12 Delicious Easy Morning Glory Muffins Recipes

Breakfast just got a whole lot brighter with these 12 Delicious Easy Morning Glory Muffins Recipes! Perfect for home cooks looking for a quick, nutritious start to their day, each recipe promises a burst of flavor and simplicity. Whether you’re craving something sweet, spicy, or packed with fruits and nuts, we’ve got you covered. Dive in and discover your new morning favorite!

Classic Morning Glory Muffins

Now, let’s dive into baking these irresistible Classic Morning Glory Muffins. Packed with wholesome ingredients, they’re the perfect grab-and-go breakfast.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar, for a subtle sweetness
• 1 tsp baking soda
• 1 tsp ground cinnamon, for warm spice notes
• 1/2 tsp salt
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup rich extra virgin olive oil
• 1 tsp pure vanilla extract
• 2 cups grated carrots, for moist texture
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut, for tropical flair
• 1/2 cup chopped walnuts, for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking soda, ground cinnamon, and salt.
3. In another bowl, mix the lightly beaten farm-fresh eggs, rich extra virgin olive oil, and pure vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed—avoid overmixing to keep muffins tender.
5. Gently stir in the grated carrots, drained crushed pineapple, shredded coconut, and chopped walnuts until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

With their moist texture and burst of flavors from pineapple and coconut, these muffins are a morning game-changer. Try them warm with a dab of butter or as a sweet snack any time of day.

Healthy Morning Glory Muffins with Applesauce

Fuel your day with these moist, flavor-packed muffins that sneak in veggies and fruits for a guilt-free breakfast or snack.

Ingredients

• 1 1/2 cups whole wheat flour (stone-ground for extra nuttiness)
• 1/2 cup pure maple syrup (dark, robust flavor)
• 1/4 cup unsweetened applesauce (smooth, homemade-style)
• 2 large eggs (farm-fresh, room temperature)
• 1/3 cup melted coconut oil (unrefined, aromatic)
• 1 cup grated carrots (bright orange, finely shredded)
• 1/2 cup crushed pineapple (juicy, well-drained)
• 1/2 cup shredded coconut (sweetened, fluffy)
• 1 tsp vanilla extract (pure, fragrant)
• 1 tsp baking soda (fresh, clump-free)
• 1/2 tsp salt (fine sea salt)
• 1 tsp cinnamon (ground, warm spice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners for easy removal.
2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs lightly, then mix in the maple syrup, applesauce, and melted coconut oil until smooth.
4. Fold the wet ingredients into the dry ingredients gently, just until no flour streaks remain—overmixing leads to tough muffins.
5. Stir in the grated carrots, crushed pineapple, shredded coconut, and vanilla extract until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—patience ensures they set perfectly.

Munch on these muffins warm for a soft, tender bite, or toast them lightly for a crisp edge. The blend of sweet pineapple, earthy carrots, and coconut makes every bite a tropical escape.

Gluten-Free Morning Glory Muffins

Unleash your morning with these gluten-free morning glory muffins—packed with flavor, texture, and a wholesome punch that kicks your day into high gear.

Ingredients

• 1 cup almond flour, finely sifted for a light crumb
• 1/2 cup coconut sugar, unrefined and subtly sweet
• 1/4 cup rich extra virgin olive oil
• 2 farm-fresh eggs, beaten until fluffy
• 1 cup grated carrots, vibrant and moist
• 1/2 cup crushed pineapple, drained but juicy
• 1/4 cup unsweetened shredded coconut, toasted for depth
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 tsp ground cinnamon, freshly ground for spice
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp sea salt, finely ground to balance sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners for easy removal.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, cinnamon, and sea salt until no lumps remain.
3. Add olive oil, beaten eggs, and vanilla extract to the dry ingredients, stirring until just combined—tip: overmixing leads to dense muffins.
4. Fold in grated carrots, crushed pineapple, and toasted coconut until evenly distributed throughout the batter.
5. Spoon the batter into the prepared muffin tin, filling each cup 3/4 full to allow for rising.
6. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean—tip: rotate the tin halfway for even baking.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—tip: they firm up as they cool.

These muffins boast a moist, tender crumb with a symphony of sweet and spicy notes. Serve them warm with a dollop of coconut yogurt for an extra indulgent breakfast or snack.

