morning glory muffins

$4.47 recipe / $0.25 each
by Beth - Budget Bytes
5 from 8 votes
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Nom nom nom… (I’m eating one of these as I type this blog post)

So, I’m usually not that into muffins because they really just seem like cupcakes in disguise. Morning glory muffins, on the other hand, are chock full of all sorts of delicious, good for you things. My morning glory muffins have oat bran, shredded carrots, applesauce, raisins, walnuts and coconut, but there are tons of other options. In the future, I plan on experimenting with shredded zucchini, pumpkin puree and pineapple. If you’re planning to experiment with other ingredients, just try to keep the ratio of wet to dry ingredients the same to keep the consistency of the batter the same.

That being said, they are still muffins and still have a decent amount of sugar so I’m reserving these for those long, lazy weekend mornings when I want something special with my cup of coffee. The recipe makes 14 and since I’m only planning to eat them as a treat, the majority will be frozen. Baked goods freeze beautifully, just make sure to wrap them up tightly to prevent freezer burn.

Morning Glory Muffins

morning glory muffins on cooling rack


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Morning Glory Muffins

5 from 8 votes
Morning glory muffins are a unique mix of fruit, vegetables, and nuts all packed into one naturally sweet muffin!
Author: Beth - Budget Bytes
Servings 14
Prep 20 mins
Cook 30 mins
Total 50 mins

Ingredients

  • 1 cup all-purpose flour ($0.10)
  • 1 cup whole wheat flour ($0.16)
  • 1/2 cup oat bran ($0.52)
  • 1 cup sugar ($0.18)
  • 2 tsp baking soda ($0.08)
  • 2 tsp cinnamon ($0.12)
  • 1/4 tsp salt ($0.02)
  • 1/2 cup vegetable oil ($0.24)
  • 3/4 cup unsweetened applesauce ($0.38)
  • 3 lg eggs ($0.53)
  • 1 tsp vanilla ($0.28)
  • 2 cups 4 med carrots, shredded ($0.49)
  • 1/2 cup raisins ($0.28)
  • 1/2 cup walnuts, chopped ($0.84)
  • 1/2 cup shredded coconut ($0.25)

Instructions 

  • Wash and peel the carrots. Using a cheese shredder, shred the carrots into a bowl and then set them aside. Preheat the oven to 375 degrees.
  • In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
  • In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.
  • Line a muffin tin with paper cups or spray with non-stick spray. Fill the cups to the top with the muffin batter. Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

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Nutrition

Serving: 1ServingCalories: 273.81kcalCarbohydrates: 37.11gProtein: 5.06gFat: 13.27gSodium: 249.07mgFiber: 3.2g
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close up of morning glory muffin

Step By Step Photos

dry ingredients in mixing bowl
Put all of the dry ingredients in a bowl (flour, sugar, baking soda, cinnamon, salt). Yes, there is a bowl there, it’s just glass so you can’t see it.

 dry ingredients mixed
Stir it all up so it’s evenly mixed.

wet ingredients in separate mixing bowl
Put all of the wet ingredients in a second bowl (oil, applesauce, eggs, vanilla).

wet ingredients whisked
Whisk until evenly combined.

carrots, walnuts, coconut and raisins added to wet ingredients
Add the rest of the ingredients (shredded carrots, walnuts, raisins, coconut) to the wet ingredients and stir it up.

wet and dry ingredients mixed together in one bowl
Pour the wet ingredients onto the dry ingredients…

muffin mix ingredients in bowl
And stir it up. Stir only until everything has moistened and mixed evenly. Over stirring can give the muffins a poor texture.

muffin pan lined with muffin cups and filled with muffin mix to top
Fill the muffin tin up to the top of the wells. Bake at 375 degrees (preheated oven) for about 30 minutes.

cooling muffins on cooling rack
Let the muffins cool on a wire rack.

close up of finished morning glory muffin
Enjoy with a hot cup of coffee while sitting on your porch watching the world go by…

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  1. I made a lot of changes to these muffins based on what I had and what I was looking for, and the recipe is so versatile that they still turned out great! Here are the subs I made if you are considering them as well:

    – 2 c. whole wheat flour instead of half ww half regular (left out the oat bran)
    – 2 mashed bananas instead of applesauce
    – 1 c. shredded carrots, 1 c shredded apples
    – reduced the sugar drastically, to 2 T (and used brown sugar to up the moisture)
    – added 1/4 c coconut milk to make up for loss of moisture from missing sugar

    I like to have frozen muffins on hand for weekdays that won’t give me a sugar crash, and these will be perfect. Obviously the full sugar content would be even better, but these work great as reduced-sugar also.

  2. I made these but replaced the applesauce with crushed pineapple. So delicious! I used the same amount – 3/4c – but I think I could have added in a bit more and it would have had a stronger presence in the taste. Will definitely make them again.

  3. Well…I did what you told us not to do….use oatmeal (ground a bit finer in the food processor) and it did exactly what you said it would😆 the Mix was much too dry. However, after adding some more apple sauce and oil and yogurt and a splash of milk, it was wet enough to put into two loaf pans (not enough cupcake things). After 45 minutes it was done. It tastes amazing and moist despite being a bit crumbly. Will make again…following the recipe exactly. 

  4. These are SO GOOD. I’ve made them several times, both as mini-muffins and full sized muffins. My favorite thing is to replace the vegetable oil with coconut oil. Makes them moist and delicious!

    1. No, unfortunately they have a very different texture and absorb moisture in a different way, so that would drastically change the texture of this muffin.

  5. These turned out absolutely perfect! I followed the recipe to a T and I am very impressed how tasty they are, moist, flavourful and very delicious with a morning cup of coffee or tea! I’m now hooked to your recipes Beth after trying these and the Black Bean slow cooker soup!

    1. Wait till u try the “all you can eat cabbage soup”!! THE BEST soup out there! Even my two kids (8 & 4) love it! Also worth throwing some fresh dill and mushrooms in for variation. I can’t wait to try these muffins tomorrow morning :)

  6. How do you warm the muffins after freezing them? Do you let them thaw on the counter, or maybe warm slowly in the oven? I am trying to think of how to best warm the muffins after freezing so that they do not become dry, nor are soggy from condensation. Thank you!

    1. You can let them thaw at room temperature (which surprisingly doesn’t take that long since they’re not very dense) or I like to just microwave them for 20-30 seconds.

      1. I like to do like Beth says and microwave them for 20-30 seconds and then put in the toaster oven for just a little bit to get the edges a little crisp…be careful not to burn them though!

  7. I made these with 1 cup oats to replace the bran and walnut and they turned out great. I’m excited to take them hiking tomorrow

  8. I made these. I lowered the white sugar a bit and put some honey in. Worked well.

  9. I have been looking for a morning glory recipe for a long time! I had them at a farmer’s market when this bakery had a booth there. I loved it, but I could never find a recipe to make them… but now I have finally found one, and I can finally put this homemade applesauce to good use :)

  10. I’m going to try making these in my heart shaped muffin silicone sheet for Valentine’s day!