These whole wheat morning glory muffins are an easy, make-ahead breakfast or snack that's just bursting with fresh flavors.
These Morning Glory Muffins are an easy, make-ahead, healthy breakfast or snack that’s just bursting with fresh flavors and good-for-you ingredients!
Do you love muffins as much as we do? They are a staple in our kitchen because they freeze so well and make a great morning option (or afternoon snack) when I don’t want to cook. A few seconds in the microwave and they’re warm, fresh, moist and tender. Perfect!
These particular muffins are near and dear to my heart, since they are modified from the Morning Glory Muffins that I grew up with from my favorite farm stand and bakery on Martha’s Vineyard…just up the road from my parents’ house.
The Morning Glory Farm cookbook is one of my favorite cookbooks of all time, and it’s one that I use over and over again.
I tweaked the bakery’s original recipe to make it a little bit more nutritious, but I kept all of the delicious flavor and texture that I know and love. Trust me, with a cup of coffee and some yogurt on the side, you will soon discover your new favorite breakfast!
Tips For Making These Morning Glory Muffins:
- Once they have cooled completely you can freeze them
- You can sub the apple for different fruits such as blueberries, or I often like to swap out the apple in favor of 1/2 cup of chopped pecans!
- For a little indulgence try adding white chocolate chips
- Serve with yogurt and fruit
Other easy muffin recipes that you might enjoy:
- Healthy Apple Muffins
- Whole Wheat Banana Blueberry Muffins
- Orange Cranberry Corn Muffins
- Two-Ingredient Pumpkin Spice Muffins
Morning Glory Muffins
These whole wheat morning glory muffins are an easy, make-ahead breakfast or snack that's just bursting with fresh flavors.
Ingredients
- 1 ¼ cups packed brown sugar
- 3 eggs
- ¼ cup oil (I use a neutral oil like canola, vegetable or avoacado oil)
- ½ stick (1/4 cup) butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or sub with whole wheat pastry flour)
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon
- 2 cups shredded carrots
- ½ cup raisins
- 1 cup finely-chopped apples (OR I like to substitute with just 1/2 cup of chopped pecans)
- Optional: turbinado sugar for the tops
Instructions
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Preheat oven to 350°F (180°C)
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Line muffin tin with paper liners or spray with cooking spray.
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In a large bowl, whisk together sugar, eggs, oil, butter and vanilla.
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In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
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Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
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Fold in carrots, raisins, and apples (or pecans).
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Divide batter evenly among prepared muffin cups. Sprinkle with turbinado sugar.
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Bake for 20 minutes, or until toothpick inserted in center comes out clean.
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I love making muffins because they make a delicious breakfast or dessert and freeze so well! But I agree, sometimes they can be full of calories and no-so-good ingreidnets. These morning glory cuties sound delicious, Blair! I would happily devour this entire batch in no time!
Totally agree, Gayle! They’re so convenient to have on hand!
These muffins look so moist and delectable ! I have never tried making muffins with whole wheat flour thinking it might turn dense , but these look soft. Thanks for sharing Blair 🙂
Definitely give these a try, Ruwani! No dense baked goods here! 🙂
I have yet to make morning glory muffins. It’s been forever on my to-do list. These look amazing!
And you’re the muffin queen, Megan! You gotta make them soon!
Muffins are my favorite thing to bake! I pretty much always have some in my freezer, and I love healthier options like these!
Me too, Kristine! Thanks so much for stopping by!
These look delicious!! I can’t wait to try them with my kids!
Thanks, Kimber! They’re so great for kids (added fruits and veggies), but they taste like a treat!
These look so delicious! Would you believe that I worked at Morning Glory Farm for a summer in college? MV holds such a special place in my heart. Anyway, I really love your blog, and as a relative newbie blogger, really look up to it 🙂
No way, Lucy!!!?! That’s awesome! If you worked in the shop, I probably saw you there. It’s definitely been my favorite farm stand for about 25 years now (or however long it’s been open). You obviously know how good these muffins are, too! 🙂
I was a bit sceptical because I’ve often tried ‘healthier’ muffins but they tasted like crap but these are delicious and approved by my picky two year old (who only goes by blueberry muffins). So awesome to have found a delicious easy snack for my kids, and my husband. I added two tsp of flaxseed as well to make me feel even better eating it and I did them in mini cups(better for small hands and for me when I don’t wanna have a whole muffin). LOL!
Moist, easy, cheap. Perfect.
Wonderful! I’m so glad to hear that your family approves of these muffins, Kim! I was just thinking about them yesterday and craving another batch. 🙂 Time for me to get baking!