Morning Glory Muffins

These wholesome morning glory muffins are my very favorite muffin variety. Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced muffins taste like apple cake, spice cake, and moist carrot cake combined. (And for breakfast!) There’s plenty of substitution suggestions available so you can truly make them your own.

morning glory muffins

Do you remember when I first shared this recipe? It was back in 2015. My husband and I had just celebrated our 6 month anniversary at a beautiful bed and breakfast in northern Virginia. One morning we were served the absolute BEST muffins. Now, I know the trip was filled with champagne and dessert and all things celebratory, but the muffins truly stuck out to me. They were packed with apples, carrots, brown sugar, pecans, spice, raisins, and more. Basically everything I love in one.

I bake this copycat version all the time and I just updated some of the photos. I also simplified the instructions and added plenty of substitutions so you can play around with the recipe too. They’re my best morning glory muffins and here’s why you’ll love them!

These Morning Glory Muffins Are:

  • Deliciously moist and spiced
  • Mega flavorful with hints of orange
  • 100% whole wheat
  • Healthier and wholesome
  • Satisfying and hearty
  • The perfect on-the-go snack
  • Toddler-approved (victory dance!)

Plus, there’s no mixer required– just use a whisk and they freeze beautifully!

morning glory muffins

morning glory muffins

Are These Muffins Healthy?

The term healthy is, of course, all relative. But I would consider them on the healthier side, yes. They do contain wheat, some oil, and some refined sugar, but also healthful ingredients like fresh fruit and vegetables, applesauce, flax, honey, and whole wheat flour. Balance! I like to use some applesauce in place of some oil, just like how I replace some butter with unsweetened applesauce in my baked oatmeal. The lighter ingredient replaces some fat while still keeping them extra moist and flavorful. (I don’t recommend replacing ALL the oil here– the morning glory muffins will taste rubbery.)

Think of these as my reader-loved Harvest Spice Bread, but in muffin form. 🙂

morning glory muffins ingredients and batter

morning glory muffin batter in muffin pan

How to Make Morning Glory Muffins

If you felt confident enough, you could probably make these with your eyes closed. I have the recipe memorized by now!

Making these morning glory muffins is as simple as combining all the dry ingredients in 1 bowl, combining all the wet ingredients in another bowl, then mixing everything together by hand. The batter is relatively thick and chunky because of all the flavorful add-ins, but this makes spooning into muffin liners pretty easy.

You need a shredder/grater for the carrots and apple. I always use my box grater, which doubles as a cheese grater. This tool is handy for zucchini bread, carrot cake, and grating frozen butter for my scones.

18 Ingredients, but Don’t Worry!

I know the list of ingredients in the recipe below looks overwhelming, but most of them are regular kitchen staples like flour, salt, baking soda, cinnamon, eggs, brown sugar, and vanilla extract. For all of the extras, there are plenty of substitutions you can make.

The orange zest and ground flax are totally optional, but I usually add both for extra flavor.

healthy morning glory muffins

morning glory muffins

Ingredient Variations/Substitutions

Here’s a list of ways you can change the recipe based on your tastebuds. If using any of these substitutions, use the same exact amount of the ingredient you are replacing unless otherwise noted. For example, if you use coconut sugar instead of brown sugar, use 1/2 cup.

  • Whole Wheat Flour: Use all-purpose flour if desired instead. I haven’t tested this muffin with gluten free flour alternatives, but I would steer clear of almond, coconut, and oat flours. They won’t hold up to the moisture in the batter. (Try my blueberry almond power muffins instead!)
  • Pecans: Leave them out or replace with dried cranberries, chopped walnuts or pistachios, sweetened or unsweetened shredded coconut, sunflower seeds, or more raisins.
  • Brown Sugar: Coconut sugar is a dry unrefined sugar you can use in its place.
  • Honey: Brown sugar, coconut sugar, or pure maple syrup.
  • Oil: Melted butter. I don’t recommend leaving the fat out completely.
  • Applesauce: If needed, replace with melted butter or more oil, apple butter, mashed banana, canned crushed pineapple, or pumpkin puree.
  • Orange Zest: You can leave it out.
  • Orange Juice: Delicious flavor! You can use pineapple juice or milk instead.
  • Raisins: Leave them out or replace with dried cranberries, other chopped dried fruits, sweetened or unsweetened shredded coconut, chopped walnuts or pistachios, sunflower seeds, or more chopped pecans.
  • Carrots: Feel free to replace with more shredded apple or even shredded zucchini.
  • Apples: You can replace with shredded zucchini or more shredded carrot. I also love replacing the 1 cup of shredded apple with 2/3 cup canned crushed pineapple.

