These morning glory muffins are packed with goodies like raisins, walnuts, coconut, carrots, & apple. Perfect for Easter or Mother’s Day!
These morning glory muffins are the perfect way to kickstart your morning. They taste similar to carrot cake, but they’re filled with even more goodies like shredded apple, raisins, chopped nuts, and sweetened shredded coconut.
These muffins are on the healthier side, too. They’re made with both white and whole wheat flour, and applesauce and oil in place of butter. I wouldn’t call these 100% healthy by any means, but it’s all about balance, right?
If you’re on the hunt for Mother’s Day or Easter Brunch ideas, keep these muffins in mind. They can be made in advance and pair perfectly with fruit salad, breakfast casseroles, and more!
This morning glory muffin recipe has a lengthy ingredients list, but that’s because there are so many mix-ins. Here’s what you’ll need to make these muffins:
- Flour: I used a blend of all-purpose and whole wheat flour in these apple carrot muffins. The whole wheat flour adds a delicious nutty flavor.
- Baking powder & baking soda: Helps the muffins rise in the oven.
- Cinnamon & salt: Add lots of flavor to the muffins.
- Oil: I recommend using a neutral-flavored oil like canola or vegetable oil. Coconut oil is fine too, but make sure that the other ingredients are at room temperature because cold ingredients can cause it to solidify.
- Brown sugar: Light or dark brown sugar is fine, feel free to use whatever you have on hand.
- Applesauce: You can use either sweetened or unsweetened applesauce. If you can’t find any or don’t have any on hand, you may replace it with an equal amount of sour cream or plain Greek yogurt.
- Eggs: To help bind everything together.
- Vanilla extract: Pure vanilla extract will deliver the best flavor.
- Optional mix-ins: I used raisins, chopped walnuts, and sweetened shredded coconut in these muffins. You can feel free to leave any of these out if you prefer though!
How to Make Morning Glory Muffins
To make the morning glory muffins, you’ll first need to whisk together the dry ingredients in a large bowl. In a separate bowl, whisk together the oil, sugar, eggs, applesauce, and vanilla.
To the wet ingredients, add the mix-ins. You want to add them in at this stage so you don’t accidentally over mix the batter later on.
Mix the dry ingredients into the wet, stirring until just combined. You may see a few lumps but that’s okay!
Divide the batter between the muffin cups. I prefer using muffin liners, but you can also grease and flour each individual muffin cup. I recommend filling each muffin liner all the way to the top with batter, you should get about 15 muffins.
Bake the muffins for 20 to 25 minutes. You’ll know they’re done when the tops are set and toothpick inserted in the middle comes out clean.
Let the muffins cool in the pan for five minutes, then transfer to a wire rack to finish cooling.
Can I Omit Some of the Mix-Ins?
Yes! You can mix and match the mix-ins as you see fit. If you have a nut allergy, omit the walnuts or replace them with additional raisins, and so on.
These apple carrot raisin muffins may be stored in an airtight container at room temperature for two to three days or in the refrigerator for up to four days. They also freeze well and can be frozen for up to three months.
- If you don’t have any applesauce on hand, you may replace it with an equal amount of sour cream or plain Greek yogurt.
- I used a Honeycrisp apple for this recipe, but any baking apple will work. I recommend peeling the apple before shredding it.
- I recommend using freshly grated carrots. The pre-shredded carrots you can find at the grocery store are often quite dry and don’t work very well.
More Easy Muffin Recipes!
- Chocolate Chip Muffins
- Banana Muffins
- Lemon Poppy Seed Muffins
- Blueberry Muffins
- Apple Muffins with Crumble Topping
Morning Glory Muffins
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 cup (125 grams) whole wheat flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup (180 ml) canola or vegetable oil
- 1 cup (200 grams) packed light or dark brown sugar
- ¼ cup (60 grams) applesauce (unsweetened or regular)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (200 grams) freshly grated carrots
- 1 cup (175 grams) shredded apple
- ½ cup (45 grams) shredded sweetened coconut
- ½ cup (80 grams) raisins
- ½ cup (60 grams) chopped walnuts
- Preheat the oven to 375°F (190°C). Line two 12-count muffin pans with 15 muffin liners and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, brown sugar, applesauce, eggs, and vanilla extract until fully combined. Add the grated carrots, shredded apples, shredded coconut, raisins, and walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix the two together until just combined.
- Scoop the batter into the muffin liners, filling each one all the way to the top.
- Bake for 20 to 25 minutes or until the tops of the muffins are set and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.