This Morning Glory Muffin recipe is moist, fluffy, sweet, and filled with nourishing ingredients and healthy enough to eat for breakfast. Just beware: these healthy breakfast muffins are totally addicting and your friends and family will be asking for the recipe after one bite!
What are Morning Glory Muffins?
They are basically carrot muffins that are also filled with apples, coconut, raisins, nuts and spices, they're perfect for starting your day with plenty of, well...glory!
Morning Glory Muffins have become a favorite among bakeries and home chefs, and with good reason! They were first published in Gourmet magazine in 1981 and were later named one of the magazine’s 25 favorite recipes.
How to Make Morning Glory Muffins
Making this morning glory muffin recipe is easy, you simply have to add the wet ingredients to the dry ones and combining them in one bowl by hand. The batter will be thick because of the carrots, walnuts, and raisins, just make sure not to over mix the batter or you will get dense muffins. We are looking for are looking light and slightly crumbly muffins here. We recommend using muffin liners to prevent the muffins from sticking to the muffin pan and only fill the liners ⅔ of the way, which is about ¼-1/3 cup per muffin.
Put all the dry ingredients in one bowl. dMix well Add wet ingredients to the dry, but not the other way around Mix until combined. DO NOT OVERMIX
These Morning Glory Muffins Are:
- Moist and slightly sweet
- Perfectly Spiced with ginger and cinnamon
- Healthy enough to have for breakfast
- Great grab and go breakfast
- Satisfying on-the-go snack
- Topped with an out of this world tahini glaze
- Can be made Vegan. Make vegan morning glory muffins by using a flax egg
Storing the Muffins
Store the muffins in a container fitted with a tight lid and keep them on your counter for up to 2 days, if you need to store them longer do it in the fridge and just warm them up slightly in a toaster oven or microwave, before eating. These muffins also freeze well, so you can make a double batch and keep them on hand for mornings that need an extra boost.
More Muffin Recipes
- Peanut Butter & Banana Mini Muffins
- Ginger, Turmeric, & Pear Muffins
- Vegan Pumpkin Muffins
- Blueberry Corn Muffins
- Strawberry & Fig Healthy Breakfast Muffins
- Cheesy Vegan Corn Muffins
- Strawberry Banana Yogurt Muffins
- Vegan Coconut Blueberry Muffins
DID YOU LIKE OUR VEGAN MORNING GLORY MUFFINS?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Morning Glory Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
This Healthy Morning Glory Muffin recipe is moist, fluffy, sweet, and filled with nourishing ingredients and healthy enough to eat for breakfast.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened shredded coconut
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ⅛ tsp salt
- 1 cup shredded carrots (tightly packed, about 2 medium carrots)
- ¼ cup raisins
- ¼ cup walnuts, chopped
- 1 flax egg (1 tbsp ground flax + 3 tbsp water) ( you can also use one large egg, beaten)
- ⅓ cup maple syrup
- ⅓ cup neutral oil
- ¼ cup brown sugar
- ¼ cup orange juice
- 1 tsp natural vanilla extract
Glaze (optional):
- ¼ cup tahini
- ¼ cup confectioners' sugar
- ¼ tsp coriander
- ¼ tsp natural vanilla extract
- 2 tbsp plant milk
Instructions
- Preheat the oven to 375F. Line a 12 cup muffin tins with liners (preferably foil), and coat them with cooking spray
- Combine the flour, coconut, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl and mix well. Add the shredded carrots, raisins, and walnuts, and mix so all the ingredients are well coated with flour. Set aside
- In a medium bowl, combine egg or flax egg, maple syrup, oil, brown sugar, orange juice, and vanilla and whisk until well incorporated. Add to the flour mixture and mix until just combined (do not over mix)
- Fill the liners about ⅔ with muffin batter (about ¼ to ⅓ cup each). Bake for 22-25 minutes
- In the meantime, prepare the glaze. Whisk together the tahini, sugar, coriander, and vanilla until well combined. Whisk in the milk, one tablespoon at a time, until smooth. Drizzle over cooled muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (without glaze)
- Calories: 203
- Sugar: 12.9
- Sodium: 34.7
- Fat: 9.8
- Saturated Fat: 2.1
- Unsaturated Fat: 7.2
- Trans Fat: 0
- Carbohydrates: 27.6
- Fiber: 1.5
- Protein: 2.5
- Cholesterol: 0
cindy
Made these little delights today- will serve them tonight for Shabbos dessert. They are so yummy and very easy! I did substitute almond flour for regular flour and increased the baking soda. ... we have gluten free guests coming.
Vicky & Ruth
We love how you were able to make these muffins gluten-free! Enjoy!
Ritchie
Have you tried making the vegan version with a flax egg or is that just a suggestion?
Vicky and Ruth
The original recipe we made with flax eggs and then we tested the recipe again with regular eggs.
Rosemarie
What can I substitute for the orange juice? I have someone who is allergic to it. Thanks
Vicky and Ruth
You can replace the orange juice for the same amount of apple juice plus 1 tsp of vinegar. Enjoy!