• Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Dinner
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Dinner
  • About
  • Subscribe
ร—
You are here: Home / Recipes / Breakfast

Morning Glory Muffins

By Susie Weinrich ยท Date Sep 29, 2025ยท 17 Comments ยท May contain affiliate links.

pin image with text overlay
pin image with text overlay
โ†“ Jump to Recipe
Pin the Recipe

Every year as soon as November rolls around, I bake a big batch of Morning Glory Muffins. They're what I would consider a "hearty" muffin – moist, and packed with fruit, carrots, and warm spices. They make a perfect cozy breakfast treat for fall and the holidays. Of course, I always enjoy a few fresh from the oven (who can resist?), but the rest go straight into the freezer. These muffins freeze beautifully, which makes them an absolute lifesaver during the busy holiday season. When we have a rotating door of weekend guests, I simply pull them out and set them on a breakfast buffet. They're always a huge hit – everyone loves them and without fail, they ask me for the recipe!

a plate of morning glory muffins with one cut open

These muffins are similar to the reader-loved Grandma’s Carrot Cake, but in muffin form!

Jump to:
  • Are morning glory muffins healthy?
  • Ingredients
  • How to Make Morning Glory Muffins
  • Morning Glory Muffins Recipe Variations
  • How to Store Morning Glory Muffins
  • More like these Healthy Morning Glory Muffins
  • Did you make this recipe?
  • Apple Carrot Morning Glory Muffins (Healthy Recipe)
  • Leave a comment and rate this recipe!

Are morning glory muffins healthy?

But, as far as baked goods or morning pastries go I would definitely say, Yes! You can feel a lot less guilty about eating Morning Glory Muffins over a donut or bagel. They are FILLED with fruit, veggies, nuts and spices.

Ingredients

These muffins have a bit of a longer ingredient list, but they all come together to make the most delicious and moist muffin you have ever had!

ingredients for morning glory muffins on table with text overlay
Ingredients shown clockwise: carrots, brown sugar, oil, all purpose flour, crushed pineapple, eggs, vanilla, ground ginger, pecans, kosher salt, baking soda, raisins, orange, and green apple.
  • Crushed Pineapple: Purchase crushed pineapple in 100% juice.
  • Green Apple: A granny smith apple works perfectly here! Use a fine or medium grater for the apple.
  • Raisins: If raisins are not your thing you can absolutely sub dried cranberries, blueberries or cherries in their place.
  • Nuts: Pecans or walnuts (or a mix of the two) work great in this recipe. Just make sure to chop them into smaller pieces.
  • Carrots: Use a fine or medium grater for the carrots. You can also use grated zucchini in place of the carrot.
  • Oil: I recommend using vegetable or canola oil. You can use olive oil, but do not use extra virgin olive oil, the flavor will be too strong.

How to Make Morning Glory Muffins

This is a pretty simple muffin to put together. The majority of the work is gathering the ingredients and grating the carrots and apples:

  1. Prep
  2. Preheat the oven to 350 and prepare a muffin tin with paper liners.

  3. Stir wet and dry ingredients
  4. In a large bowl stir together all the dry ingredients.

    In a second bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and juice.

    Pour the wet ingredients into the dry ingredients and lightly mix.

  5. Add carrots and fruit
  6. Now grate the carrots and apple.

    Add the grated carrots, grated apple, raisins, nuts and drained crushed pineapple to the batter and gently fold in.

    morning glory muffin batter in a bowl
  7. Fill muffin cups and bake
  8. Fill each muffin cup about ยพ full. Bake for 25-24 minutes.

    Cool for about 5 minutes and then enjoy!

morning glory muffins baked in a muffin tin

These muffins are excellent for breakfast with a cup of coffee or tea! They also make a great mid-day or afterschool snack.

Morning Glory Muffins Recipe Variations

This is a very forgiving muffin recipe. Make any of these variations to suit your families taste:

Flour: use an all-purpose flour or whole wheat flour, both work great!

Carrots: grated zucchini makes a great substitution for the carrot, or use a 50/50 mix of the two.

Raisins: if raisins aren’t your jam, sub in other dried fruit like; cranberries, blueberries, cherries or chopped apricots.

Nuts: use walnuts or pecans, or a mix of the two. Pepitas, pistachios, or sunflower seeds will work too!

How to Store Morning Glory Muffins

Store your Morning Glory Muffins at room temp in a sealed container. They will be good for about 5 days. They will become more moist as the days pass.

