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Morning Glory Muffins

These morning glory muffins packed with pecans, raisins, and apples are the perfect grab-and-go breakfast. Every bite has subtle sweetness with hints of cinnamon for one delicious bite in the morning.

Why You’ll Love These Morning Glory Muffins

No more stops at the coffee shop in the morning once you taste these light and airy morning glory muffins.

  • Wholesome. There’s applesauce, carrots, apples, coconut, pecans, and cinnamon in every bite.
  • Beginner-friendly. They’re as easy as a box-mix. Anyone can nail them!
  • Perfect for on-the-go. Store the muffins in a Ziploc bag and munch on them throughout the day.
  • Quick. You only need 30 minutes to make a batch despite all of the crunchy, sweet add-ins in the batter.
Labeled ingredients for morning glory muffins.

Recipe Ingredients

Brown sugar, applesauce, and cinnamon add a subtle caramelized flavor to these morning glory muffins. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • Sugar – Use granulated sugar or light brown sugar for this.
  • Brown sugar – Feel free to use light brown or dark brown sugar.
  • Coconut oil – Vegetable, corn, and canola oil work too.
  • Unsweetened applesauce – You can make your own by blending 1 small, cored apple with 1/3 cup water until you get a purée.
  • Eggs – You can use liquid eggs.
  • Vanilla extract – Feel free to swap it for almond extract.
  • All-purpose flour – Cake flour works too.
  • Baking soda – Don’t swap it for baking powder because they’re not the same.
  • Ground cinnamon – Go for nutmeg if that’s what you’ve got on hand.
  • Salt – Kosher salt is best.
  • Apples – I prefer Honeycrisps, but add your favorite.
  • Raisins – Golden raisins or dried cranberries can be used instead.
  • Carrots – Baby carrot leftovers are great for this.
  • Pecans – Almonds and walnuts work too.
  • Shredded coconut – Make sure it’s unsweetened.

How to Make Morning Glory Muffins

Morning glory muffins are as easy as your favorite box-mix but with lots of fruity, crunchy add-ins. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Set the oven to 350F. Line the muffin tray with paper liners. Set it aside.
  • Mix the wet ingredients. Whisk the sugars, coconut oil, applesauce, eggs, and vanilla extract in a large bowl until smooth.
  • Combine wet and dry ingredients. Stir the flour, baking soda, cinnamon, and salt into the wet ingredients until just-combined. Don’t worry if a few small lumps remain.
  • Add the add-ins. Gently fold in the apples, carrots, raisins, pecans, and coconut until well combined.
  • Bake. Pour batter into each muffin liner until 3/4s full. Don’t add more or the muffins will over-flow. Pop the tray into the oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven. Let them cool and enjoy!
Baked muffins in the baking tray.

Tips & Variations

Chocolate and matcha lovers will also love these fruity and sweet morning glory muffins!

  • Add more crunch. Add up to 1 tablespoon of chia seeds, pumpkin seeds, or flax seeds to the batter for more crunch.
  • Make them chocolatey. Stir 1/4 cup unsweetened cocoa powder into the dry ingredients and fold in 1/2 cup chocolate chips into the batter for a chocolate variation of these muffins.
  • Add a natural sweetener. Swap the granulated sugar for 1 mashed banana; this will reduce the amount of processed sugar in the recipe.
  • Add matcha. Mix 1/2-1 tablespoon matcha powder into the dry ingredients for an herbal variation.
  • Go for silicone liners. This is a no-waste approach since you won’t be discarding paper liners for the muffins. They’re also a great option if you plan on making them as an on-the-go breakfast.
  • Use an oven thermometer. Sometimes ovens aren’t properly calibrated despite the temperature they read. Use an oven thermometer to make sure your oven’s at the right temperature for best results.
  • No over-mixing. Don’t mix the batter until completely smooth because the muffins will turn out dense and rubbery. Stir gently until just-combined. If you’re concerned about medium-large lumps, break them with a fork or spoon.
Half of a fluffy breakfast muffin on a plate.

How to Store Muffins

Always cool muffins down completely before storing to avoid spoilage.

  • Counter: Store them in a paper bag or airtight container, away from the sun, for up to 3 days.
  • Fridge: Place them in an airtight container for up to 7 days. Set them on the counter for 10-15 minutes so they come down to room temperature before digging in.
  • Freezer: Wrap them in plastic wrap twice. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.

More Homemade Muffin Recipes

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One morning glory muffin.

Morning Glory Muffins

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  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This fluffy morning glory muffins recipe is packed with sweet apples, carrots, and shredded coconut for the perfect breakfast bite.


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup coconut oil, melted
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1.5  teaspoons vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 honeycrisp apple, cored, peeled, and diced small
  • 1/2 cup seedless raisins
  • 1/2 cup grated carrots
  • 1/2 cup pecans, finely chopped
  • 1/4 cup shredded coconut, unsweetened


  1. Preheat your oven to 350ºF.
  2. In a large bowl, mix together sugars, coconut oil and applesauce. Whisk in eggs and vanilla until smooth.
  3. To the wet ingredient add flour, baking soda, ground cinnamon, and salt. Using a spatula mix together until flour is combined.
  4. Once all ingredients are incorporated add apples, carrots, raisins, chopped pecans, shredded unsweetened coconut.
  5. Stir ingredients gently until combined.
  6. Spoon batter into paper-lined muffin tins, 3/4 of the way full.
  7. Bake in oven for 18-20 minutes or until toothpick comes out clean.


  • Serving Size: 1 muffin
  • Calories: 272
  • Sugar: 20 g
  • Sodium: 225 mg
  • Fat: 14 g
  • Saturated Fat: 9 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 31 mg

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