Nantucket Morning Glory Muffins Recipe Is Nutritious & Delicious Bread/Muffins High Protein Recipes Breakfast Snacks Brunch Desserts Fruit

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).

This muffin recipe is made with vegetable oil, eggs, vanilla extract, grated carrots (hello, sunshine!), grated apple, crushed pineapple, coconut flakes, walnuts (check out the health benefits of 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 high-protein muffins are best enjoyed warm from the oven, but will remain soft at room temperature for a couple of days. You get 4 grams of protein per muffin! Read about the health benefits of protein.

Serve these morning glory muffins for breakfast, brunch, dessert or as a sweet snack during the day.

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

Ingredients

• 1 cup vegetable oil
• 3 large eggs
• 3 teaspoons vanilla
• 2 cups grated carrots (could substitute zucchini for part of the carrots)
• 1 medium apple, grated
• 8 ounces (1 can) crushed pineapple, drained
• 1/2 cup sweetened coconut flakes
• 1/2 cup chopped walnuts (I don’t usually put nuts in)
• 1/2 cup raisins
• 2 1/4 cups all-purpose flour (I used half whole wheat flour)
• 1 cup granulated sugar
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon kosher salt

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

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

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. 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.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.