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My Morning Glory Muffins recipe is one of my favourite muffin variations. Start your day with these healthy muffins packed with fruits, vegetables, nuts and warm spices such as cinnamon and all-spice which adds the most delicious burst of flavour.
Is it me, or are store-bought muffin prices getting out of hand these days? This recipe makes 14-16 muffins, although you can easily double it. Because these muffins combine whole grains, fruits, vegetables, flax, and whole milk, they give you a mix of fibre, protein, and nutrients, making these a delicious snack or lighter breakfast.
😍 Why You’ll Love Morning Glory Muffins
Taste: the mix of all spice, coconut, brown sugar and cinnamon gives these muffins a delicious flavour.
Versatile: although these are a great mid-day snack, they also work as a lighter breakfast or post workout snack.
Great for meal prep: these muffins freeze like a dream, therefore I choose to double the recipe.
🍎 Ingredients You’ll Need To Make Morning Glory Muffins
Here is a quick overview of the ingredients you’ll need to make these delicious healthy muffins:
Flour: whole wheat flour also works.
Flax meal: not necessary, but does add additional nutritional value to the muffins.
Milk: you can substitute for non dairy milk if needed.
Vegetable oil: canola oil or olive oil will also work.
Carrots: feel free to double the apples if you don’t want carrots, or consider adding shredded zucchini instead.
Apples: feel free to double the carrots if you don’t want apples, or consider adding shredded zucchini instead.
Brown sugar: or coconut sugar can be used instead.
Walnuts: or another nut variety.
Shredded coconut: omit if you aren’t a fan.
Oats
Eggs
Vanilla
Cinnamon
Baking powder
Baking soda
All-spice
✔️ How To Make Morning Glory Muffins
- Prepare the fruits and vegetables.
- Mix together the brown sugar, vanilla, oil, egg and milk.
- Next, in a separate bowl combine the dry ingredients.
- Then, add the wet ingredients to the dry ingredients and mix to combine.
- Fold in the fruits, veggies and nuts.
- Lastly, pour into greased muffin tins.
🤝 Tips
- Use fresh ingredients: this will ensure the most delicious and moist flavour.
- Don’t over mix: this can cause tougher muffins.
- Use a box grater: this cuts the prep time in half, and ensures the pieces are all the same size.
🗒️ Substitutions
- Fee free to double the apples if you don’t want carrots, or consider adding shredded zucchini instead.
- You can also add chopped pineapples or a different nut variety.
🤔 FAQ’S
I often think of these as kitchen sink muffins. A little of everything goes into these! Loaded with fruits, veggies, nuts and more.
These muffins are relatively healthy, especially compared to ones you’d find in a grocery store. They often include fruits, vegetables, flax and nuts
Store them in an airtight container or large freezer safe bag for up to 4 days.
Yes! You can absolutely freeze these muffins. First, allow the muffins to come to room temperature. Then, place in an airtight container or freezer bag. When you’re ready to enjoy them, thaw them at room temperature for a few hours and enjoy.
Absolutely. However, the bake time may vary. Therefore you may need to be a bit more vigilant while they’re in the oven to prevent over-baking.
🍴 Leftovers? Lucky you.
Store the muffins in an airtight container for up to 5 days. Alternatively, you can freeze them for up to 3 months. Allow the muffins to come to room temperature before freezing.
👩🏻🍳 Hungry For More?
If you enjoyed my Morning Glory Muffins recipe, take a peak at a few of my personal favourite desserts down below:
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Classic Tiramisu
- Chocolate Zucchini Bread
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Morning Glory Muffins
Equipment
- muffin trays
Ingredients
- 1/3 cup vegetable oil, or olive oil
- 1 egg
- 1 cup milk, 2%
- 1 tbsp vanilla
- 1 cup carrots, shredded
- 1 cup gala apples, shredded
- 2 cups all purpose flour
- 1 cup rolled oats
- 1/4 cup flax meal
- 1/2 cup unsweetened coconut, shredded
- 1/2 cup walnuts, chopped
- 1½ cups brown sugar
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp all-spice
- 1/4 tsp salt
Instructions
- Begin by preheating your oven to 350 °F.
- Prepare your carrots and apples by peeling the skin and shredding into small pieces.Sammys tip: I use a box grater to achieve similar sized pieces.
- To a medium sized bowl add your brown sugar, vanilla, oil, and egg and mix until well combined.
- Next, slowly add the milk and mix until well incorporated.
