Name: Morning Glory Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup packed light brown sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger (optional); ½ teaspoon salt; 2 cups shredded carrots (about 4 large carrots); 1 cup grated apple (with peel); ½ cup shredded coconut (sweetened or unsweetened); 3 large eggs, at room temperature; ⅔ cup vegetable oil; 1 cup crushed pineapple, drained; 1 teaspoon vanilla extract; 1 teaspoon orange zest (optional); ½ cup chopped walnuts (optional); ½ cup raisins (or golden raisins)

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Here’s a deliciously hearty and flavorful muffin that combines fruits, vegetables, nuts, and warm spices—perfect for breakfast or snacks!

Morning Glory Muffins

Why I’ll Love This Recipe

I love that these muffins are both hearty and moist, packed with diced apple, shredded carrot, pineapple, coconut, raisins, and walnuts. The spices like cinnamon and a touch of ginger elevate the flavor, and they’re inspired by a nostalgic bakery-style muffin that’s stood the test of time. I find them satisfying, on-the-go friendly, and a crowd‑pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 cups all‑purpose flour
• 1 cup packed light brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger (optional)
• ½ teaspoon salt
• 2 cups shredded carrots (about 4 large carrots)
• 1 cup grated apple (with peel)
• ½ cup shredded coconut (sweetened or unsweetened)
• 3 large eggs, at room temperature
• ⅔ cup vegetable oil
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional)
• ½ cup chopped walnuts (optional)
• ½ cup raisins (or golden raisins)

Directions

I preheat the oven to 375°F (190 °C) and line a muffin tin with paper liners.
In one bowl, I whisk together flour, baking soda, cinnamon, ginger, and salt. Then I stir in shredded carrots, grated apple, and coconut.
In another bowl, I mix together brown sugar, eggs, oil, drained pineapple, vanilla, and orange zest until well combined.
I add the dry ingredients to the wet and stir just until combined—then fold in walnuts and raisins.
I spoon the batter into muffin cups, filling each about ¾ full, and sometimes sprinkle a little sugar on top for a slight crust.
I bake for about 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. I let the muffins cool in the pan a few minutes before transferring them to a rack.

Servings and timing

Yield: 14–16 standard muffins
Prep time: 5 minutes
Bake time: 25–30 minutes
Total time: about 30–35 minutes

storage/reheating

I store muffins at room temperature in an airtight container for up to 3 days. If I want to keep them longer, I freeze them individually wrapped or in a freezer-safe container for up to 2 months. To reheat, I thaw them at room temperature or in the fridge overnight. If they feel a little dry, I slice them in half and warm them up in a pan or toaster with a bit of butter.

Variations

I often try different twist combinations:
• Add nutmeg or cloves for extra spice
• Use shredded zucchini instead of carrots
• Swap the apple for pear or mashed banana
• Try pecans or almonds instead of walnuts
• Replace raisins with dried cranberries or chopped dates
• Use applesauce or coconut oil to replace some or all of the vegetable oil
• Use whole wheat flour or a gluten‑free blend depending on what I need

FAQs

Why are my muffins sticky?

They might be slightly underbaked or cooled in a sealed container while still warm. I let them cool completely before storing them to avoid moisture buildup.

Why are the muffins so dense?

These muffins are naturally more dense because of all the fruit, veggies, and nuts. I make sure not to overmix the batter, which can make them even heavier.

Can I freeze these muffins?

Yes, I freeze them all the time. Once they’re completely cool, I wrap them individually or store them in a container and freeze for up to 2 months.

Are these muffins healthy?

They contain wholesome ingredients like fruits, vegetables, and nuts. While they do have sugar and oil, I consider them a healthier option compared to many bakery-style muffins.

How can I get a taller muffin top?

Because they’re packed with mix-ins, they won’t rise dramatically. For a slight lift, I make sure the batter is thick and fill the muffin cups almost to the top before baking.

Conclusion

I love these Morning Glory Muffins because they’re loaded with nutritious ingredients, flavorful, and perfect for busy mornings or snack times. Their moist, tender crumb and blend of sweet and savory elements keep me coming back. I always adjust flavors or swap mix‑ins depending on what I’m craving or have on hand. They’re simple, satisfying, and truly a muffin worth making again and again.