into something that feels a little indulgent without being too rich.

Serving Suggestions

Morning Glory Muffins make an easy grab-and-go breakfast or a lovely addition to brunch. Pair them with yogurt and fresh fruit for a balanced start to the day. They’re also great for lunchboxes or afternoon snacks with tea or coffee.

When I host breakfast gatherings, I like to arrange them on a platter with a little dish of honey or softened butter on the side. The natural sweetness pairs beautifully with either. For a cozy touch, warm them slightly before serving, and that fresh-baked aroma fills the room again.

Frequently Asked Questions

Can I use another oil instead of coconut oil?

Yes, you can use vegetable or canola oil. The flavor will be more neutral, but the muffins will still be moist and soft.

Can I make these muffins dairy-free?

They already are, as long as you skip butter or milk-based glaze. Coconut oil and plant-based ingredients keep them completely dairy-free.

What type of apple works best?

A firm, slightly tart apple like Granny Smith or Honeycrisp works best because it holds texture and adds balance to the sweetness.

Can I make these ahead of time?

Yes. They store well in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.

Can I freeze them?

Absolutely. Wrap each muffin individually in plastic wrap and freeze in a bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Can I make mini muffins instead?

Yes, just adjust the bake time to about 12–14 minutes. They’re great for brunch platters or quick snacks.

Why are they called Morning Glory Muffins?

The name comes from how bright and energizing they feel. They’re full of natural ingredients that make mornings feel cheerful and wholesome.

Final Thoughts

Morning Glory Muffins bring together everything you want in a breakfast treat: soft texture, warm spice, a hint of sweetness, and loads of flavor. The mix of carrots, apple, and walnuts gives them heartiness while coconut oil keeps them tender and moist.

What I love most is how they suit any moment, whether it’s a quick breakfast, a weekend brunch, or a snack shared with coffee. They’re simple, satisfying, and always feel homemade in the best way. Once you bake them, they’ll likely become a regular in your kitchen too.