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Healthy Morning Glory Muffins (freezer-friendly)

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morning glory muffins sitting on white platter

Morning Glory Muffins are the “kitchen sink” cookie of breakfast in my opinion. You can add or sway ingredients to your liking in this very forgiving batter.

Ingredients

Traditional Morning Glory muffins, as described in the original recipe from 1978, calls for carrots, apples, pineapple, raisins, coconut and walnuts.

I have chosen to leave at the coconut (personal preference, ya know) and swapped walnuts for pecans. However, the beauty of this recipe is that you add, leave out, swap practically all of the add-ins.

Prefer crushed pineapple over grated apples? Go for it! Have dried cranberries on hand? Feel free to use them instead of raisins. You can even substitute melted butter or vegetable oil for the coconut oil.

ingredients in glass bowl

This muffin batter is a quick bread, so the wet ingredients (applesauce, egg, coconut oil, honey, and vanilla extract) go in one bowl. Given it a quick mix to break up the egg and combine.

The dry ingredients (flour, baking soda, salt and cinnamon) go in a separate bowl. Whisk the dry ingredients to combine.

Now, pour the dry ingredients into the wet and stir to combine. At this point, toss in all of your add-ins and stir just to incorporate. Lastly, add the orange juice.

The batter will be very dense because of the sheer volume of stuff mixed in. This is normal. The egg and baking soda will provide plenty of lift when baking to get a fluffy muffin and the applesauce, butter/oil and orange juice keeps the muffins nice and moist.

morning glory muffin batter portioned in muffin pan

Portion the muffins using a 2 ounce scoop into baking liners. Bake until a toothpick inserted into the center of the muffin comes out clean. This should take 22-25 minutes.

baked morning glory muffins in muffin pan on white counter

Allow the muffins to cool completely on a cooling rack. At this point, you can store the muffins in a sealed container for up to 5 days or wrap in parchment and freeze in a freezer bag for up to three months.

I make a double batch of this recipe at a time to have a good amount in the freezer at all times. My daughter and I can grab them straight from the freezer on our way out the door every morning.

Yield: 18 muffins

Morning Glory Muffins

morning glory muffins sitting on white platter

Morning Glory muffins are chock full of fruits, vegetables and nuts. They make the perfect portable, freezer-friendly breakfast. Keep a batch in the freezer for a quick, on-the-go snack or breakfast

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 cup Applesauce
  • 1 Egg
  • 1/2 cup Honey
  • 1/4 cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Tablespoon Cinnamon
  • 1 Orange, zested and juiced
  • 1 cup grated Carrots (approximately 3 carrots)
  • 1/2 cup Pecans, chopped
  • 1/4 cup Raisins (soak in hot water for 10 minutes)
  • 1 Apple, grated

Instructions

    1. Preheat oven to 350ºF.
    2. In a large bowl, combine the egg, applesauce, honey, coconut oil and vanilla extract. Stir until fully combined. Set aside.
    3. In a small bowl, combine the whole wheat flour, baking soda, salt, cinnamon and nutmeg.
    4. Add the flour mixture to the wet ingredients and stir until just blended.
    5. Add the orange zest, grated carrots, chopped pecans, raisins and grated apple to the batter and stir until well blended.
    6. Add the orange juice and stir to incorporate fully.
    7. Line a muffin pan with paper liners, and then portion 1/4 cup of batter into each liner.
    8. Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean. (If they brown too much on top, cover with aluminum foil to prevent burning.)
    9. Let cool in the muffin pan for 2 minutes.

Notes

This muffin is kind of a "kitchen sink" recipe in that so many different ingredients are added. Feel free to swap out or omit any of the fruit, nut and vegetable additions. For example, you can substitute grated zucchini for the grated carrot, you can use crushed pineapple instead of grated apple, mashed banana in place of the applesauce, and you can use any variety of nut or dried fruit. You can even add dried coconut if you like.

Feel free to substitute the one egg in this recipe with a flax egg mixture (1 Tablespoon of ground Flaxseed mixed with 3 Tablespoons of water) and swap the honey for agave nectar if you need to make it vegan.

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Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 138mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 3g

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By on December 17th, 2019

About Sarah

Hi, I'm Sarah. The voice behind Feast for a Fraction. I've been a penny-pincher all my life, but still have a taste for nice things. I'm here to show you that you can eat (and live) well on a budget. From recipes and DIY tips to ways to make extra money, we'll be in control of our budgets together!

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16 thoughts on “Healthy Morning Glory Muffins (freezer-friendly)”

  1. Such a great recipe! Thank you! We are trying to be gluten free at my house. Do you think gluten free flour would work? Or coconut or almond flour? I would appreciate any guidance!

    Reply
    • Hi, Kathy! If you have an all-purpose gluten-free baking mix, you could use that in equal measurement. If you want to use only coconut flour, I would try reducing to 1 1/2 cups as coconut flour absorbs a lot more moisture than all-purpose flour. I hope that helps!

      Reply
    • I can’t have whole wheat flour as I am gluten free, but I am making these with Spelt Flour. Spelt is similar taste and can be used cup for cup instead of whole wheat!

      Reply
      • That’s very good to know, Selina. Thank you for sharing! I don’t have any experience using spelt flour, but it’s very good to know that it can be used for substitution!

        Reply
    • Hi, Mary. You could substitute for a gluten-free baking mix, but I have not tested this recipe specifically with oatmeal or oat flour. You could substitute up to 1/4 cup of rolled oats for 1/4 cup of flour without affecting the texture too much.

      Reply

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