Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy, wholesome ingredients. Perfect for meal prep, and a glorious way to start your morning!
Morning Glory Muffins originated in the late 1970s at chef Pam Mckinstry’s restaurant, Morning Glory Cafe, on Nantucket Island. They quickly gained popularity and are now loved by many. Our version of these muffins are filled with shredded apple and carrots, crushed pineapple, toasty walnuts, and plumped raisins. The use of whole wheat pastry flour and buckwheat flour adds an earthy depth to the batter, resulting in a rich and wholesome taste. The texture is light, tender, reminiscent of carrot cake, but with a unique earthy flavor and less sweetness.
This Morning Glory Muffin recipe not only has less sugar than most traditional recipes, the spices and lemon zest add a delightful burst of flavor that enhances the overall taste experience and makes them a healthier breakfast or snack choice!
While it is true there are a lot of ingredients and it takes a little time to put these together -the great news is- you are packing these yummy muffins with fiber, and good nutrients, they stay fresh for a few days and freeze beautifully! As you create your Morning Glory Muffins, just think about how well you are nurturing yourself and how happy they will make you and your family all week! 😊
Looking for more healthy grab-and-go breakfasts? Give these popular recipes a try: The BEST Vegan Breakfast Cookies and Quick & Easy Egg Bites.
Table of Contents
Why You’ll Love Morning Glory Muffins!
- Delicious Flavor: These muffins are packed with a medley of flavors from shredded apple, carrot, crushed pineapple, walnuts, raisins, and aromatic spices like cinnamon and ginger. The combination of ingredients creates a delightful taste reminiscent of carrot cake with an earthy twist.
- Health and Nutrition: Morning Glory Muffins are loaded with healthy nutrients. Using whole wheat pastry flour and buckwheat flour adds fiber and a fuller flavor. Carrots, apples, and crushed pineapple provide essential vitamins and minerals. Plus, walnuts contribute heart-healthy fats.
- Convenient Grab-and-Go Breakfast: These muffins are perfect for busy mornings when you’re on the move. Bake a batch ahead of time and enjoy them as a nutritious breakfast or snack throughout the week. They stay fresh for a few days and can be frozen for later.
- Versatile Recipe: While the original recipe is fantastic, you can easily customize Morning Glory Muffins to suit your taste and dietary preferences. Experiment with alternative ingredients or add-ons like zucchini, dried cranberries, sunflower seeds, or coconut shreds. Get creative and make it your own!
- Nurturing Yourself: The process of making these muffins can be a form of self-care. Take the time to create something wholesome and delicious for yourself and your loved ones. Knowing you’re nourishing your body with nutritious ingredients can bring joy and satisfaction.
Ingredients In Morning Glory Muffins
Ingredient Notes
There are so many ways you can play around with substitutions and alter the muffins to use what you have on hand and create your favorite rendition!
- Carrots– use zucchini here if preferred, but just note that large carrots do impart more natural sweetness.
- Apple– Freshly grated, a variety with some good tartness is nice, green apples like granny smith are great but something like Honeycrisp is good, too.
- Crushed pineapple– Add a lovely brightness and sweetness without dominating the flavor-you can use alternatives like unsweetened applesauce, mashed banana, pumpkin, or squash puree for moisture and sweetness.
- Raisins– Even better when plumped up in hot water for a few minutes or you can also add a tea bag here in the soak for a little more flavor- chia, rooibis, and Earl Grey are all nice. You could also use dried cherries, dried cranberries, currants, or dried apricots.
- Walnuts– If you prefer a different type of nut or want to make the muffins nut-free, pecans, sunflower seeds, or hazelnuts are all good options.
- Ginger– Dried ginger is used for a more pungent spice but feel free to use fresh grated!
- Whole wheat pastry flour – This flour adds a fuller flavor to the muffins, but if you don’t have it, you can use all-purpose flour or regular whole wheat flour instead. Or experiment with a cup-for-cup gluten-free flour.
- Buckwheat flour – highly recommended for the earthy depth it gives but you can skip and just add whole wheat flour.
- Spices– Cinnamon and ginger really enhance here.
- Eggs– Bind and hold all the shreds together and keep the muffins airy. Flax eggs will probably work but we have not tried.
