Morning Glory Muffins

5 from 1 vote

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Morning Glory Muffins are a healthy, sweet, no-fuss treat that can be enjoyed anytime of day. The fun part is that you can add just about anything to them and they turn out delicious. 

These muffins make for a quick and healthy breakfast on the go, for a great snack, or to celebrate a special occasion. You can’t go wrong with Morning Glory Muffins.

close up picture of morning glory muffins in a tin
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Morning Glory Muffins

These muffins are one of my favorites because they are hearty and wholesome. They are made with 100% whole wheat flour, carrots, crushed pineapple, coconut, and a few other basic ingredients that you most likely have on hand. 

Everyone in my family devours these muffins and lovingly calls them bunny muffins because of the carrots. They have a great mixture of flavors- sweet with hints of spice cake.

We like to eat them for a quick morning breakfast or a grab and go snack. They freeze great too!

three morning glory muffins stacked on top of each other

Frequently Asked Questions:

What to do if muffins are undercooked?

Put them back into the oven for 3-5 minutes. Then insert a toothpick into the center of one muffin. If the toothpick comes out clean, they are done.

How do you keep muffins moist?

In order to keep muffins as moist as possible, I let the muffins cool completely before storing them in an airtight container or Ziploc. This seems to do the trick.

Why are they called Morning Glory Muffins?

From what I read, Morning Glory Muffins were created by a chef named Pam McKinstry. She worked at a café in New England named Morning Glory. Interesting little tidbit.

What can I add to Morning Glory Muffins?

One great thing about this muffin is once you have the base you can swap in and out some of the “extras”. Some ideas of ingredients to add are: nuts, raisins, wheat germ, apples, flax seed, pecans, or orange zest.

picture of morning glory muffins in front of and in a wire basket

More muffin recipes:

If you’ve tried this Morning Glory muffin recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!

close up picture of morning glory muffins in a tin
5 from 1 vote

Morning Glory Muffins

This recipe for delicious healthy moist carroty muffin (AKA Morning Glory Muffins) was a hit.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 12 muffins


  • 2 1/4 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 3 large eggs
  • 8 Tablespoons butter, (one stick) melted and cooled
  • 1 teaspoon vanilla extract
  • 4 medium carrots, peeled and grated (about 2 cups)
  • 1 8-ounce can crushed pineapple well drained and pressed dry with paper towels
  • 1/2 cup shredded coconut
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  • Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
  • In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
  • In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
  • Gently fold the wet ingredient into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
  • Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
  • Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.


  • You can add what you like to these muffins! They are great with dried fruit, nuts, and seeds! I love adding a few teaspoons or orange zest too.


Serving: 1 of 12 muffins, Calories: 296kcal, Carbohydrates: 48g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 380mg, Potassium: 237mg, Fiber: 4g, Sugar: 30g, Vitamin A: 3716IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg
Like this recipe? Rate and comment below!

I know you are going to love this recipe for delicious, healthy moist, carroty muffins AKA Morning Glory Muffins. They are full of flavor and a filling snack to grab on your way out the door.

About Melissa

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Recipe Rating


  1. Elizabeth says:

    does “1/2 butter, melted and cooled” mean 1/2 cup? half stick? Before I start, thought I’d ask!

    1. Melissa says:

      I just got out the cookbook and checked, and I changed it in the recipe – it’s 8T or a half cup of butter. Sorry for the confusion but thanks so much for letting me know!!

  2. Michelle L says:

    I’m SO bummed I missed this giveaway! We just got back. I can’t wait to try the pitas! And the muffins, it all looks so good!

  3. Carol | a cup of mascarpone says:

    Your mg muffins look incredible, Melissa! Wish I had one right now for an afternoon treat! I have this cookbook, and adore it! Love baking with whole wheat flour!

  4. The Daring Gourmet says:

    Hi Melissa! Kimberly here from The Daring Gourmet. Just stumbled upon your site – I’m always thrilled to meet fellow LDS food bloggers. Absolutely lovely site you have here!

  5. samanthaangela says:

    It’s been so long since I’ve had a muffin, now I’m craving one!
    I love morning glory muffins. Something about the carrot and the pineapple is so good.

  6. Sarah says:

    That looks so yummy 🙂

  7. sophia says:

    Love baking and my kiddos love muffins! Can’t wait to try these!

  8. Katelyn Hensley says:

    Those look so good!!

  9. jlhoneyman says:

    I’ve made these before too, totally love them!