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Morning Glory Muffins

By Melissa

5 from 1 vote

on Mar 26, 2013, Updated Jun 27, 2024

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. 

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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. 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 them (or my blueberry muffins or apple cinnamon muffins or lemon poppy seed muffins….haha.)

Why You’ll Love This Recipe

• Satisfying and Filling: These muffins are full of good-for-you ingredients that will help you stay full for a long time.
• Whole Grain Goodness: It’s not everyday that you find a whole grain muffin that tastes this good.
• Versatile: They make a great breakfast, easy snack, lunchbox addition and more.

Ingredients

• Whole Wheat Flour
• Baking Soda
• Ground Cinnamon
• Salt
• Sugar
• Eggs
• Butter
• Vanilla Extract
• Carrots
• Crushed Pineapple
• Shredded Coconut

See the recipe card below for full information on ingredients and quantities 

How to Make Morning Glory Muffins

Step #1. Preheat the oven and grease a 12 cup muffin tin. Set aside.

Step #3. Add the pineapple, carrots, and coconut and stir just until combined. Scoop 1/3 cup of batter into each well of the muffin tin.

Step #2. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.

Step #4. Bake the muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Let the muffins cool for 5 minutes, then turn out onto a cooling rack. Let cool another 10 minutes, then serve.

Recipe FAQs

Expert Tips

• Make sure that you drain your pineapple really well. If the muffins have too much moisture in them, you’ll end up with an outside that it overcooked and a gummy middle which just doesn’t taste good.
• Make sure your carrots are finely grate so they cook evenly.
• Be careful not to overmix your ingredients – overmixing makes your muffins tough.
• Use an ice cream scoop to dish your batter into the muffin tin. It makes it SO easy to get the right amount quickly.

How to Store Morning Glory Muffins

• Store the muffins in an airtight container for 2-3 days or freeze individually wrapped muffins in a zip top freezer bag for up to 2 months.

More Muffin Recipes to Consider

Muffin Recipes

Banana Chocolate Chip Muffins

Breakfast Recipes

Breakfast Charcuterie Board

Pumpkin

40 Fall Pumpkin Recipes

Muffin Recipes

Apple Cinnamon Muffins

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5 from 1 vote

Morning Glory Muffins

By: Melissa Griffiths

This recipe for delicious healthy moist carroty muffin (AKA Morning Glory Muffins) was a hit.

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 12 muffins

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Ingredients 

1x2x3x

• ▢ 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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Instructions 

• 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.

Notes

• 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.
• These muffins freeze really well. Wrap them individually in plastic wrap and put them in a zip top freezer bag for up to two months.
• Use an ice cream scoop to quickly and easily divide your batter into the wells of the muffin tin.
• These make a great breakfast and snack so feel free to double them so you have plenty.

Nutrition

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

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