- Honey– The flavor is lovely but feel free to use maple syrup or other liquid sweetener.
- Brown sugar– (or coconut sugar or granulated sugar + 1/2 teaspoon molasses)
- Avocado oil– Has a neutral taste and helps the muffins retain their moisture even after a couple of days. Can also use olive oil or melted coconut oil.
- Lemon– Freshly squeezed juice and the zest. You could use orange juice and orange zest but the muffins definitely benefit from the elevated bright tartness.
- Vanilla extract– Just adds that magic that only good-quality vanilla can do.
- Optional additions: coconut shreds, hemp seeds, wheat germ, flax seeds
See the recipe card below for a full list of ingredients and measurements.
How To Make Morning Glory Muffins
Step one- Preheat the oven to 350F. Oil 12-cup muffin tin or 6-cup tins. The recipe makes about 14-16 muffins. If using paper liners, oil them really well.
Step two- Add raisins to a small bowl and pour hot water over to cover. (You can also add a tea bag here for a little more flavor- masala chai, roobis, earlgrey are all nice.)
Step three- Toast walnuts in the oven for 8-10 minutes.
Step four- In a large bowl, stir together whole wheat pastry flour, buckwheat flour, baking soda, cinnamon, ginger, and salt.
Step five- In a separate medium bowl, combine the wet ingredients: whisk the eggs, honey, brown sugar, and avocado oil until smooth. Grate the apple and toss with lemon juice. Add carrots, apple, pineapple, lemon zest, and vanilla, mixing until combined.
Step six- Pour the wet mixture into the dry ingredients along with the raisins(drain liquid off first), and walnuts, fold in gently, and do not over mix!
Step seven- Divide batter and fill the muffin pan to the top. Bake for 25- 30 minutes until the internal temperature is 205 F, or test by poking a toothpick in the center; it should come out clean. The muffins should spring back when touched.
Cool muffins on a wire rack.
Morning Glory Muffins FAQS
Morning Glory Muffins are delicious and nutritious muffins packed with wholesome ingredients like grated carrots, shredded coconut, chopped nuts, raisins, or other dried fruits. They are often spiced with cinnamon and nutmeg to add flavor.
Morning Glory Muffins are often considered a healthier choice compared to traditional muffins because they are packed with nutritious ingredients. The carrots provide beta-carotene, and the nuts add protein and healthy oils. Lower in sugar. However, it’s worth noting that the overall healthiness of the muffins may depend on the specific recipe and portion size.
To plump raisins means to rehydrate and soften them by soaking them in liquid before using them in recipes. This process involves covering the raisins with a liquid, such as water, tea, juice, or alcohol, and allowing them to absorb the moisture for a certain amount of time. The liquid helps to restore moisture to the raisins, making them more plump, juicy, and flavorful. Plumped raisins are often used in baking, cooking, or as toppings for desserts and salads.
More Muffins and Quick Breads You will Enjoy
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Morning Glory Muffins Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 14–16 muffins 1x
- Category: breakfast, brunch, snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy, wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!
Ingredients
- 1/2 cup raisins plumped in hot water (or tea!) for 10 minutes.
- 1/2 cup walnuts, toasted
- 1 3/4 cups whole wheat pastry flour, spooned and leveled
- 1/4 cup buckwheat flour (or use whole wheat flour), spooned and leveled
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3 large eggs
- 1/4 cup honey
- 1/2 cup brown sugar (or coconut sugar or granulated sugar + 1/2 teaspoon molasses)
- 1/3 cup avocado oil
- 1 cup carrots, 1 medium carrot, grated
- 1 cup apple shredded- about 1 large apple, tart apples are good here: granny smith, pippin, honey crisp (grate on a box grater just before mixing)
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup pineapple, crushed (can substitute with applesauce, banana puree, or pumpkin)
- 1 teaspoon lemon zest
- 1 1/2 teaspoons vanilla extract
Optional additions: coconut shreds, hemp seeds, wheat germ, flax seeds add in with dry ingredients.
Instructions
- Preheat the oven to 350F. Oil (or butter) 12-cup muffin tin or 6-cup tins. The recipe makes about 14-16 muffins. If using paper liners, oil them really well.
