Morning Glory Muffins

Morning Glory Muffins are sweet, moist and ideal for busy mornings! Pair them with a mug of your favorite coffee for the perfect fall breakfast.

Morning Glory Muffins are sweet, moist and ideal for busy mornings! Pair them with a mug of your favorite coffee for the perfect fall breakfast

Are you a muffin kind of person? I totally am, but most of the time, I prefer muffin tops.

Yep, I’m the girl at Starbucks ordering one of their giant blueberry muffins and tossing the entire bottom of the muffin into the trash. It’s wasteful, I know.

I’ve tried to pawn the muffin bottoms off on Elle by over-exaggerating their level of deliciousness, but girl knows what’s up; she’s not having it.

Morning Glory Muffins are sweet, moist and ideal for busy mornings! Serve them your favorite coffee for the perfect fall breakfast!

Then there are the muffins at our local grocery store that are to die for good! Okay, that’s a minor exaggeration, but you feel me, right?

Their pistachio muffins are LOADED with chopped pistachios and topped with a ridiculous amount of sparkling sugar. But guess what, once that crunchy sugar and perfectly golden top is gone, I’m out.

My husband does the same thing, only with chocolate frosted donuts. He slices them in half like a bagel so he can simply enjoy all that chocolate frosting goodness with a wee little bit of donut. I’m typically intercepting him on the way to the trash like, ummm, gimme that. Because carbs.

Morning Glory Muffins are sweet, moist and ideal for busy mornings! Seriously delish!

There are a few muffins that I’ll enjoy in their entirety and one of them happens to be these Morning Glory Muffins.

These muffins have been on My Baking Addiction since 2010, yes, I’ve been blogging recipes for that long, and the post was in need of serious freshening up. So here we are, same recipe with updated photos and text!

If you’ve never had Morning Glory Muffins, let me be the first to tell you that you’re missing out. They’re loaded with warm spices which makes them perfect for fall and they’re incredibly moist thanks to the applesauce. Then there’s the carrots, zucchini, pineapple, coconut, and pecans which gives these delicious muffins all kinds of flavor and texture.

Morning Glory Muffins are sweet, moist and ideal for busy mornings!  And they're an awesome way to sneak in some yummy veggies!

You guys, they are SO good! Even my cooked vegetable hating little babe had no idea there were veggies in these muffins.I mean, sneak it where you can, right?

Whether you’re whipping these Morning Glory Muffins up to share with the family on a chilly fall morning, or as a breakfast treat for your co-workers, I promise they’ll enjoy every single bite from muffin top to muffin bottom!

For more delicious muffin recipes, check out some of these recipes:

Morning Glory Muffins

Yield: 18 Muffins

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1 medium tart apple, peeled and grated
  • 1 8-ounce can crushed pineapple, drained
  • 1/2 cup sweetened coconut flakes
  • 1/3 pecans; coarsely chopped

Directions:

  1. Preheat oven to 350° F. Grease or line a muffin tins with paper liners.
  2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
  3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
  4. Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
  5. Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 20-22 minutes, or until a toothpick comes out clean.
  6. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.

Notes:

  • No whole wheat flour? No problem, simply sub in all-purpose
  • Feel free to substitute unsweetened applesauce and/or coconut in this recipe.
  • These muffins are best served the same day; however, they will keep in an airtight container for up to 2 days.

87 Responses to “Morning Glory Muffins”

  1. Angela H. — February 7, 2014 at 4:20 pm

    These were so good! I had to make some changes based on what I had on hand: used mashed banana instead of applesauce; used 3/4 cup brown sugar instead of the 1 cup white sugar; olive oil instead of vegetable oil; grated fresh pineapple instead of canned. Thanks for such a delicious muffin recipe!

    Reply

  2. Holly — July 9, 2014 at 11:59 am

    Love these muffins! Where can I find the muffin liners pictured?

    Reply

    • Jamie — July 9, 2014 at 2:00 pm

      Holly-
      Those liners are made by Wilton, I found them Michaels – I hope this helps!
      Jamie

  3. sandra marchant — August 3, 2014 at 12:05 am

    can these be frozen ?

