Whole Wheat Morning Glory Muffins
Morning Glory Muffins are sweet, moist, and easy to make breakfast treats you’ll love starting your day with! They’re loaded with so many tasty natural ingredients like carrot, pineapple, apple, raisins and shredded coconut. While they may taste a little like carrot cake, these soft and sweet muffins also offer some great nutrition!
Morning Glory Muffins
If you’re like me, you also crave a little something sweet first thing in the morning. It’s not that I don’t love eggs and bacon, it’s just that I also need a little sweet treat to really motivate me to get out of bed! Well, every day can’t be pancake day… Which is why treats like Morning Glory Muffins exist. These soft and sweet muffins have all of the goodness of carrot cake but with some added nutrition!
What I really love about Morning Glory Muffins (other than the fact that they taste like cake) are the varying textures in each bite. With an array of ingredients like pineapple, apple, raisins, shredded coconut, grated carrot, raisins and walnuts, there’s a LOT to chew on here! I love that, because it makes these handheld muffins all the more satisfying to bite into.
Another big reason I’ve been making these muffins for years is because of how easy they are to whip up! A batch of 24 muffins only takes me about 10 minutes to prep and another 30 to bake.
Whether you make them the day before or first thing in the morning, you’ll also appreciate how quick and easy this homemade muffin recipe is!
How to Make Morning Glory Muffins
This easy muffin recipe is perfect for making first thing in the morning while you sip on a cup of coffee!
- Prepare. Preheat your oven to 350°F and line muffin tins with liners.
- Mix the dry ingredients. Whisk together the flour, sugar, cinnamon, baking soda and salt until combined.
- Add the fresh ingredients. Add the pineapple, carrots, apple, raisins, coconut and walnuts to the dry mixture. Toss to coat.
- Whisk the wet ingredients. In a separate bowl, whisk together the oil, eggs, and vanilla until smooth.
- Combine. Add the egg mixture to the flour mixture, stirring to combine. Try not to over-mix!
- Bake. Fill the muffin tins with batter and bake for about 25-30 minutes.
- Cool. Allow the muffins to cool on a wire rack for at least 10 minutes prior to serving. They’ll be hot!
Tips for the Best Morning Glory Muffins
Here are just a few tips and tricks to make these homemade muffins even better:
- Don’t over fill the tins. You should only fill your cupcake liners/muffin tins about 3/4 of the way up. If you fill them to the brim, they’ll overflow as they rise while baking.
- Stir the batter until just combined. If you over mix the muffin batter, you won’t have fluffy muffins. When combining the wet and dry ingredients, do so until just combined.
- The eggs need to be at room temperature. It’s easy to forget to leave the eggs on the counter! Make sure your eggs sit at room temperature for about 30 minutes prior to using them.
Storing Morning Glory Muffins
I LOVE making these muffins ahead of time and enjoying them for days! In an airtight container, Morning Glory Muffins will stay nice and fresh for about 3-4 days at room temperature.
You can also freeze them for up to 2 months if you’d like to keep them fresh for even longer. To thaw, I recommend popping them in the fridge and letting them slowly thaw for about 8-12 hours before digging in.
Enjoy more of my quick and easy muffin recipes!
- Blueberry Muffins
- Funfetti Coffee Cake Muffins
- Cranberry Orange Muffins
- Cinnamon Streusel Apple Muffins
Get the Recipe: Whole Wheat Morning Glory Muffins
- 2 1/4 cups whole wheat flour
- 1 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 8 ounce can crushed pineapple, half of juice drained
- 2 cups grated carrot
- 1 large apple, peeled and chopped (I used a Fuji but Granny Smith would work too.)
- 3/4 cup raisins
- 1/2 cup shredded, sweetened coconut
- 1/2 cup chopped walnuts
- 3 large eggs, at room temperature
- 1 cup canola oil
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees.
- Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
- Whisk the flour, sugar, cinnamon, baking soda and salt in a large bowl to combine thoroughly. Add the pineapple, carrot, apple, raisins, coconut and nuts, stirring to coat the ingredients with the flour mixture.
- In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix.
- Fill the muffin tins about 3/4 of the way full with the batter mixture and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack for 10 minutes.
- Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.