Vegan Morning Glory Muffins

Packed with flavor and fiber, these Vegan Morning Glory Muffins are your go-to breakfast hack. **Bake** a batch and watch them disappear by noon.

Ingredients

• 1 1/2 cups whole wheat flour, finely sifted
• 1 cup coconut sugar, unrefined and grainy
• 2 tsp baking soda, aluminum-free
• 1/2 tsp sea salt, finely ground
• 1 tbsp cinnamon, freshly ground
• 2 cups carrots, finely grated
• 1 large apple, peeled and shredded
• 1/2 cup raisins, plump and juicy
• 1/2 cup walnuts, roughly chopped
• 1/2 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure and aromatic
• 1/4 cup water, room temperature

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, coconut sugar, baking soda, sea salt, and cinnamon until no lumps remain.
3. Fold in the grated carrots, shredded apple, raisins, and walnuts until evenly distributed.
4. Pour in the melted coconut oil, vanilla extract, and water. Stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety soft with a hint of crunch, these muffins are a morning game-changer. **Drizzle** with almond butter or serve alongside a cold-pressed juice for the ultimate breakfast duo.

Morning Glory Muffins with Coconut and Pineapple

Every bite of these muffins is a tropical getaway, packed with juicy pineapple and sweet coconut for a morning boost that’s anything but ordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a touch of sweetness
• 1/4 cup brown sugar, packed for deep molasses notes
• 1 tsp baking soda, to lift the batter
• 1/2 tsp salt, to balance the flavors
• 1 tsp cinnamon, ground for warmth
• 2 large eggs, farm-fresh and beaten
• 1/2 cup vegetable oil, for moisture
• 1 tsp vanilla extract, pure for aromatic depth
• 1 cup grated carrots, for a hint of earthiness
• 1/2 cup crushed pineapple, drained but juicy
• 1/2 cup shredded coconut, sweetened for tropical flair
• 1/2 cup raisins, for chewy bursts of sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon until well combined.
3. In another bowl, mix the beaten eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing leads to tough muffins.
5. Fold in the grated carrots, crushed pineapple, shredded coconut, and raisins until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Bursting with moisture and flavor, these muffins offer a delightful contrast between the tender crumb and the chewy raisins. Serve them warm with a dab of butter or enjoy them as a grab-and-go breakfast for a taste of the tropics any day.

Low-Sugar Morning Glory Muffins

Transform your morning routine with these Low-Sugar Morning Glory Muffins—packed with flavor, fiber, and just the right amount of sweetness to kickstart your day.

Ingredients

• 1 1/2 cups whole wheat flour, finely sifted
• 1/2 cup coconut sugar, lightly packed
• 1 tsp cinnamon, freshly ground
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 2 farm-fresh eggs, room temperature
• 1/2 cup unsweetened applesauce, smooth
• 1/4 cup rich extra virgin olive oil
• 1 tsp pure vanilla extract
• 1 cup carrots, finely grated
• 1/2 cup walnuts, roughly chopped
• 1/4 cup raisins, plump and juicy

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the whole wheat flour, coconut sugar, cinnamon, baking soda, and sea salt until well combined.
3. In another bowl, beat the eggs lightly, then mix in the applesauce, olive oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—overmixing leads to tough muffins.
5. Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Not only do these muffins boast a moist, tender crumb and a delightful crunch from the walnuts, but their natural sweetness from the carrots and raisins makes them a guilt-free pleasure. Serve them warm with a dollop of Greek yogurt for an extra protein boost.

Morning Glory Muffins with Carrots and Zucchini

Alright, let’s dive into these Morning Glory Muffins—packed with carrots, zucchini, and a whole lot of love. **Grab** your mixing bowls and preheat that oven; we’re about to bake up a storm.

Ingredients

• 1 ½ cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for that perfect sweetness
• 1 tsp baking soda, to give them rise
• 1 tsp ground cinnamon, for a warm spice kick
• ½ tsp salt, to balance the flavors
• 2 large farm-fresh eggs, beaten until fluffy
• ½ cup vegetable oil, for moisture
• 1 tsp pure vanilla extract, for depth
• 1 cup grated carrots, for a sweet crunch
• 1 cup grated zucchini, squeezed dry for the perfect texture
• ½ cup shredded coconut, for a tropical twist
• ½ cup chopped walnuts, for a nutty finish

Instructions

1. **Preheat** your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, **whisk** together the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, **combine** the eggs, oil, and vanilla extract until smooth.
4. **Fold** the wet ingredients into the dry ingredients until just combined—don’t overmix!
5. **Stir** in the carrots, zucchini, coconut, and walnuts until evenly distributed.
6. **Divide** the batter evenly among the muffin cups, filling each about ¾ full.
7. **Bake** for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool** in the pan for 5 minutes, then transfer to a wire rack to cool completely.

