Morning Glory Muffins

I am a huge muffin fan. What’s not to love? You can make them quickly, children can help with multiple steps, and you can add almost anything your taste buds crave! Sometimes, however, a carb-loaded muffin only lasts in my system so long. Enter one of my favorite morning problem-solvers: Morning Glory Muffins! With its shredded carrots, apple, and walnuts, pair it with some yogurt or a glass of milk and you have all major food groups in a simple hand-held breakfast. Good morning! ~ Theresa

What you need:

IMG_2218 Ingredients

  • 1/2 c. raisins
  • 2 c. all-purpose flour
  • 1 c. sugar
  • 2 t. baking soda
  • 2 t. cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. salt
  • 2 c. peeled and grated carrots (about 3 carrots)
  • 1 large tart apple, grated
  • 1/2 c. sweetened shredded coconut
  • 1/2 c. chopped walnuts
  • 1/3 c. wheat bran or wheat germ
  • 3 large eggs
  • 2/3 c. vegetable oil
  • 2 t. vanilla extract (store-bought or homemade)
  • Optional topping: 2 T. salted butter, 1/4 c. sugar, 1/2 t. cinnamon


  • box grater
  • peeler
  • small, medium, and large mixing bowls
  • colander
  • muffin pan
  • muffin liners (optional)
  • cooling rack
  • whisk, spatula, and spoon

Time:  35-45 minutes (15-20 minutes prep, 20-25 minutes baking)

Freezeable: Yes. I love to freeze muffins! You can reheat in the microwave in just 20-30 seconds, but you will get a more “just-baked” taste if you loosely bag the muffin(s) in foil and reheat in an oven for 10-15 minutes at 375F.

Serves: makes 12 muffins

Multiplying the recipe: While I multiply muffins often, I would mix this in individual batches to evenly distribute the large amount of ingredients.

Morning Glory Muffins:

Preheat oven to 375F. Put the raisins in a small mixing bowl and cover with hot water. Lightly grease a 12-cup muffin pan or line with silicone or paper muffin liners. Shred the carrots and apple.

In a large mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, and salt. Add the carrots, apple, coconut, walnuts, and wheat bran.

In a medium mixing bowl, whisk the eggs, oil, and vanilla. Add to the large mixing bowl and stir gently with a spatula until evenly incorporated.

Drain the raisins and stir gently into the batter. Fill the 12 muffin cups. Don’t worry about overflowing – these muffins do not rise very much during baking. Divide the batter as evenly as possible.

Bake for 20-25 minutes, until a toothpick inserted in 2-3 muffins comes out cleanly. The tops should be lightly browned. Cool in pan on a cooling rack for 5 minutes before removing from the pan to cool completely.


About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Breakfast, Snack and tagged , , . Bookmark the permalink.

6 Responses to Morning Glory Muffins

  1. kristenchan0921 says:

    The perfect breakfast muffin! Bet they taste delicious 😉


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