    Reply

    • Jamie — August 11, 2014 at 11:50 am

      I believe they could be frozen, but haven’t tried it. Let me know how it turns out if you do.

      -Jamie

  4. Claudia — August 5, 2014 at 8:58 am

    They look and sound delicious. Do you know calorie count?

    Reply

    • Jamie — August 11, 2014 at 11:43 am

      I’m glad you like them. I’m sorry I don’t have a calorie counter.

      -Jamie

  5. Kayleigh — August 26, 2014 at 12:35 pm

    Another WONDERFUL recipe! I made these for the first time this morning, and not only do they have amazing flavor, but they are moist, and packed full of fruits and veggies which is a bonus when I give them to my kids. They are the perfect fall muffin, and will become a staple in this household. Thanks!!

    Reply

    • Jamie — August 27, 2014 at 10:20 am

      Hi Kayleigh! That is wonderful, I’m so glad you enjoyed these muffins. Thanks for stopping by.

      -Jamie

  6. Nick — September 17, 2015 at 3:28 pm

    Looks like an amazing recipe.  Could I use coconut flour instead of all purpose flour and whole wheat flour?  If so, would the amount change or would it be an even swap?

    Reply

    • Jamie — September 23, 2015 at 12:03 pm

      I have never attempted this recipe with coconut flour, but if you give it a go, please let me know how it turns out. Thanks so much for stopping by!
      -Jamie

  7. Nikki — September 9, 2017 at 10:57 am

    I volunteer at a Hospice and one day a week I bake “goodies” for patients, families and staff. I often do muffins but I use a disher and bake them on a sheet pan so I am serving Muffin Tops, cuz we all know they are the best part. This recipe will go into my rotation and will be made this coming week.
    I will hold out the pecans and coconut for half then add the coconut in and nuts great for 2 reasons, some can not have nuts and this will increase the nuts and coconut for the rest of us that can’t get enough of them.
    Thank you for another great recipe.

    Reply

    • Jamie — September 9, 2017 at 5:13 pm

      Nikki-
      My mom works in Hospice, so I find it incredibly awesome that you volunteer and bake for a Hospice in your area! I really hope they love these muffins as much as I do! Let me know how they turn out as muffin tops!
      -Jamie

  8. Kristina — September 9, 2017 at 8:04 pm

    I can’t wait to make these! Any idea what the caloric intake is?

    Reply

    • Jamie — September 12, 2017 at 1:49 pm

      Kristina-
      Hello! I don’t have the nutritional info, but you can plug it into apps like My Fitness Pal for a rough estimate. Thanks for stopping by!
      -Jamie

  9. Jay — September 11, 2017 at 12:59 am

    Do you have a suggestion for a substitution for tje zucchini? My daughter is allergic to it. Thanks!

    Reply

    • Jamie — September 12, 2017 at 1:51 pm

      Jay-
      I think you could use additional carrots or perhaps butternut squash? Thanks for stopping by!
      -Jamie

  10. Cindy — September 18, 2017 at 7:07 am

    I must try these. The ingredients look incredible. I know what you mean about muffin tops. Some days I’m like that too, but it’s not an obsession, I go through phases for muffin tops. Anyway, these muffins look like the whole deal. Can’t wait to try them.

    Reply

    • Jamie — September 21, 2017 at 9:54 am

      I hope you love them as much as we do, Cindy! Thanks so much for stopping by!

  11. Way2flowers Cakes — September 19, 2017 at 3:33 am

    Love it… I love muffins… Thanks for sharing the recipe with us. I really want to try them at my side.

    Reply

    • Jamie — September 21, 2017 at 9:53 am

      I hope you enjoy the recipe!

  12. Diego Lopes — September 19, 2017 at 9:21 am

    Yummy! I never had these before, but I’m really curious to try them now. Thanks for sharing!

    Reply

    • Jamie — September 21, 2017 at 9:50 am

      I hope you enjoy them, Diego!

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