- Add raisins to a small bowl and pour hot water over to cover. (You can also add a tea bag here for a little more flavor- masala chai, roobis, earlgrey are all nice.)
- Toast walnuts in the oven for 8-10 minutes.
- In a large bowl stir together whole wheat pastry flour, buckwheat flour, baking soda, cinnamon, ginger, and salt.
- In a separate medium bowl combine the wet ingredients: whisk the eggs, honey, brown sugar, and avocado oil until smooth. Grate the apple and toss with lemon juice. Add carrots, apple, pineapple, lemon zest, and vanilla, mixing until combined.
- Drain the liquid off of the raisins and add with the wet mixture into the dry ingredients, along with the walnuts. Fold in gently, do not overmix! Fill the tins all the way to the top, a scoop makes the process a bit neater. Bake for 25- 30 minutes until the internal temperature is 205 or test by poking a toothpick in the center, it should come out clean. The muffins should spring back when touched.
- Cool muffins on a wire rack.
Notes
Muffins can be stored at room temperature in a airtight container for two days. Keep in the refrigerator for up to 5 days and reheat before serving. Freeze muffins in a tightly sealed container for 3 months.
Plumping raisins rehydrates and softens them by soaking them in liquid before using them in recipes. The liquid helps to restore moisture to the raisins, making them more plump, juicy, and flavorful.
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 14.1 g
- Sodium: 245.1 mg
- Fat: 9.4 g
- Saturated Fat: 1.3 g
- Carbohydrates: 26.8 g
- Fiber: 2.7 g
- Protein: 4.1 g
- Cholesterol: 39.9 mg
I would love to make those but don’t have buckwheat. I have spelt! Could that work and if so, would anything need to be changed? Also I know flax is a common egg substitute, but I feel 3 might be a bit much. Are there any other subs we could add instead? Just curious! Love your blog and thank you for all that you do!
Hi Jane, There are other comments on this recipe where using flax eggs has been successful! Spelt is fine to substitute for buckwheat.
Thank you! I just wasn’t sure if it’d be too much. But if others say it worked for them then I’ll give it a try. Thank you again!!
Let us know what you think. 🙂
Wow, I made them and they turned out INCREDIBLE. So I used spelt, and what I did was I added 1 tbsp of flax with the dry. And I also made 2 flax eggs, and for the other egg used a fourth cup of unflavored seltzer!! I wanted the binding and the fluffiness. And they turned out absolutely amazing. Such a wonderful treat that feels like a sweet snack but is also so nourishing. So happy with them !! 🙂
ooooh yay! love the seltzer, so that makes them raise more you think? So happy they turned out and thanks for sharing your process!
Love these Morning Glories!!
😍
Question: the honey we have in our home is solid at room temperature (even in summer). What consistency is the honey you use in your recipes and how can I incorporate my solid honey ( or what is best replacement) into recipes that call for honey?
You can soften honey by placing the jar into hot water. Perhaps you could scoop out the measurement into a bowl and place it over or set it right in a bigger bowl of water- without letting the water get into the honey. I just needs to be soft enough to mix in with the other ingredients.
Ok, apologies. Maybe they turned out a bit better than I realized. They taste lovely. And I was able to get some of them out whole 😅 But I will say that oiling the pan did not work for me. I have had great success using butter with other muffins so I will try that next time.
Hi Grace Ann, Glad you were able to save a few. It could be your muffin pan. I just recently got a nice one that has made all the difference! And definitely use butter if that is what works for you!
Oiling the pan didn’t work at all. :(. They all stuck and I used a TON of oil. Next time I will use butter or tin liners. So bummed as it was a lot of work and they turned out a complete mess.
Another winner from your site! I made the pumpkin version (because Fall) and added a little bit of protein powder they turned out amazing. Also, I used egg replacer, since I am allergic to chicken eggs, and I added it at the end of the wet ingredient mixing step (Step 5) — I had some concerns about it rising properly with all of the heavier ingredients, but I didn’t have any issues. My version made 14 good-sized muffins and I’m planning to freeze several for busy mornings!
Perfect Ayla, so glad to hear they worked out! Thanks for sharing all your tweaks.
