Morning Glory Muffins (Breakfast Muffins)

By Becky Hardin

Updated Oct 23, 2025

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My Morning Glory Muffins are the perfect wholesome breakfast treat, packed with all kinds of nutritious ingredients that help me start the day on the right foot. I like to make a batch in the evening so they are ready to grab and go in the morning.

Easy Morning Glory Muffin Recipe

For me, getting everyone up and fed before we head out in the morning can sometimes be a challenge. Enter these morning glory muffins! Besides the basic baking ingredients, these breakfast muffins are filled with wholesome, nutritious ingredients.

The thing I like about these morning glory breakfast muffins is how versatile they are. I can easily swap the carrots for zucchini, the golden raisins for any dried fruit, the pecans for another nut, the apple for applesauce, and the orange zest for any other citrus zest. And, believe, me, this flexibility is a lifesaver!

Recipe Card

Morning Glory Muffins Recipe

4.53 from 34 votes

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 12 muffins

Author: Becky Hardin

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Morning Glory Muffins are filled with carrots, raisins, apples, oats, and so much more. They make the perfect breakfast muffin for weekday mornings!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• Muffin Tin

Ingredients 

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For the Topping

• ▢ ½ cup old-fashioned oats 15g, divided
• ▢ 2 tbsp salted butter 28g, melted (¼ stick)

For the Muffins

• ▢ 2 cups all-purpose flour 240g
• ▢ 1¼ cups granulated sugar 250g
• ▢ 2 tsp baking soda 12g
• ▢ 2 tsp ground cinnamon 6g
• ▢ 1 tsp ground ginger 3g
• ▢ ½ tsp kosher salt 3g
• ▢ 2 cups shredded carrots 180g, excess moisture squeezed out (from about 6 carrots)
• ▢ ½ cup golden raisins 85g
• ▢ ½ cup chopped honey-roasted pecans 57g, Fresh Gourmet recommended
• ▢ ½ cup sweetened flaked coconut 30g
• ▢ ½ cup shredded apple 57g, core and peel discarded
• ▢ 1 tsp orange zest 2g
• ▢ 3 large eggs 150g
• ▢ 1 cup vegetable oil 200g
• ▢ 2 tsp pure vanilla extract 8g

Video

Instructions 

For the Topping

• Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray and set aside.
• Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool.
  ½ cup old-fashioned oats
• In a small bowl, combine ¼ cup of the toasted oats with the melted butter. Mix well and set aside.
  2 tbsp salted butter

For the Muffins

• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Set aside.
  2 cups all-purpose flour, 1¼ cups granulated sugar, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp kosher salt
• In a medium bowl, mix together the shredded carrots, raisins, pecans, coconut, shredded apple, orange zest, and the remaining ¼ cup toasted oats.
  2 cups shredded carrots, ½ cup golden raisins, ½ cup chopped honey-roasted pecans, ½ cup sweetened flaked coconut, ½ cup shredded apple, 1 tsp orange zest
• Add the carrot mixture to the flour mixture and mix to combine.
• In a medium bowl, whisk together the eggs, oil, and vanilla.
  3 large eggs, 1 cup vegetable oil, 2 tsp pure vanilla extract
• Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
• Evenly scoop the batter into all 12 muffin tin wells. The cups will be very full, and the muffins may have a “muffin top” when done, but that makes them extra cute.
• Top each muffin with the prepared oat/butter topping.
• Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
• Transfer the muffins to a cooling rack and cool 5 minutes before removing the muffins from the muffin tin and placing directly on the cooling rack. Serve warm or cold. These muffins are terrific either way.

Serving: 1muffinCalories: 445kcalCarbohydrates: 50gProtein: 5gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 52mgSodium: 339mgPotassium: 208mgFiber: 3gSugar: 28gVitamin A: 3697IUVitamin C: 2mgCalcium: 31mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Morning Glory Muffins Step by Step

Prepare the pan and get the oven going: Preheat your oven to 350°F, spray a 12-count muffin tin with nonstick spray, and set aside.

Make the topping: Spread ½ cup of old-fashioned oats on a small baking sheet and bake for 8-10 minutes, or until fragrant and the oats turn a golden color. Remove the oats from the oven and let them cool. Once cool, in a small bowl, combine ¼ cup of the toasted oats with 2 tbsp of melted butter. Combine well and set aside.

Whisk the dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1¼ cups of granulated sugar, 2 tsp of baking soda, 2 tsp of ground cinnamon, 1 tsp of ground ginger, and ½ tsp of kosher salt. Set the mixture aside.

Combine the mix-ins: In a medium bowl, mix 2 cups of shredded carrots, ½ cup of golden raisins, ½ cup of chopped honey-roasted pecans, ½ cup of sweetened flaked coconut, ½ cup of shredded apple, 1 tsp of orange zest, and the remaining ¼ cup toasted oats.

Mix the dry ingredients and mix-ins: Add the carrot mixture to the dry ingredient mixture and stir well to combine.

Whisk the wet ingredients: In a medium bowl, whisk 3 large eggs with 1 cup of vegetable oil and 2 tsp of pure vanilla extract.

Combine the muffin batter: Add the egg mixture to the flour/carrot mixture and stir until the flour is no longer visible being mindful not to over mix.

Portion the batter and bake: Evenly portion the muffin batter into all 12 muffin tin wells. Note that the well will be very full. This helps the muffins bake up with a nice elevated muffin top. Sprinkle each muffin with the prepared oat/butter topping.

Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean and the muffins have turned golden brown.

Cool and serve: Transfer the baked muffins to a cooling rack and cool for about 5 minutes before removing them from the muffin tin and placing them directly on the cooling rack. Serve warm or cold. These muffins taste great either way.

How to Store

Store leftover morning glory muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy at room temperature or gently warmed in the microwave.

Freeze morning glory muffins individually wrapped in plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

If you manage to cook a nice, big breakfast for your family every morning, I applaud you! But a quick, easy breakfast that you can eat on the go is more realistic for a lot of us. That’s why I love these morning glory muffins. These breakfast muffins are easy enough to bake when you wake up, and even easier to bake the night before so they’re ready to grab before you start the day!

These muffins, plus a cold brew (another make-ahead masterpiece!) or a mango smoothie, are the perfect quick and easy breakfast!

more breakfast recipes to try

Cinnamon Sugar Biscuit Bites

Ham and Potato Casserole

How to Make Home Fries

Breakfast Pizza