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.
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.
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.
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.
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.
- 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
- Preheat oven to 350ºF.
- In a large bowl, combine the egg, applesauce, honey, coconut oil and vanilla extract. Stir until fully combined. Set aside.
- In a small bowl, combine the whole wheat flour, baking soda, salt, cinnamon and nutmeg.
- Add the flour mixture to the wet ingredients and stir until just blended.
- Add the orange zest, grated carrots, chopped pecans, raisins and grated apple to the batter and stir until well blended.
- Add the orange juice and stir to incorporate fully.
- Line a muffin pan with paper liners, and then portion 1/4 cup of batter into each liner.
- 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.)
- Let cool in the muffin pan for 2 minutes.
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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Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 138mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 3g