Moist Morning Glory Muffin Recipe Will Add Sunshine to Your Day by Melissa Vickers

Moist Morning Glory Muffin Recipe Will Add Sunshine to Your Day

What’s not to love about muffins, especially ones you can easily adapt to your own tastes and what you have available at home? This morning glory muffin recipe is similar to the one originally developed by Pam McKinstry, owner of the Morning Glory Café in Nantucket, in 1978. The muffin is named for the yellow color the carrots give it, and makes a great way to start your day (or afternoon, evening, midnight).

The muffins are made with vegetable oil, eggs, vanilla extract, grated carrots (hello, sunshine!), grated apple, crushed pineapple, coconut flakes, walnuts, raisins, all-purpose flour (you can use gluten-free flour), sugar, cinnamon, baking soda and a pinch of salt. Feel free to omit, substitute and make these muffins your own!

These easy, wholesome muffins are best enjoyed warm from the oven, but will remain soft at room temperature for a couple of days.

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Cuisine: American 
Prep Time: 20 minutes 
Cook Time: 25 minutes 
Total Time: 45 minutes
Servings: 18


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Recipe Notes

  • These muffins can be frozen for up to two months.
  • You can use gluten-free flour instead of all-purpose flour.
  • Store the muffins in an airtight container on the counter.

Here’s how to make it: 

  1. Preheat oven to 350 degrees F with a rack in the middle position. Line two muffin tins with paper cups or spray with oil for 18 muffins.
  2. Whisk together oil, eggs, and vanilla in a large bowl. Add in the carrots, apple, pineapple, coconut flakes, walnuts and raisins. Mix until thoroughly combined. 
  3. In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda and salt. Add to the wet ingredients and stir until just combined (mixture will be thick). Don’t over mix!
  4. Divide batter evenly among the 18 muffin cups, filling about 3/4 full. 
  5. Bake for about 25 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.

Photo: Muffins made with half whole-wheat flour courtesy of Melissa Vickers.

Nutrition Facts Per Serving

Calories: 206

Total Fat: 9.8g

Saturated Fat: 2.4g

Cholesterol: 62mg

Sodium: 178mg

Total Carbohydrate: 26.8g

Dietary Fiber: 4.4g

Total Sugars: 10.8g

Protein: 4.7g

Vitamin D: 6mcg

Calcium: 74mg

Iron: 2mg

Potassium: 151mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Pineapple, carrots, coconut AND apple? Love this recipe!
Elisa Schmitz
This recipe is almost tropical, and I am so craving the tropics right now. Thank you for sharing such a sunshiny recipe - looks delish! Melissa Vickers
I love carrot muffins...
How much wheat flour would I use?
Melissa Vickers
I don't know that it really matters as long as the total is 2 1/4 cups. I made some yesterday and put in about a cup of white flour and 1 1/4 cups whole wheat. The whole wheat flour makes them a little denser than the white, but I like that. See what works for you!

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