I have tested all of these options. Anything not listed, I haven’t tested myself so use caution! I will say that this is a very forgiving muffin recipe. Have fun with it!

healthy morning glory muffins

More Healthful Baked Goods

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Morning Glory Muffins

Morning Glory Muffins

  • Author: Sally
  • Prep Time: 30 mintues
  • Cook Time: 24 minutes
  • Total Time: 1 hour
  • Yield: 14-16 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced morning glory muffins taste like apple cake, spice cake, and moist carrot cake combined. (And for breakfast!) There’s plenty of substitution suggestions available above so you can truly make them your own.


  • 2 cups (260g) whole wheat flour (spoon & leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup (35g) ground flax (optional)
  • 3 large eggs
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (85g) honey
  • 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
  • 1/3 cup (60g) unsweetened smooth applesauce
  • 1 teaspoon orange zest (optional)
  • 1/3 cup (80ml) orange juice or pineapple juice
  • 1 teaspoon pure vanilla extract
  • 2 cups (260g) shredded carrots (about 4 large)
  • 1 cup (140g) shredded/grated apple (about 1 large)
  • 1/2 cup (75g) raisins
  • 1/2 cup (64g) unsalted chopped pecans


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14-16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
  2. Whisk the flour, baking soda, cinnamon, ginger, salt, and flax together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together just until combined and no pockets of flour remain.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
  4. Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.


  1. Make Ahead & Freezing Instructions: Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.
  2. Substitutions: See blog post above for all substitutions I’ve tested.
  3. Initial High Temperature: The burst of very hot air will spring the top of the muffin up quickly, then lower the temperature as instructed so the inside of the muffin can bake through. This helps the muffins rise nice and tall. I do this for all of my muffin recipes.
  4. Nutritional Information: I haven’t calculated it, but feel free to use a free online recipe calculator with the exact ingredients you use.

Keywords: morning glory muffins


  1. I used to go to the Nestle Toll House website, but since I discovered Sally, that’s my main website to go to now. Your recipes are simply stunning! Thank you!

    1. Thank you so much!

  2. Great easy recipe!
    I am a muffin maker and this is now my go to recipe for Morning Glory muffins. I did make a few changes, and they are still delish.
    First of all, I used cup 4 cup gluten free “flour.” I substituted mashed banana for applesauce, added shredded coconut, crushed pineapple and pineapple juice instead of orange juice, added a little extra ground ginger….did 6 minutes on 400, and 15 on 350 and they were perfect!!!!

  3. I made these and swapped greek yogurt for applesauce and made them in mini muffin tins. They turned out awesome! I also tend to cut back on sugar and did cut back a little, but I would say that the recipe has just the right amount of sugar and I didnt need to cut back at all. I want to try making the tropical version of these sometime, the idea sounds really good. Thanks for such a delicious recipe!


    I just made these and they’re amazing! I used maple syrup instead of honey and really ripe mashed banana and they are fluffy and delicious. Thanks so much! I love your recipes!

  5. Love this recipe. Love all your alternate suggestions. In the oven now…can’t wait to enjoy with my toddler as soon as they come out! Thank you.

  6. Are these temperatures valid for a convection oven? My muffins came out a bit darker than I wanted and did not look like your photos.

    1. My recipes are written for conventional

  7. Loved the texture and moistness of how these turned out. Hoping the flavor will develop more after it cools, mine were rather bland tasting. Next time I’ll add more cinnamon, maybe nutmeg, and a little dash of cloves to give me a more carrot cake taste I was wanting. (But they were still very addicting;) 

  8. Can I leave out the ground flax or substitute something else for it like bran or do I need more flour?

    1. You can simply leave it out.

  9. Everyone I’ve made these for raves about them.  They are so moist and delish, packed with flavor.  I have to admit they do rank in my top five, but nothing beats your banana nut muffin recipe!

  10. These muffins are so delicious. They are moist, hearty, full of flavor, I could go on and on. These are perfect for a on the go breakfast. These also have really healthy ingredients which I like:)

  11. I just made these and they are delicious! I left out the flax and nuts and probably should have bumped up the raisins because I love them in baked goods. Amazing rise on these muffins they look like they’re from a bakery! Just sweet enough and super flavorful!

