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These Morning Glory Muffins are one of my favourite muffin variations, and for good reason. They are loaded with delicious ingredients such as apples, carrots, nuts, flax, and coconut, making these the perfect side to your morning cup of coffee. Alternatively, these Morning Glory Muffins are convenient for an on the go breakfast, or if you need a mid-day pick me up.
Is it me, or are muffin prices these days getting wildly out of hand LOL!? This Morning Glory Muffin recipe makes 14-16 muffins, and you can easily double it! Anytime I make muffins at home, I think to myself, why don’t I do this more often? They are simple to make, I usually have all of the ingredients, and if I don’t, they’re always customizable and everyone loves them! So, lets dive in!
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Morning glory muffins at a glance
Taste: So comforting and delicious! A fall and winter must make!
Time: Prep time takes about 15 minutes and cook time takes about 10 minute, give or take.
Effort: This one doesn’t require much effort, 2 bowls and a bit of time.
Difficulty: Anybody can make these muffins.The hardest part in this recipe is going to be shredding the carrots and apples, so if you can do that, you can make this recipe.
6 reasons to make this recipe
- So moist and delicious.
- Loaded with flavour from the apples, carrots, nuts and coconut.
- A healthier option to most store-bought muffins.
- An awesome snack option when you are heading out the door to work, or need a lighter mid-day pick me up.
- Kid friendly! My 4 and 6 year old boys absolutely love this muffin recipe.
- Very customizable! If you can’t have dairy or need a nut free recipe, you can still make these.
Ingredients & substitutions
- Flour: you can also use whole wheat flour if you would like.
- Flax meal: not necessary, but does add additional nutrition to the muffins.
- Milk: you can substitute for non dairy milk if you need.
- Vegetable oil: canola oil or melted butter will 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: feel free to remove the nuts or swap out for another option.
- Oats
- Eggs
- Vanilla
- Cinnamon
- Baking powder
- Baking soda
- All spice
- Coconut
Looking for more dessert recipes?
Take a look at a few of my personal favs down below:
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
Storing instructions
Store these muffins in an airtight container for up to 5 days. Alternatively, you can freeze them for up to 3 months, just ensure they have come to room temperature before putting them in your freezer.
Watch the recipe video
Watch the recipe video on Instagram
Morning Glory Muffins
Ingredients
- 2 cups flour
- 1 cup oats
- 1 egg
- 1 cup milk
- 1 tbsp vanilla
- 1/3 cup vegetable oil
- 1.5 cups brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp all spice
- 1/4 tsp salt
- 1/4 cup flax meal
- 1 cup carrots, shredded
- 1 cup gala apple, shredded
- 1/2 cup unsweetened coconut
- 1/2 cup pecans or walnuts, chopped
Instructions
- Begin by preheating your oven to 350 °F.
- Prepare your carrots and apples by peeling off the skin and shredding them into small pieces.*Tip: I use a box grater to achieve similar sized thin pieces, and it takes just a couple of minutes!
- To a medium sized bowl add your brown sugar, vanilla, oil, egg, milk and whisk together until combined. Set aside.
- To another medium sized bowl add your flour, oats, baking powder, baking soda, cinnamon, all spice, salt, flax meal and coconut. Mix to combine.
- Add your liquid ingredients to the dry ingredients, a little at a time, until just combined.
- Fold in your carrots, apples and pecans.
- To a greased muffin tin, pour in your batter and bake for 12-16 minutes, or until a toothpick comes out clean.*Tip: generously grease your muffin tin using a non stick spray, or cupcake liners.
- Enjoy warm with butter.
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!
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!