They also freeze BEAUTIFULLY! Pop them in a freezer safe bag or container and keep frozen for up to 3 months. To thaw just place at room temp for a couple hours.

a morning glory muffin cut open to show all the fruits, veggies and nuts

I made these a month before Christmas and kept them in the freezer. Then when we had Holiday guests I pulled them out the night before and we had delicious muffins for breakfast! Everyone LOVED them! – Susie

More like these Healthy Morning Glory Muffins

  • Overnight Ham and Egg Breakfast Casserole
  • Coffee Cake Muffins
  • cranberry orange muffins topped with a cinnamon crumble, on a black and white napkin, fresh cranberries to the side
    Cranberry Orange Muffins
  • sausage egg cups on a breakfast buffet
    Sausage Egg Cups

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a morning glory muffin cut open to show all the fruits, veggies and nuts

Apple Carrot Morning Glory Muffins (Healthy Recipe)

Super tender & moist Morning Glory Muffins are filled with wholesome ingredients like; carrots, apple, orange, pineapple, raisins, and nuts.
4.84 from 12 votes
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Cooling: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 24 muffins
Calories: 209kcal
Author: Susie Weinrich

Equipment

  • 12 cup muffin tin
  • Paper Muffin Liners
  • box grater

Ingredients

  • 2 cups all purpose flour
  • 1 ยผ cups brown sugar
  • 2 teaspoon baking soda
  • 1 tsp kosher salt
  • 2 tsp cinnamon
  • ยฝ teaspoon ground ginger
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 large fresh orange - (you will need 1 teaspoon zest and the juice, which will be approx ยผ-1/3 cup)
  • 2 cups peeled and grated carrots
  • 1 tart apple peeled, cored and grated - Granny Smith works great
  • ยพ cup raisins
  • ยฝ cup pecans or walnuts - chopped
  • (1) 8 oz can crushed pineapple in juice - drained well

Instructions
 

  • Preheat the oven to 350ยฐ, prep a muffin tin with paper muffin cups.
  • In a large bowl stir together the dry ingredients: flour, sugar, baking soda, salt, cinnamon and ginger.
    2 cups all purpose flour, 1 ยผ cups brown sugar, 2 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoon cinnamon, ยฝ teaspoon ground ginger
  • In a separate bowl whisk together the wet ingredients: eggs, oil, vanilla, orange zest and orange juice.
    (you should have ยผ-1/3 cup fresh squeezed orange juice)
    3 eggs, 1 cup vegetable oil, 1 teaspoon vanilla, 1 large fresh orange
  • Add the wet mixture to the dry mixture and stir just until it is blended, only about 5-6 stirs. Don't overmix at this point.
  • Grate the apple and carrots.
  • Add in the grated carrot, apple, raisins, nuts and drained crushed pineapple. Fold everything in, just until combined. Don't overmix.
    2 cups peeled and grated carrots, 1 tart apple peeled, cored and grated, ยพ cup raisins, ยฝ cup pecans or walnuts, (1) 8 oz can crushed pineapple in juice
  • Scoop the mixture into the prepared muffin tin, filling each cup about ยพ full.
  • Bake for 25-27 minutes until they are golden and baked through.
    Insert a toothpick into the center and if it comes out clean without batter, they are done.

Storing

  • Store your muffins at room temp, in a covered container, for up to 5 days.

Freezing

  • These muffins freeze really well! Place them in a freezer safe container and keep frozen for up to 3 months.
  • To thaw place a room temperature for a couple hours.

Recipe Tips and Notes:

If you love these muffins, you will LOVE My Grandma’s Carrot Cake Recipe!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 134mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1830IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.84 from 12 votes (2 ratings without comment)

    We would love to have you comment & rate the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Susan Padilla says

    September 19, 2025 at 9:32 am

    5 stars
    These muffins were great, but my dad especially appreciated them because they have pecans, he loves nuts. I think these are unique and just so tasty, loved them so much, I think I am going to make them for Christmas again, definitely reminded me of comfort food ๐Ÿ˜‰

    Reply
  2. Kara says

    February 25, 2025 at 4:45 pm

    5 stars
    Absolutely delicious

    Reply
  3. Ashley says

    September 01, 2024 at 3:56 pm

    5 stars
    Just made them today with my toddler. As we were making them, my middle schooler came over and said, oh, youโ€™re making โ€œhealthyโ€ muffins. He had one later and said mom, I had one and they were so good! Essentially followed the recipe- we didnโ€™t have any plain walnuts or pecans so instead I used a bit of a cranberry, pecan, pepita mix I had in the pantry. Delicious!

    Reply
  4. Kathy says

    August 16, 2024 at 7:37 am

    5 stars
    These were so good! I made pretty much as directed except for a few minor changes. I used 1 cup of brown sugar because that was what I had. I also added 1/2 teaspoon of nutmeg and used 3/4 cup of vegetable oil instead of 1 cup. They were great! I got 16 muffins from this recipe. I’m making them again this weekend.

