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Morning Glory Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Studded with apples, carrots, pecans and coconut and spiced with cinnamon and ginger these soft muffins are sure to be your next favorite morning treat!

Ingredients

Units Scale
  • 2 cups white whole wheat flour (can sub AP flour)
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/3 cup ground flaxseed, optional
  • 2 large carrots, peeled and grated
  • 1 large apple or 2 small apples, grated
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup pecans, roughly chopped, divided
  • 3 large eggs
  • 2/3 cup oil (avocado, coconut, grapeseed, whatever you have on hand)
  • 3/4 cup pure maple syrup or brown sugar
  • 2 teaspoon pure vanilla extract
  • 1/4 cup orange juice (can sub water if desired)
  • turbinado sugar, for the tops if desired

Instructions

  1. Preheat the oven to 425°F. Lightly grease a 12-cup muffin tin plus 6-cup muffin tin, or line with papers and spray the insides of the papers.
  2. In a large bowl, whisk together the 2 cups flour, 2 teaspoons baking soda, 4 teaspoons cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon salt and 1/3 cup ground flaxseed.
  3. Stir in the carrots, apple, coconut and pecans, reserving a few tablespoons pecans for topping.
  4. In a separate bowl, beat together 3 eggs, oil, 3/4 cup brown sugar or pure maple syrup, 2 teaspoons vanilla, and 1/4 cup orange juice. Add to the flour mixture, and stir until just combined. Do not overstir.
  5. Divide the batter among the wells of the prepared pan, almost all the way to the top. Sprinkle each muffin with a chopped pecans and a generous pinch of turbinado sugar.
  6. Bake the muffins for 5 minutes. Without opening the oven door, reduce oven temp to 375°F and bake an additional 18-20 minutes until a toothpick inserted into one of the center muffins comes out clean.
  7. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of the pans to finish cooling. Wrap any leftovers airtight and store at room temperature for up to 5 days or freeze up to 4 months.

Notes

Ground flaxseed is optional but boosts the fiber and healthy fats in this recipe!

I use my food processor with the grating attachment to very quickly and easily grate the apples and carrots. If you don’t have a food processor you could just use a box grater.

The initial high heat for 5 minutes provides a nice rise and height to the muffins.

Changes made to the recipe June 2025: reduced sugar to 3/4 cup, increased salt to 3/4 teaspoon

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Nutrition

  • Serving Size: 1 muffin
  • Calories: 226
  • Sugar: 11 g
  • Sodium: 263.9 mg
  • Fat: 13.9 g
  • Carbohydrates: 24.1 g
  • Fiber: 3.5 g
  • Protein: 3.9 g
  • Cholesterol: 31 mg

Find it online: https://flavorfulife.com/morning-glory-muffins/