**Get** ready for muffins that are moist, flavorful, and packed with texture. Serve them warm with a dollop of cream cheese or enjoy them as a grab-and-go breakfast. Either way, they’re a total win.

Spiced Morning Glory Muffins with Cinnamon and Nutmeg

Oven-ready and packed with warmth, these muffins blend cozy spices with wholesome ingredients for a breakfast that feels like a hug.

Ingredients

• 1 1/2 cups whole wheat flour, freshly milled for nutty depth
• 1 cup granulated sugar, for a sweet balance
• 1 tsp baking soda, to lift the batter
• 1/4 tsp salt, to enhance flavors
• 1 tsp ground cinnamon, for spicy warmth
• 1/2 tsp ground nutmeg, for aromatic sweetness
• 2 farm-fresh eggs, beaten until fluffy
• 1/2 cup rich extra virgin olive oil, for moist texture
• 1 tsp pure vanilla extract, for fragrant depth
• 2 cups grated carrots, for vibrant color and sweetness
• 1/2 cup crushed pineapple, drained, for tropical tang
• 1/2 cup shredded coconut, for chewy texture
• 1/2 cup chopped walnuts, for crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy cleanup.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
3. In another bowl, combine the beaten eggs, extra virgin olive oil, and vanilla extract, stirring until the mixture is smooth and homogenous.
4. Fold the wet ingredients into the dry ingredients with a spatula, mixing just until combined to avoid tough muffins.
5. Gently stir in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, ensuring they set properly.

Soft with a tender crumb, these muffins offer a symphony of textures from the crunchy walnuts and chewy coconut. Serve them warm with a dollop of cream cheese or enjoy them as a grab-and-go snack for a spicy-sweet treat any time of day.

Morning Glory Muffins with Nuts and Seeds

Snag a bite of sunshine with these Morning Glory Muffins—packed with crunch, chew, and a hint of spice. Perfect for on-the-go munching or a lazy brunch spread.

Ingredients

• 1 cup whole wheat flour, nutty and wholesome
• 1 cup all-purpose flour, finely sifted
• 1/2 cup brown sugar, deeply molasses-kissed
• 2 tsp baking soda, freshly opened for maximum lift
• 2 tsp cinnamon, warmly aromatic
• 1/2 tsp salt, finely ground sea salt
• 2 cups carrots, grated on the fine side of your box grater
• 1 large apple, peeled and grated, choose a tart variety for balance
• 1/2 cup shredded coconut, unsweetened and toasted
• 1/2 cup walnuts, roughly chopped for rustic texture
• 1/2 cup sunflower seeds, raw and crunchy
• 3 large eggs, farm-fresh and room temperature
• 1/2 cup vegetable oil, light and neutral
• 1/2 cup applesauce, unsweetened and smooth
• 2 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease generously.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, brown sugar, baking soda, cinnamon, and salt.
3. Stir in grated carrots, apple, coconut, walnuts, and sunflower seeds until evenly distributed.
4. In another bowl, beat eggs lightly. Mix in vegetable oil, applesauce, and vanilla extract until smooth.
5. Pour wet ingredients into dry. Fold gently until just combined—overmixing leads to tough muffins.
6. Divide batter evenly among muffin cups, filling each to the top for a generous dome.
7. Bake for 20-25 minutes, until a toothpick inserted comes out clean and tops are golden.
8. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Crunch into these muffins for a texture party—moist from the apple and carrots, crispy from the nuts and seeds. Try them sliced and toasted with a smear of cream cheese for a next-level breakfast.

Mini Morning Glory Muffins for Kids

Rise and shine with these bite-sized delights that pack a punch of flavor and nutrition, perfect for tiny hands and big appetites.

