Perfect for breakfast “on the go”, these yummy Morning Glory Muffins are packed full of delicious and healthful ingredients.
I recently enjoyed a muffin at a local bakery that was labeled a “Morning Glory Muffin”. It looked like it had lots of delicious things in it (raisins, coconut, carrots), and of course I had to try it since my name (Glory) was in it.
The bakery muffin was really delicious, and so decided to try my hand at making a whole batch. A quick search on Google yielded several recipes that sounded similar, and then I found a recipe by Earthbound Farms which claimed to be the “Original Morning Glory Muffin Recipe“. As I read the list ingredients it indeed looked to be a perfect match to the bakery muffins. I also found it to be a fun coincidence that the original recipe was created in 1978, the year I was born.
I baked up a batch and they were a perfect match to the bakery muffin…. and perfectly delicious!
Once they were cooled and I had enjoyed one or two (it’s called research people, research!) I pulled out a few new props I had recently picked up at Kohl’s, a pretty blue plate and gorgeous sunflower place mat. I had headed to Kohl’s earlier in the week for a perfectly reasonable purchase of dish towels… and somehow came home with several new photo props, opps! =)
These delicious muffins are certainly more nutritious than a standard bakery muffin, and I’m sure would work well with a few additional healthy adjustments. Feel free to replace some of the all purpose flour with whole wheat flour, and/or reduce the sugar a bit.
Prop notes – Blue plate and Sunflower placemat from Kohl’s.
Disclaimer – I was compensated by Kohl’s by way of a gift card to purchase props for this post. All text, images and opinions are my own.
How to Make Morning Glory Muffins
Morning Glory Muffins
- 1 1/4 sugar
- 2 1/4 cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 3/4 cup raisins
- 1/2 cup coarsely chopped pecans or walnuts
- 3 eggs
- 3/4 cup vegetable or olive oil
- 1 teaspoon vanilla
- 1 large apple peeled and grated
- 1 cup crushed pineapple 8oz, drained
- 2 cups grated carrots
- Preheat oven to 350*F and line two muffin pans with paper liners.
- In a large bowl, whisk together the sugar, flour, cinnamon, baking soda and salt.
- Add the coconut, raisins and nuts, and stir to combine, then set aside.
- In a separate (large) bowl, whisk the eggs well, then add oil and vanilla.
- Add grated apple, pineapple and carrots and stir until well combined.
- Add the bowl of dry ingredients to the wet ingredients and blend until fully incorporated.
- Scoop the batter into one of the prepared muffin tins (using an ice cream scoop works great). Fill liners almost full.
- Bake 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Bake second pan of muffins.
I will be making these again tonight and honestly these are one of my very favorite muffin recipes. As the fall approaches I always want to make these. Each time I have made them I get so many people asking me for the recipe. Thanks Glory for the wonderful recipes!
Thanks so much for the sweet comment Dana! So glad you enjoy this recipe as much as I do!
Used whole wheat flour, Splenda, and, used coconut oil, and unsweetened coconut. Delucious and healthy
I made these a few days ago – came out perfectly and they were delicious. I cut down on the sugar and put in unsweetened coconut, not sweetened – and they were sweet enough and more healthy! I’m going to try substituting half the oil with applesauce next time like some of you suggested. Recipe made exactly 24 muffins!
These would be a welcome change from my usual toast and with the addition of cinnamon would be a perfect flavour for autumn.