Best Morning Glory Muffins

These Morning Glory Muffins are a nutritional powerhouse disguised as an irresistibly delicious treat. Packed with freshly grated carrots, sweet apples, chewy raisins, crunchy walnuts, and tropical coconut, each bite delivers a perfect balance of flavors and textures. What makes these muffins truly special is their incredible moisture and tenderness, achieved without using eggs or dairy - making them vegan-friendly without compromising on taste. Whether you're seeking a hearty breakfast to fuel your morning, a satisfying afternoon snack, or a healthier dessert option, these versatile muffins deliver wholesome goodness in every bite.

I first made these muffins when several friends with different dietary restrictions were coming for brunch. What surprised me most was how my picky-eater nephew, who typically avoids anything 'healthy,' devoured two and asked to take extras home! The secret is the perfect balance of natural sweetness from the fruits with warm spices and varied textures. Now I keep a batch in my freezer at all times - they've saved countless hectic mornings and satisfied many unexpected sweet cravings in a healthier way.

Ingredients You'll Need

• 1 cup Whole Wheat Flour: Adds hearty texture and nutritional value; use white whole wheat for a milder flavor
• ½ cup All-Purpose Flour: Combines with whole wheat flour for the perfect texture balance
• ¾ cup Brown Sugar: Provides rich, caramel-like sweetness; coconut sugar works as a substitute
• 2 teaspoons Baking Powder: Essential for the perfect rise and fluffy texture
• ½ teaspoon Baking Soda: Works with the acidic ingredients to create tender muffins
• 2 teaspoons Ground Cinnamon: Adds warm, aromatic spice that complements the fruits and vegetables
• ½ teaspoon Ground Ginger: Contributes subtle warmth and depth to the spice profile
• ½ teaspoon Salt: Enhances all flavors; don't skip this crucial ingredient
• 1 cup Unsweetened Applesauce: Creates moisture and binding without eggs; use smooth variety for best texture
• ⅓ cup Coconut Oil, melted: Provides richness and subtle flavor; substitute with mild olive oil if preferred
• 1 medium Apple, grated: Adds natural sweetness and moisture; Honeycrisp or Gala varieties work well
• 2 teaspoons Vanilla Extract: Enhances the overall flavor profile with aromatic sweetness
• 1½ cups Carrots, grated: The star ingredient that adds moisture, nutrients, and natural sweetness
• ½ cup Raisins: Provides chewy texture and concentrated sweetness throughout the muffins
• ½ cup Sweetened Shredded Coconut: Adds tropical flavor and unique texture; unsweetened works too
• ½ cup Walnuts, chopped: Contributes essential crunch and healthy fats; pecans are a good alternative

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Step-by-Step Cooking Instructions

Set Up for Success:

Begin by preheating your oven to 400°F (200°C) at least 30 minutes before baking to ensure it reaches the proper temperature. This initial high heat helps create beautiful domed muffin tops. Line a standard 12-cup muffin tin with paper liners or coat with non-stick spray for easy removal. Melting your coconut oil in advance allows it to cool slightly while you prepare the other ingredients. Gather all your ingredients before starting so you can work efficiently through each step. Having everything measured and ready creates a smoother baking experience and prevents accidentally omitting important ingredients.

Prepare Your Fresh Ingredients:

Wash your carrots and apple thoroughly, then pat them dry. Using the large holes of a box grater, grate the carrots until you have 1½ cups of loosely packed shreds. There's no need to peel the carrots first unless they're particularly dirty – the peel contains extra nutrients and fiber. Similarly, grate the entire apple including the skin for added texture and nutrition. If your apple is very juicy, gently press the grated pieces between paper towels to remove excess moisture that could make your muffins soggy. Chop the walnuts into small pieces, but not too fine – you want noticeable chunks for texture contrast in each bite.

Combine Dry Ingredients:

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Whisking these ingredients thoroughly distributes the leavening agents and spices evenly throughout the flour, ensuring your muffins rise properly and have consistent flavor in every bite. Breaking up any clumps of brown sugar with your fingers before whisking helps achieve a uniform sweetness throughout the batter. This dry mixture creates the structural foundation for your muffins while providing the warm, spiced flavor profile that makes morning glory muffins so distinctive.

Mix Wet Ingredients:

In a separate medium bowl, combine the applesauce, melted coconut oil, grated apple, and vanilla extract, stirring until well blended. The applesauce serves as both a binding agent (replacing eggs) and a source of moisture and natural sweetness. Make sure your coconut oil isn't too hot when added, as it could cook the other ingredients – it should be liquid but just warm to the touch. This wet mixture provides the moisture and richness that will make your muffins tender and prevent them from being dry or crumbly. Using a separate bowl prevents overworking the flour once combined, which would develop gluten and create tough muffins.

Create Your Perfect Batter:

Make a well in the center of your dry ingredients and pour in the wet ingredient mixture. Using a rubber spatula, gently fold everything together with broad strokes, just until no dry flour remains visible. Immediately add the grated carrots, raisins, coconut, and chopped walnuts, folding them in with just a few strokes to distribute evenly. The key to tender muffins is minimal mixing – stop as soon as everything is incorporated. The batter will be thick, chunky, and somewhat sticky, which is exactly what you want. This texture ensures moist muffins with distinct pieces of fruit, vegetables, and nuts in every bite.