Ingredients

• 1 cup whole wheat flour, finely sifted
• 1/2 cup brown sugar, packed and molasses-rich
• 1 tsp baking soda, freshly opened for maximum rise
• 1/2 tsp salt, fine sea variety
• 1 tsp cinnamon, ground and aromatic
• 2 large eggs, farm-fresh and room temperature
• 1/2 cup unsweetened applesauce, smooth and chunky-free
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp pure vanilla extract, Madagascar-sourced
• 1 1/2 cups carrots, finely grated and moisture-patted
• 1/2 cup raisins, plump and juicy
• 1/2 cup walnuts, chopped and toasted

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, brown sugar, baking soda, salt, and cinnamon until no lumps remain.
3. In another bowl, beat the eggs lightly, then stir in the applesauce, coconut oil, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients, mixing just until incorporated—overmixing leads to tough muffins.
5. Gently stir in the grated carrots, raisins, and walnuts, distributing evenly throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins boast a moist, tender crumb with a sweet-spicy aroma, thanks to the cinnamon and brown sugar. Serve them warm with a dollop of cream cheese for an extra indulgent treat, or pack them in lunchboxes for a midday energy boost.

Morning Glory Muffins with Cream Cheese Frosting

Start your day with a bang! These Morning Glory Muffins pack a punch of flavor, topped with a luscious cream cheese frosting that’ll make your taste buds dance.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1 tsp baking soda, to fluff things up
• 1/2 tsp salt, to balance the sweetness
• 2 tsp cinnamon, for a warm spice kick
• 2 large farm-fresh eggs, beaten until frothy
• 1/2 cup vegetable oil, for moist texture
• 1 tsp pure vanilla extract, for aromatic depth
• 2 cups grated carrots, for a vibrant crunch
• 1/2 cup crushed pineapple, drained, for tropical sweetness
• 1/2 cup shredded coconut, for a chewy bite
• 1/2 cup chopped walnuts, for a nutty contrast
• 8 oz cream cheese, softened, for creamy frosting
• 1/4 cup unsalted butter, softened, for richness
• 1 cup powdered sugar, for smooth sweetness
• 1 tsp vanilla extract, for frosting flavor

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, mix the eggs, oil, and vanilla until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed.
5. Gently stir in the carrots, pineapple, coconut, and walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
9. For the frosting, beat the cream cheese and butter until smooth.
10. Gradually add the powdered sugar and vanilla, beating until fluffy.
11. Once the muffins are completely cool, spread the frosting on top.

Delight in the contrast of the moist, spiced muffin with the smooth, tangy frosting. Serve these beauties at brunch or as a sweet afternoon pick-me-up.

Morning Glory Muffins with Dried Fruits

Absolutely no morning is complete without these vibrant Morning Glory Muffins packed with dried fruits—**moist**, **flavor-packed**, and ready to kickstart your day with a sweet, nutritious punch.

Ingredients

• 1 1/2 cups whole wheat flour (stone-ground for extra nuttiness)
• 1/2 cup granulated sugar (fine, for smooth blending)
• 1/2 cup brown sugar (packed, for deep molasses notes)
• 2 tsp baking soda (fresh, for maximum rise)
• 2 tsp ground cinnamon (aromatic, for warmth)
• 1/2 tsp salt (fine sea salt, for balanced flavor)
• 2 cups grated carrots (fresh, for juicy sweetness)
• 1 large apple, peeled and grated (crisp, for a tart contrast)
• 1/2 cup raisins (plump, for chewy bites)
• 1/2 cup chopped dried apricots (bright, for a tangy twist)
• 3 large eggs (farm-fresh, for richness)
• 1/2 cup vegetable oil (light, for moist texture)
• 1 tsp pure vanilla extract (high-quality, for aromatic depth)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners for easy release.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt until no lumps remain.
3. Fold in the grated carrots, apple, raisins, and dried apricots until evenly distributed throughout the dry ingredients.
4. In a separate bowl, beat the eggs lightly, then mix in the vegetable oil and vanilla extract until fully combined.
5. Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together—**overmixing leads to tough muffins**.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—**this prevents steaming and sogginess**.

Out of the oven, these muffins boast a tender crumb, studded with juicy fruits and a hint of spice. Serve them warm with a dollop of Greek yogurt or enjoy them as a grab-and-go breakfast for a wholesome start.

Conclusion

So, there you have it—12 scrumptious Morning Glory muffin recipes to brighten your breakfast table! Whether you’re craving something classic or adventurous, this roundup has a little something for everyone. We’d love to hear which recipe stole your heart, so don’t forget to leave a comment below. And if you enjoyed this collection, why not spread the joy? Share it on Pinterest for fellow muffin lovers to discover!