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Morning Glory Muffins

By Melissa

5 from 1 vote

on Mar 26, 2013, Updated Jun 27, 2024

Morning Glory Muffins are a healthy, sweet, no-fuss treat that can be enjoyed anytime of day. The fun part is that you can add just about anything to them and they turn out delicious. 

These muffins are one of my favorites because they are hearty and wholesome. They are made with 100% whole wheat flour, carrots, crushed pineapple, coconut, and a few other basic ingredients that you most likely have on hand. Everyone in my family devours these muffins and lovingly calls them bunny muffins because of the carrots. They have a great mixture of flavors- sweet with hints of spice cake. These muffins make for a quick and healthy breakfast on the go, for a great snack, or to celebrate a special occasion. You can’t go wrong with them (or my blueberry muffins or apple cinnamon muffins or lemon poppy seed muffins….haha.)

Why You’ll Love This Recipe

• Satisfying and Filling: These muffins are full of good-for-you ingredients that will help you stay full for a long time.
• Whole Grain Goodness: It’s not everyday that you find a whole grain muffin that tastes this good.
• Versatile: They make a great breakfast, easy snack, lunchbox addition and more.

Ingredients

• Whole Wheat Flour
• Baking Soda
• Ground Cinnamon
• Salt
• Sugar
• Eggs
• Butter
• Vanilla Extract
• Carrots
• Crushed Pineapple
• Shredded Coconut

See the recipe card below for full information on ingredients and quantities 

How to Make Morning Glory Muffins

Step #1. Preheat the oven and grease a 12 cup muffin tin. Set aside.

Step #3. Add the pineapple, carrots, and coconut and stir just until combined. Scoop 1/3 cup of batter into each well of the muffin tin.

Step #2. In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.

Step #4. Bake the muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Let the muffins cool for 5 minutes, then turn out onto a cooling rack. Let cool another 10 minutes, then serve.

Recipe FAQs

Expert Tips

• Make sure that you drain your pineapple really well. If the muffins have too much moisture in them, you’ll end up with an outside that it overcooked and a gummy middle which just doesn’t taste good.
• Make sure your carrots are finely grate so they cook evenly.
• Be careful not to overmix your ingredients – overmixing makes your muffins tough.
• Use an ice cream scoop to dish your batter into the muffin tin. It makes it SO easy to get the right amount quickly.

How to Store Morning Glory Muffins

• Store the muffins in an airtight container for 2-3 days or freeze individually wrapped muffins in a zip top freezer bag for up to 2 months.

More Muffin Recipes to Consider

Muffin Recipes

Spice Up Your Morning With Gingerbread Muffins

Breakfast Recipes

Pineapple Zucchini Muffins

Muffin Recipes

Maple Sweetened Healthy Banana Muffins

Muffin Recipes

Healthy Pumpkin Muffins

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 1 vote

Morning Glory Muffins

By: Melissa Griffiths

This recipe for delicious healthy moist carroty muffin (AKA Morning Glory Muffins) was a hit.

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 12 muffins

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Ingredients 

1x2x3x

• ▢ 2 1/4 cups whole wheat flour
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 1/4 cups sugar
• ▢ 3 large eggs
• ▢ 8 Tablespoons butter, (one stick) melted and cooled
• ▢ 1 teaspoon vanilla extract
• ▢ 4 medium carrots, peeled and grated (about 2 cups)
• ▢ 1 8-ounce can crushed pineapple well drained and pressed dry with paper towels
• ▢ 1/2 cup shredded coconut

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Instructions 

• Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
• In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
• In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
• Gently fold the wet ingredient into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
• Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
• Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.

Notes

• You can add what you like to these muffins! They are great with dried fruit, nuts, and seeds! I love adding a few teaspoons or orange zest too.
• These muffins freeze really well. Wrap them individually in plastic wrap and put them in a zip top freezer bag for up to two months.
• Use an ice cream scoop to quickly and easily divide your batter into the wells of the muffin tin.
• These make a great breakfast and snack so feel free to double them so you have plenty.

Nutrition

Serving: 1 of 12 muffins, Calories: 296kcal, Carbohydrates: 48g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 380mg, Potassium: 237mg, Fiber: 4g, Sugar: 30g, Vitamin A: 3716IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg

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