Fill Muffin Cups and Bake:

Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each one completely to the top. Don't worry about overfilling – this recipe is designed to create those beautiful bakery-style domed tops. If desired, sprinkle each muffin with a few extra shreds of coconut or chopped walnuts for visual appeal. Place the muffin tin in the center of your preheated oven and bake at 400°F (200°C) for exactly 10 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 12-15 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Enjoy:

Once baked, remove the muffin tin from the oven and place it on a wire cooling rack. Allow the muffins to cool in the tin for 5 minutes – this brief resting period helps them set and makes removal easier. Then carefully remove each muffin and place directly on the cooling rack to prevent the bottoms from becoming soggy. These muffins can be enjoyed warm, at room temperature, or even chilled from the refrigerator. For an extra treat, slice a still-warm muffin in half and spread with a little almond butter or cream cheese. Store cooled muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months for long-term storage.

I discovered the importance of proper mixing technique through trial and error with these muffins. My first batch turned out dense and tough, despite following the ingredients exactly. After some research, I realized I was mixing the batter too vigorously, developing too much gluten. Now I use a gentle folding motion with a rubber spatula, stopping the moment everything is incorporated. The difference is remarkable – my muffins are now tender, moist, and light despite being packed with hearty ingredients. When my neighbor complained about her morning glory muffins being heavy and dry, I shared this simple technique change, and she was amazed at how much better her next batch turned out.

Make-Ahead and Freezer Tips

These muffins are perfect for batch preparation and freezing. For best results, allow the baked muffins to cool completely, then wrap each one individually in plastic wrap before placing in a freezer-safe bag. This individual wrapping prevents freezer burn and allows you to thaw only what you need. Frozen muffins will keep for up to three months. To thaw, simply unwrap a muffin and let it sit at room temperature for about an hour, or microwave for 20-30 seconds for a quick warm-up. For meal prep, you can also mix the dry ingredients ahead of time and store in an airtight container for up to two weeks, then just add the wet ingredients when you're ready to bake.

Dietary Adaptations

This versatile recipe welcomes many modifications to suit different dietary needs. For gluten-free muffins, substitute a 1-to-1 gluten-free flour blend for both the whole wheat and all-purpose flours. Those watching their sugar intake can reduce the brown sugar to ½ cup and add an extra ¼ cup of grated apple for natural sweetness. For nut allergies, simply omit the walnuts or substitute with sunflower or pumpkin seeds for similar texture. If coconut isn't your favorite, leave it out and add an extra ¼ cup of raisins or chopped dried apricots. For those who do eat eggs, adding one egg to the wet ingredients creates an even richer texture, though the original egg-free version is perfectly delicious on its own.

Seasonal Variations

Keep this recipe fresh throughout the year with seasonal adaptations. In fall, substitute half the grated apple with grated pumpkin and add a pinch of nutmeg and cloves. Winter muffins are wonderful with added cranberries and orange zest. Spring calls for incorporating grated zucchini as gardens begin producing, while summer versions can include a handful of fresh blueberries or finely chopped peaches. These seasonal tweaks maintain the basic structure of the muffins while keeping them exciting and relevant to available produce throughout the year.

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Picky Eater Strategies

For households with selective eaters, these muffins can be easily modified without losing their nutritional value. Try finely grating the carrots and apple so they're less detectable in the finished muffin. Chop the walnuts very small or substitute with ground flaxseed for hidden nutrition. Consider using golden raisins which tend to be milder and sweeter than dark raisins, or substitute with mini chocolate chips for a more dessert-like appeal that still delivers the nutritional benefits of the other ingredients. The natural sweetness and warm spices usually win over even the most discerning palates.

I discovered a game-changing technique for these muffins completely by accident. One day I was out of applesauce but had an overripe banana on the counter. As a desperate substitute, I mashed it and used it in place of half the applesauce. The resulting muffins had an incredible depth of flavor and even more moisture! Now I often make them with half applesauce and half mashed banana for the perfect balance. It's these kinds of kitchen 'emergencies' that often lead to the most delicious discoveries. Don't be afraid to experiment with what you have on hand – these forgiving muffins welcome creative adaptations!

Frequently Asked Questions

→ Can I make substitutions for dietary needs?

Yes! Replace all-purpose flour with more whole wheat or gluten-free blend for gluten-free muffins. Swap walnuts for sunflower seeds if avoiding nuts. Use maple syrup instead of brown sugar for a less processed option.

→ How should I store these muffins?

Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. They also freeze well - just wrap individually and freeze for up to 3 months.

→ Can I prep these muffins ahead of time?

You can mix the dry ingredients ahead of time and store in an airtight container. Grate carrots and apple up to 2 days in advance and refrigerate until ready to use.

→ Why do you change the oven temperature while baking?

The initial high heat helps the muffins rise quickly and form nice domes. Lowering the temperature allows the centers to cook through without burning the tops.

→ Are these muffins healthy?

While they do contain sugar, these muffins are packed with whole grains, fruits, vegetables, and healthy fats from coconut oil and walnuts, making them more nutritious than typical muffins.