    Reply
  5. AMueller says

    March 12, 2024 at 4:49 am

    3 stars
    Tasty recipe but too greasy. More cupcake than muffin. Is there any way to reduce the oil by subbing with applesauce? Thanks. ๐Ÿ™‚

    Reply
    • Susie Weinrich says

      March 12, 2024 at 6:13 am

      I’m sorry you felt the muffins were greasy. I definitely haven’t had that issue. You should be able to sub 1/2 cup applesauce
      and 1/2 oil for the total amount of oil. However I have not tested this but it should work just fine.

      Reply
  6. Laura says

    December 26, 2023 at 6:38 pm

    5 stars
    I’ve made this recipe several times. They are Ah-maze-ing! So moist and delicious. I’m wondering if bran can be incorporated into this recipe? If so, how much should be added and does it change the banking time? Thanks in advance!

    Reply
    • Susie Weinrich says

      December 27, 2023 at 10:24 am

      That is a great question. I haven’t tested this, but you can try swapping out 1/4 cup of the flour for bran. I think it has enough baking soda so you shouldn’t need to change that. However you may need to add a few minutes to the baking time.

      Reply
  7. Christina Taylor says

    September 19, 2023 at 10:41 am

    5 stars
    I love the flavor, however, for me they didn’t rise as I expected. They still are yummy

    Reply
  8. Jennifer says

    August 11, 2023 at 9:16 pm

    Looks delicious! I’m wondering about the nutrition info. It seems a little off. The calories from the oil alone is about 150 kcal /muffin.

    Reply
    • Susie Weinrich says

      August 12, 2023 at 8:51 am

      I use a calorie calculator that is installed on my website… I re-ran the recipe and it was off!! Thank you so much for catching this. I updated the recipe card.
      They are around 209 calories per muffin. The oil runs about 80 calories per muffins since there are 24 muffins to the recipe.

      Reply
  9. Midwest mom says

    December 15, 2022 at 8:11 pm

    5 stars
    These were delicious, moist, and freeze beautifully! So nice to be able to just pull a few out of the freezer the night before needed.
    We are cutting back on sugar, so I used Swerve sugar substitute in them, but otherwise made them as written. This recipe is a keeper, thank you!

    Reply
  10. Ann says

    October 01, 2022 at 1:10 pm

    5 stars
    Love these muffins and I have made them three times in the past 4 weeks. Great to freeze and serve to visitors for breakfast. My favorite muffin recipe!!

    Reply
  11. Gloria Brown says

    September 29, 2022 at 7:43 pm

    When I make these, I use chunky applesauce unsweetened instead of oilโ€ฆthey come out wonderful. Great recipe.

    Reply
    • Susie Weinrich says

      September 30, 2022 at 8:03 am

      Great sub idea! I will try that next time.

      Reply
  12. Linda says

    July 12, 2022 at 5:49 pm

    5 stars
    Once all the ingredients were grated, chopped, and lined up, an easy recipe to create, delicious, no need for any additions

    The muffins were perfect for coffee and conversation on our screened in porch this weekend.

    Reply
    • Susie Weinrich says

      July 13, 2022 at 8:49 am

      Coffee and conversation on the porch sounds amazing right now!!!

      Reply
Susie in the kitchen with an apron on getting ready to cook

Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

Helpful Meal Planning Resources

  • a table with white place settings and green garland
    Easy Meals for House Guests
  • a round table with a large family eating dinner
    30 Easy Meals for Large Family Vacations & Gatherings
woman owned small business certificate by Sertify

Amazing New Recipes

  • chicken in a cream sauce with stuffing over top, in a 9x13 baking dish
    Chicken and Stuffing Casserole
  • Plate of spaghetti and meatballs that was prepared in the instant pot.
    Instant Pot Spaghetti and Homemade Meatballs
  • Parsley topped garlic cheesy bread with half of the loaf sliced into individual pieces to serve.
    Simple Cheesy Garlic Bread
  • Close up of hot melty cheese over stuffed beef manicotti in a baking dish.
    Outstanding Beef Manicotti

Footer

^ back to top

About

  • Susie Weinrich
  • Privacy Policy
  • Accessibility Policy

Contact

  • Sign Up! for emails
  • Contact Me!
  • Join Me On YouTube

Recipes

  • Recipe By Category
  • Instant Pot Recipes
  • Dinner Recipes

Copyright ยฉ 2025 Mom's Dinner

Rate & Review This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.