Loaded Morning Glory Muffins
You will love these loaded morning glory muffins because they are full of good-for-you ingredients and taste like moist spiced carrot cake filled with raisins and walnuts. These muffins will add some cheeriness to the start of your day because as the name implies-they are glorious!
Every morning whenever I can, I like to get up early before the kids, read my bible, and drink coffee. It seems to be the only time I have to read my bible and I love it because I get some me-time before the kids get up. However, I need to eat shortly after I get up, so I usually opt for a quick pre-breakfast snack. Muffins are always my first choice if I have some made. I love these muffins in particular just for that because they are nutritious and delicious! I honestly look forward to this part of my day where I can read the word of God, drink coffee, and eat a glorious muffin 🙂
Why You’ll Love This Recipe
- They have a moist texture
- Deliciously spiced like carrot cake
- Loaded with wholesome ingredients
- A joy to eat in the morning
- A quick and easy choice for breakfast on the go
Ingredients You’ll Need
These muffins are loaded with the following ingredients. This recipe has the most ingredients on the blog but trust me they are worth it!
- Whole Wheat Flour
- All-purpose Flour
- Baking soda
- Baking powder
- Nutmeg
- Cinnamon
- Salt
- Wheat germ or ground flaxseed (optional)
- Chopped walnuts or pecans (optional)
- Banana
- Large eggs
- Brown sugar
- Honey
- Coconut oil
- Milk
- Applesauce
- Vanilla extract
- Raisins
- Carrots, finely shredded
- Apple
Tidbit: You can use a box grater to shred the apple and carrots but this Kitchenaid shredder attachment would do the job quickly!
How to Make Loaded Morning Glory Muffins
Start by preheating your oven to 425° F. Grease or line 16 muffin tin cups.
In a large bowl whisk together 1 cup whole wheat flour, 1 and 1/4 cups of all-purpose flour, 1 teaspoon each baking soda, baking powder, cinnamon, and nutmeg, 1/2 teaspoon of salt, 1/2 cup of chopped walnuts and 1/4 cup of wheat germ(or ground flaxseed). Set aside.
In a medium bowl mix 1/3 cup of honey, 1 ripe banana, 2 large eggs, 1/4 cup of brown sugar, 1/3 cup of melted coconut oil, 1/3 cup of milk, 1/3 cup of applesauce, and 1 teaspoon of vanilla extract. Stir the wet ingredients into the dry ingredients. Then add 1 and 1/2 cups of shredded carrots, 1/2 cup of shredded apple, and 3/4 cups of raisins. Fold everything together just until evenly combined.
Scoop batter into your prepared muffin pans about 3/4 full. Bake for 5 minutes, then reduce temperature to 350° F and bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Loaded with spices, raisins, nuts, and an appetizingly moist texture, these morning glory muffins will set you up for a delightfully cheery morning 🙂
Recipe Substitutions
- You can use all one type of flour instead of a mix of all-purpose and whole wheat
- Wheat germ/flaxseeds and nuts are optional
- You can try using coconut sugar in place of brown sugar to make it even healthier
- Honey: you can replace it with pure maple syrup
- Raisins: you can leave them out or replace them with dried cranberries
Storage Tips
Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer in a freezer-safe bag or container for up to 3 months.
FAQ’s About Loaded Morning Glory Muffins
Why are they called Morning Glory Muffins?
I did some research and the original recipe was created in 1978 by Chef Pam McKinstry who owned the Morning Glory Cafe in Nantucket. I personally call them Morning Glory Muffins because they are simply a joy to eat in the morning- or any time of day!
What is the Secret to High Muffins?
The trick to high muffins is to first bake them for 5 minutes at 425°F then reduce the temperature to 350°F to finish baking. The initial high heat helps them rise.
What is the Secret to Moist Muffins?
The fruits and veggies, apple sauce and oil all contribute to the moisture. As well as the ratio of wet to dry ingredients.
Morning Glory Muffins
Loaded with spices, appetizingly moist texture, raisins, and nuts. These muffins are a sheer delight.
Ingredients
- 1 cup flour whole wheat
- 1 ¼ cups flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp nutmeg ground
- 1 tsp cinnamon ground
- 1/2 tsp salt
- ¼ cup wheatgerm or ground flaxseed optional
- 1/2 cup chopped walnuts or pecans optional
- 1 banana ripe
- 2 large eggs room temperature
- ¼ cup brown sugar packed
- ⅓ cup honey
- ⅓ cup coconut oil melted
- ⅓ cup milk
- ⅓ cup applesauce
- 1 tsp vanilla extract
- ¾ cup raisins soaked in warm water for 10 minutes
- 1½ cups carrots finely shredded
- ½ cup apple shredded
Instructions
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Preheat oven to 425°F. Grease or line 16 muffins tin cups.
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In a large bowl whisk the flours, baking soda, baking powder, cinnamon, nutmeg, salt, wheat germ, and nuts together until combined.
-
In a medium bowl, whisk the banana, eggs, brown sugar, honey, oil, milk, applesauce, and vanilla together until combined. Pour into the dry ingredients and stir. Then gently fold in the raisins, carrots, and apple.
-
Scoop batter into you prepared muffin tins about ¾ full. Bake for 5 minutes, then reduce temperature to 350°F and bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
Recipe Notes
Muffins keep at room temperature for up to 3 days, and in the fridge for up to 1 week. Freeze in a freezer-safe bag/container for up to 3 months.
See the post above for possible substitutions.
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Originally Published November 26th, 2019, updated on February 13th, 2024.
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