Morning Glory Muffins

These Easy Morning Glory Muffins rank as my number one favorite muffin variety. They are packed with healthy ingredients like oat flour, ground flaxseed, apples, carrots, raisins, applesauce, honey, orange juice and walnuts. Perfect for a Sunday brunch, a holiday get-together, or breakfast on the go!

Morning Glory Muffins

The Original Morning Glory Muffins

This muffin is a classic, created in 1978 by Chef Pam McKinstry, the owner of “Morning Glory Cafe” on Nantucket Island. The recipe was first published in Gourmet magazine in 1981, then eventually chosen as one of the magazine’s 25-favorite recipes of the past 50 years.

Since the first recipe came out there have been so many different variations of these muffins, but the original morning glory muffin recipe is made with all-purpose flour, white sugar, vegetable oil, shredded coconut, raisins, apple, pineapple, carrots, and nuts.

Muffins

Ingredients for Easy Morning Glory Muffins

I know the list of ingredients in the recipe below looks overwhelming, but most of them are regular kitchen staples like flour, salt, baking soda, baking powder, cinnamon, eggs, honey, and vanilla extract. For all of the extras, there are plenty of substitutions you can make.

Oat Flour – Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.

Baking Soda/Powder – Both leveling agents, do not skip these ingredients!

Flaxseed – Adds some fiber, protein and healthy fats. Make sure the flaxseed is ground and not whole flaxseeds.

Coconut Flakes – I love the hint of coconut in the muffins. It’s not too strong or overpowering. Just a subtle hint of coconut flavor. I prefer to use unsweetened coconut flakes for this recipe.

Spices – Cinnamon and salt add flavor to the muffins.

Eggs – Eggs give the muffins structure and moisture while binding everything together.

Orange Juice – Delicious flavor! You can use pineapple juice or milk instead.

Honey – Adds sweetness. Honey will also increase the moistness and softness in the muffins.

Olive Oil – Every baked good need a little bit of fat. If you prefer coconut oil or canola oil, you can substitute.

Unsweetened ApplesauceAdds so much moisture to these muffins. Make sure to use unsweetened applesauce. If you don’t have unsweetened applesauce you can substitute with mashed banana or pumpkin puree.

Vanilla Extract – Doesn’t everyone add vanilla extract to all baking for added flavor?

Carrots – The shredded carrots keep the muffins moist and tender without having to add extra oil or butter! Just like the apples feel free to replace the carrots with apples or zucchini.

Green Apple – Adds a nice sweetness and moisture to the muffins. Feel free to substitute with zucchini or extra carrot if you don’t have any apples on hand. Drained crushed pineapple can also be used in place of the apples.

Raisins – If you’re not a raisin lover you can leave them out of substitute with dried cranberries or dried blueberries.

Walnuts – I don’t know about you but I love a good crunch to my muffins. Walnuts are probably my favorite nut to add to muffins but feel free to substitute whatever nuts you have on hand (chopped pistachios, pecans, almonds etc.).

Morning Glory Batter

How to Make Easy Morning Glory Muffins

  1. Combine Dry Ingredients – Start by combining oat flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside.
  2. Combine Wet Ingredients – In a large bowl combine honey, olive oil, applesauce, eggs, orange juice and vanilla until well blended. Fold in apples and carrots.
  3. Combine Dry & Wet Ingredients – Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
  4. Divide and Bake – Divide batter among muffin tins. Batter will be almost overflowing in the tins. I prefer to use silicone muffins liners and spray them with cooking spray to prevent any sticking. Bake in a 400-degree oven for 10 minutes. Remove muffins from oven and decrease the oven temperature to 350-degrees and bake for an additional 10-12 minutes or until a toothpick comes out mostly clean.
  5. Cool – Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
  6. Serve – These muffins are best served warm. Serve with bit of butter or a dribble of honey.
  7. Store:
    • Refrigerator – Store muffins in an airtight container for up to 1 week in the refrigerator.
    • Freezer – Place cooled muffins in an airtight container or Ziplock bag. Store for up to 3 months in the fridge. To reheat I recommend microwaving them for 30 seconds.
Morning Glory Muffins

Easy Morning Glory Muffins

Muffins rank as my number one favorite muffin variety. They are packed with healthy ingredients like oat flour, ground flaxseed, apples, carrots, raisins, applesauce, honey, orange juice and walnuts. Perfect for a Sunday brunch, a holiday get-together, or breakfast on the go!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 12 Muffins
Calories: 296kcal

Ingredients

  • 2 cups oat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ cup flaxseed ground
  • ½ cup coconut flakes unsweetened
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 3 eggs large
  • ¼ cup orange juice pulp free
  • ½ cup honey
  • ¼ cup olive oil
  • ½ cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 2 cups carrots grated
  • 1 green apple chopped
  • ½ cup raisins
  • ½ cup walnuts chopped

Instructions

  • Combine Dry Ingredients – Start by combining oat flour, baking soda, baking powder, flaxseed, salt, and cinnamon in a medium bowl. Set aside.
  • Combine Wet Ingredients – In a large bowl combine honey, olive oil, applesauce, eggs, orange juice and vanilla until well blended. Fold in apples and carrots.
  • Combine Dry & Wet Ingredients – Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
  • Divide and Bake – Divide batter among muffin tins. Batter will be almost overflowing in the tins. I prefer to use silicone muffins liners and spray them with cooking spray to prevent any sticking. Bake in a 400-degree oven for 10 minutes. Remove muffins from oven and decrease the oven temperature to 350-degrees and bake for an additional 10-12 minutes or until a toothpick comes out mostly clean.
  • Cool – Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
  • Serve – These muffins are best served warm. Serve with bit of butter or a dribble of honey.

Notes

Storage:
Refrigerator – Store muffins in an airtight container for up to 1 week in the refrigerator.
Freezer – Place cooled muffins in an airtight container or Ziplock bag. Store for up to 3 months in the fridge. To reheat I recommend microwaving them for 30 seconds.

Nutrition

Serving: 1Muffin | Calories: 296kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 320mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3646IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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