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Side view of morning glory muffins on a wire cooling rack. The front muffin has had the paper liner pulled down.
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5 from 2 votes

Morning Glory Muffins

These morning glory muffins are packed with goodies like raisins, walnuts, coconut, carrots, & apple. Perfect for Easter or Mother's Day! 
Course Breakfast
Cuisine American
Keyword morning glory muffins, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 muffins
Author Danielle


  • 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.



Storage Instructions: Muffins may be stored in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 4 days.
Freezing Instructions: Muffins will freeze well for up to 3 months, thaw to room temperature before serving.
Applesauce: If you don't have any on hand, you may replace it with an equal amount of sour cream or plain Greek yogurt.
Apple: I used a Honeycrisp apple for this recipe, but any kind of baking apple is fine. It also helps to peel the apple before shredding it.