  12. SO thrilled to find this recipe. I adapted it to make it gluten free and they are by far my favorite muffins. Thank you.

    1. Yay! I’m glad you enjoyed them, Teri!

  13. These are one of our faves I make them all the time.
    They are delish

  14. Amazing! I used sweet potato instead of carrots, walnuts, maple syrup instead of honey and coconut oil. Packed full of goodness! My daughter won’t even know she’s eating veggies!

  15. I”m obsessed with these muffins!! I made them yesterday and can’t stop eating them. How could you adapt this recipe for a 2 or 3 layer cake with cream cheese frosting? This would be a great fall cake. Thanks Sally!

    1. Hi Chris! You could make the batter twice (I don’t recommend doubling) and divide between cake pans. If you like this recipe, try my pineapple carrot cake, hummingbird cake, or my spice cake! Lots of the same flavors.

  16. This recipe is awesome! I wanted to take some to work with me for my coworkers and decided a loaf or ring would be easier to transport. Turns out with a little extra time in the oven the batter makes a very pretty bundt cake, too!

    1. That’s good to know, Didi!

  17. Hi there! Could you use coconut flour for these? Can’t wait to try!

    1. Hi Gabriella! I’ve only tried them the way listed, but if you test with coconut flour, let me know how they turn out!

  18. Maria Williams says:

    These muffins sound delicious! Our mornings have been getting busier, so having something quick to just grab-and-go would be perfect. Especially a breakfast that contains all these veggies !

  19. Sneaky! I did this same trick when my kids were little … they sometimes turned up their noses at vegetables, but never at muffins!!
    My son was a great muffin baker when he was 3-5 years old … we’d sing “Do you know the Muffin Man?” and mix up batter.

  20. Carol Mastria says:

    I just made these using oat flour as a substitute because I am gluten free and I have been using oat flour a lot recently. (GF oat flour crepes! Yum!). They came out perfectly done using the rest of your recipe exactly. It made 12 muffins and a small loaf pan filled 1/4 of the way.
    I only recently found your site and I am so happy I did!
    Thank you!
    Ps: if you ever need a gf recipe tester, let me know. I’d love to do it!

    1. I’m so glad you were able to make these work for you, Carol!

  21. Delicious, thank you for the recipe!

  22. Love this recipe. Things I did different: I used half plain flour half wholemeal flour, left out the flax seed (didn’t have any) and used sultanas instead of raisins. They’re so hearty, just like a muffin should be. I find the ‘modern’ muffin to be too much like an oversized cupcake.
    This weekend I plan on making at least a double batch of the base mix and then dividing the mix to make some different flavours like I used to when I made muffins at a bakery. I’ll also make a gluten free version for my friends kid and sneak in some zucchini.

    1. Oh, and it made 12 muffins for me, baked directly in the muffin tin with no liners. I think the muffin tins we have in Aus may be a little bigger than yours in the US? Or I just overfilled slightly but they turned out just fine and within the cooking time stated too.

  23. Lindsey H. says:

    Just finished making these and I could barely wait for them to cool. They are heavenly! I’m gluten free and I just replaced the wheat flour with gluten-free AP flour and I couldn’t tell a difference! Thanks for the great recipe, once again!

    1. I’m so glad you were able to make them work for you!

  24. These came out so good! I put carrots, zucchini, apples and a little bit of vanilla yogurt in. My kids loved them. Even my picky 1 year old. Your recipes never fail me. Thank you for your recipes.

    1. So glad to read this! Thank you so much for sharing.

  25. These muffins are the bomb! Loved everything about them. Could equal amounts of chopped prunes or dates be used in place of the raisins? Thank you for sharing!

    1. Yes, absolutely!

  26. Absolutely delicious!

  27. Naomi Echandi says:

    I love these muffins. I make them time and time again. I love all the substitutions and extra add in options you’ve listed. Thanks so much!

  28. Love it!!! I may put cheesecake frosting next time 🙂

  29. I just made these banana muffins, I added just a little bit of chopped pecans and made 6 jumbo muffins. WELL, these muffins are absolutely DELICIOUS!!! Not too sweet and so moist that you dont even need to drink anything with it to enjoy them but they are still great with coffee or a glass of cold milk. I will definitely be making these again but I will double the recipe seeing my daughter has already eaten 2 of them . Thank you for this amazing recipe!

    1. By the way I give this 5 stars

  30. Just made these, following recipe exactly, raisins and all. They are divine.

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