- To another medium sized bowl add the flour, oats, flax meal, shredded coconut, baking powder, baking soda, cinnamon, all spice, and salt.Mix to combine.
- Add the liquid ingredients to the dry ingredients, a little at a time, until just combined.
- Fold in your carrots, apples and walnuts.
- To a greased muffin tin, pour in your batter filling nearly all the way to the top, and bake for 17-22 minutes or until a toothpick comes out clean.*This recipe will make 12-16 muffins approximately.Sammy's tip: grease your muffin tin(s) using a non stick cooking spray or use cupcake liners. I recommend lightly spraying the cupcake liners with cooking spray as well.
- Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
- Enjoy warm with butter.
Notes
- Fee free to double the apples if you don’t want carrots, or consider adding shredded zucchini instead.
- You can also add chopped pineapples or a different nut variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins were amazing and a new favorite at our house. We can’t get enough. I highly recommend trying them out. I add a little bit of grated ginger to the recipe too – heavenly! With my oven, at 350, they needed to cook for 20-22 minutes and then I let them sit in the muffin pan for 5 minutes before transferring them to a cooling rack – perfection! Thanks for this delicious, simple and beautiful recipe Sam. This will now be added into my regular routine!
I also needed to cook these for about 22-24 minutes biut they were soooooo good!
Hi Jessica! Thank you for sharing this comment, I am so glad you like the muffins!
Can I use the sweetened coconut flakes I have and omit the sugar? Or what would be the appropriate proportions in this case?
Hi Lana, you could, but it of course, wouldn’t be as sweet. But if you are looking for a muffin recipe that isn’t overly sweet, I’d say go for it.
I definitely want to try this recipe! I am not a huge fan of apple in desserts. Is there something else you would suggest substituting the apple for? 🙂
You could replace with pineapple! Something that will give the muffins sweetness will work great!
Can you use milled flax in the place of flax meal?
I think that should be fine! -Sammy
This was an easy recipe! I noticed it didn’t call for salt so I added 1/4-1/2 tsp.
It took much longer to cook! I think I did 14 min then another 12min. The muffin cups were pretty full once I used all the batter. I probably could have filled 15 cups instead of 12.
Overall I will be making this again! Yum!
Hi Amanda! I am happy you enjoyed there! In the recipe I put 12-16 minutes because every oven will cook these at a bit of a different pace. Either way – I am happy you made them, and enjoyed them!! Cheers!
These are absolutely delicious! Definitely will make them again.
Great flavor and very easy to make! I’ve enjoyed them as a midday snack.
This recipe turned out perfect muffins. I used almond milk. So delish!
These just came out of the oven and I had one with butter…. Simply amazing!!
Thank you for sharing!!! All of your recipes are so so good!
These are amazing!!! Just came out of the oven. Thank you for sharing! All your recipes are so good!!
So delicious! My family loves them.
Made these over the weekend and shared them with the entire family. Everyone enjoyed them, they were definitely a hit and they come out so moist. Will definitely need to bake them again. I made 12 cupcakes and 1 small loaf 🙂 Thank you for the recipe!
Made these three times in one week already!! My kids are OBSESSED! Which, I’m happy about since they won’t go near a carrot normally. I added chocolate chips and flax seeds 🙂 soooooo good!
Like all of Sammy’s recipes- this was delicious and super easy. I have an egg allergy so I swapped the eggs for apple sauce. Turned out moist and my kids love them!
Muffins are delicious! How do you recommend storing them?
I keep them in an airtight container on the counter or in a plastic sealed bag! Hope you make them! -Sammy
I found Sammy on instagram and immediately fallen in love with this genius of a Canadian/Italian chef. These Morning Glory Muffins have been a smashing hit. So much so when I visit people it’s my number one recipe to bring people. These muffins are my go to sweet treat. I have even freezer prepped the carrots and apple and batched the spices together to make them quick ! Thank you Sammy for your hardwork and dedication to your talent !
Hi Erin. This might be the sweetest comment EVER! Thank you so much. And thank you so much for being here, it means everything to me! xo -Sammy
My new favorite muffin recipe!!! I love how well they freeze!
Hi! Right?! They freeze so well! Thanks for this lovely review. -Sammy
These muffins are amazing!!! Love, love, love! I added some fresh grated ginger and some cut up pineapple, tasted delicious! Thank you
These are SO. GOOD.
can I make these gluten free
Hi Kim – yes you can. You just need to find a good gluten free flour.