Just wanted to say this recipe is outstanding. Used Einkorn whole wheat flour and buckwheat and followed everything else for this first time. Just lovely! I’ve honestly never had a whole grain muffin so tender. Had the sweetest gingerbread vibe! So grateful for your expertise – for delivering a well balanced and honestly wholesome recipe that is a comfort. Thank you.
So great to hear! Thanks for the awesome and helpful review!
I made these with fresh pineapple that I crushed in the processor. They’re very tasty! Lots of ingredients to get ready but totally worth it!
Fresh pineapple sounds amazing Kristen!
These turned out great even after I used applesauce instead of apples and minced fresh pineapple instead of canned! Added 1/4 cup each: chopped dates and sunflower seeds. For spices I used 1 teaspoon each of ground ginger, cinnamon, nutmeg, and coriander. I think the applesauce made it a little soupy so I added a handful of oats and that helped. I made 48 mini-muffins. Baked at same temp for 13-14 minutes and they are delicious! It’s like this recipe is foolproof! Thanks for sharing!
Love this Hollie! Totally how I like to cook…which isn’t always in my favor. I am so glad it worked out!
Delicious! I couldn’t find whole wheat pastry flour, but they turned out well with Bobs Red Mill Whole Wheat Flour.
Perfect. Not overly sweet.
Great to hear Mary!
I’m excited to make these. I love spelt flour, and am wondering if I could use that in place of the buckwheat?
Sure!
Delicious…very good. I added maybe 3T of ground flax, and used all white whole wheat flour. They had a slightly bitter taste perhaps the flax, will leave out next time, maybe add a touch more honey. But loved them, will be my go to for a quick breakfast6.
Bummer about the bitter-I think flax can do that, but glad they were good anyway!
Oh man these are great!! I’m so glad you listed alternatives for pineapple because I forgot to buy it 😇 I used pumpkin instead. I substituted oats for buckwheat flour and made this with flax eggs and it works! The chai soaked raisins are divine! Thank you!!
Wonderful! Love all the variations.
I’ve made this type of muffin before but toasting the walnuts and using buckwheat flour makes it so delicious. I substituted cardamom for ginger — so good!
Great to hear Kate! And love cardamom, I have to hold myself back from adding it to everything!!
I used a GF flour blend, plus I still added the required amount of buckwheat flour as well, and the muffins turned out perfect.
They were amazing. Thank you for creating such a tasty and healthy muffins. ☺️
They are a bit involved, but it is so worth it. 😋 They are going to be my absolute favourite I know it!
Thanks so much for sharing this Krisztina! So helpful! Glad you enjoyed.
Amazing muffins!! Not too sweet, orange zest took it to a higher level. Used dates instead of raisins. My son-in-law loved it and he is very particular. Thank you!! Love your recipes.
Great to hear Kathy!
These morning glory muffins are my absolute favorite! Thank you FatH!
Thanks Josie! 😍
I’m so excited to make these! We have a tree nut allergy in our household. Do any adjustments need to be made to the recipe if I leave out the walnuts? Thank you!
No should be just fine- you could add unsweetened coconut flakes if that sounds good!
Perfect! Thanks so much!
You’re welcome!
Can these be made with gluten-free flour(s)?
I have not tried it but I bet it would work with a cup for cup mix!
I can’t wait to make these muffins .I just LUV buckwheat flour and would like to add more. Do you think it would be okay to use 1 1/4 cups of the whole wheat and 1/2 cup of buckwheat?
I think it would be fine! The muffins may be a little more dense- but in a good way.😉
I wonder if this recipe could somehow be converted to use sourdough discard?
Great question! I have not tried it but would be a great experiment. Here’s what I might try: if you use like 1/2 cup of discard you would subtract 1/4 cup of liquid (pineapple?) and 1/4 cup of flour. Let us know what you try!
I buy these at my local coffee shop for $6/muffin so was excited to see this recipe! I topped mine with some pepitas I had on hand. I did not see where to add the walnuts into the mix so I folded them in after combining the wet & dry ingredients. So yummy!
Thanks Nicole- recipe is adjusted:). Happy to hear you enjoyed these!