Morning Glory Muffins – For Breakfast or Anytime!

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August 14, 2015

Muffins come in all sizes and flavors! There are so many recipes for muffins that you could probably make a different recipe every day for years and still not make all of them.

Some people incorporate wheat flour, some use white flour, and some add a mixture. The different ingredients you can incorporate into a muffin run from apples to zucchini plus every other letter in the alphabet. They can be eaten for breakfast, lunch, dinner, dessert or just as a snack. Some muffins are healthy, others not so much.

I, personally, am not a great fan of muffins, but this recipe that I got from my sister-in-law has turned me into a muffin lover! I tried to find this exact recipe online so I could give credit to the person, but there are so many muffins named Morning Glory and all of them were a little different and none that I could find had all of these ingredients.

Morning Glory Muffins


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 1 ½ cups Granny Smith, shredded (about 1 apple)
  • ¾ cup sweetened shredded coconut
  • ½ cup golden raisins
  • ½ cup chopped pecans, toasted
  • 3 eggs
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees
  2. Line muffin pans with liners
  3. In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, baking soda and salt.
  4. Stir in carrots, apple, coconut, raisins and pecans. Set aside
  5. In another bowl, whisk together eggs, oil and vanilla. Add this to the other mixture and stir until just combined.
  6. Scoop batter into muffin liners until full.
  7. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
  8. Let muffins cool in pan for 5 minutes before turning out.

There are so many different ways you can switch up this recipe. You can substitute the all-purpose flour with wheat flour, or change the raisins to dried cherries. If you have a nut allergy, leave out the pecans or if your favorite nut is a walnut, make that substitution. Instead of carrots, use zucchini. Or, instead of the apple, smash in a banana.

Make these ahead and keep in the refrigerator or even the freezer. Microwave them for about 30 seconds and spread on some butter for a real treat. Add some yogurt and you have a well-balanced breakfast, perfect for back to school!

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