Go Back
+ servings
Morning Glory Muffins are the perfect healthy breakfast muffins. This morning glory muffin recipe is filled with all kinds of good stuff that will help you start the morning right!

Morning Glory Muffins Recipe

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 309kcal
Morning Glory Muffins are the perfect healthy breakfast muffins. This morning glory muffin recipe is filled with all kinds of good stuff that will help you start the morning right!
Print Recipe

Ingredients

For the Topping:

  • 1/4 cup old-fashioned oats toasted, divided
  • 2 tablespoons salted butter melted

For the Muffins:

  • 2 cups all-purpose flour
  • cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon table salt
  • 2 cups shredded carrots peeled and excess moisture squeezed out
  • ½ cup golden raisins
  • ½ cup Honey Roasted Chopped Pecans Fresh Gourmet are great
  • ½ cup sweetened flaked coconut
  • ½ cup shredded apple cored & peeled
  • ¼ cup toasted old-fashioned oats prepared earlier
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest

Instructions

For the Topping:

  • Heat oven to 350°F.
  • Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool.
  • In a small bowl, combine ¼ cup toasted oats and melted butter. Mix well and set aside.

For the Muffins:

  • Spray a regular-sized muffin tin with baking spray or grease with shortening or butter.
  • In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger and salt.
  • In a medium bowl, mix together shredded carrots, raisins, pecans, coconut, shredded apple and ¼ cup toasted oats.
  • Add the carrot mixture to the flour mixture and mix to combine.
  • In a medium bowl, whisk together eggs, oil and vanilla.
  • Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
  • Use a scoop to transfer the batter into 12 muffin cups. 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.
  • Cool completely before storing any uneaten muffins in an airtight container.
  • Muffins will keep (and stay very tasty) up to 3 days.
  • Enjoy!

Video

Nutrition

Serving: 1muffin | Calories: 309kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 291mg | Potassium: 194mg | Fiber: 3g | Sugar: 27g | Vitamin A: 3060IU | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 2mg