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Two muffins stacked on top of each other.
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4.88 from 24 votes

Morning Glory Muffins

Packed with fruit, carrots, walnuts and rolled oats, these morning glory muffins are hearty, filling and perfect way to start the day!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakast
Cuisine: American
Keyword: morning glory muffins
Servings: 12 muffins



  • Preheat oven to 350°F. Place 12 paper or silicone muffin cups in your muffin tin.
  • Add walnuts to a baking sheet and place in oven to toast. Stir walnuts after 5 minutes. Allow to toast about 5 minutes longer or until the walnuts are golden and fragrant. Remove from oven and allow walnuts to cool. Once cool, chop walnuts and set aside.
    Chopping toasted walnuts.
  • In a medium bowl, combine dry ingredients: flour, rolled oats, baking soda, baking powder, salt, cinnamon and ground ginger.
    A mixing bowl containing flour, rolled oats, baking soda, baking powder, salt, cinnamon and ground ginger.
  • In a large bowl, whisk together eggs, coconut sugar, applesauce, avocado oil, vanilla extract, shredded apples and shredded carrots.
    A mixing bowl containing eggs, coconut sugar, applesauce, avocado oil, vanilla extract, grated apples and grated carrots.
  • Pour the flour mixture into the bowl with the wet ingredients and stir until mixture is just combined. Don’t over-mix!
    Dry and wet ingredients combined.
  • Gently fold in raisins, shredded coconut and walnuts.
    Raisins, shredded coconut and walnuts added to muffin batter.
  • Spoon the batter evenly into 12 muffin tins.
    Muffins batter added to 6 paper lined muffin tin.
  • Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Six baked morning glory muffins in a muffin tin.
  • Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.


  • Flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour. If you need these muffins to be gluten-free I would suggest using a gluten-free all-purpose 1:1 flour mix.
  • Eggs: I haven't tried a vegan substitute for this recipe, but I bet flax eggs would work just fine. Let me know if you try it in the comments below!
  • Coconut sugar: You should be able to swap the coconut sugar for regular cane sugar or brown sugar if needed.
  • Applesauce: Melted butter, more oil, mashed banana or even pumpkin puree would all be good substitutes.
  • Avocado oil: Coconut oil, olive oil or melted butter would work in place of the avocado oil.
  • Apple: More carrots or canned crushed pineapple could be subbed for the apple.
  • Carrots: Instead of carrots you could add more apple or shredded zucchini. If you do use shredded zucchini make sure to squeeze all the excess liquid out before adding it to the batter!
  • Raisins: Dried cranberries, dates, or another dried fruit could all work here.
  • Shredded coconut: Skip the coconut or use more nuts/seeds or raisins instead of the coconut.
  • Walnuts: Omit or swap the walnuts for another nut or seed of choice. Almonds, pecans, or sunflower seeds would all be delicious.
Recipe adapted from Chef Pam McKinstry.


Serving: 1muffin | Calories: 298kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 288mg | Fiber: 7g | Sugar: 20g