Morning Glory Muffins

Carrot-cake-muffinsWe’re going to be talking muffins this week.  With school starting and everyone being more “on the go,” I need to have some things on hand that are healthy and that everyone likes.  Those two things are the requirements for all three of the muffin recipes that I’ll be sharing this week.  My oldest is attending a church class at 6:00am before school and I am not getting up and making him a hot breakfast every day (sorry honey!), but I want to make sure that what he is eating is healthy, filling and most importantly, portable.  My solution has been muffins and so far they are being met with great applause.


If you’ve never had a Morning Glory muffin, they are kind of like a carrot cake in muffin form.  They’re very nutritious with carrots, apple, nuts and coconut.

These muffins are great right away, but even better the next day or after freezing.  The flavors get the chance to meld together and really complement each other.

I like to use coconut oil in these, but if that’s not your thing, melted butter or canola oil also work well.

If I’m making these for a brunch or a morning meeting, I put a dollop of frosting on them.  If they’re for my family, I just leave them plain.  They are bursting with so many flavors on their own I don’t feel like they need it and that would undermine the “healthy and nutritious” goal that I have for them.  With the nuts, and the coconut and the cinnamon and the orange, you don’t really need more; but if you add the frosting it’s like you’re eating a really good carrot cake for breakfast and nobody complains about cake for breakfast!

I love the little bit of orange that I added into these.  It’s a wonderful surprise background flavor that adds a fresh taste to the muffin. If you have any fans of carrot cake or spice cake around, you need to give this recipe a try!


Morning Glory Muffins
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Morning Glory Muffins
Print Recipe
Muffin Instructions
  1. Preheat oven to 350. Grease or place paper liners in 18 muffin cups. Toast pecans for 5-7 minutes. Let cool and chop. Toast coconut for 3-4 minutes; let cool. Peel and finely grate carrots and apple and set aside. In a medium bowl whisk together eggs, oil, orange juice and vanilla. Add carrots and apple and fold together. Add flour, sugar, baking soda, baking powder, salt, cinnamon, orange zest, pecans, and coconut and mix together until just moistened. Evenly divided batter between muffin cups and bake for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing to wire wrack. Let cool completely. Eat, freeze or frost. Whatever you do, they're going to be good!!
Frosting instructions
  1. Cream butter and cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth. Add a dollop to each muffin.
Recipe Notes

AnneOpinion adapted from Joy of Baking

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