If you love a muffin that’s going to keep you full and packed with healthy ingredients, these Morning Glory Muffins are such a good one to keep on repeat. I make Morning Glory Muffins when I want something filling for breakfast that still feels homemade and comforting. They’re loaded with carrots, apples, warm spices, and just the right amount of sweetness.

These muffins are soft but substantial, naturally sweet from fruit and brown sugar, and perfect for busy mornings. Morning Glory Muffins are one of those recipes that feel wholesome without tasting “too healthy,” which I really appreciate.

Why You Will Love These Morning Glory Muffins

You will love these Morning Glory Muffins because they’re full of flavor and texture in every bite. The shredded carrots and apples keep them incredibly moist, while the whole wheat and oat flour give them a hearty, satisfying base.

The cinnamon, ginger, and nutmeg add warmth without being overpowering. I also love how the raisins bring little pops of sweetness throughout. If you add the coconut, it gives a subtle chew that works so well with the other ingredients.

These morning glory muffins are great for meal prep, they freeze well, and they make breakfast feel just a little more special.

What You Will Need

To make these Morning Glory Muffins, you’ll start with vegetable oil and brown sugar for moisture and sweetness. Eggs help bind everything together. Shredded carrots and apples add natural sweetness and texture, while vanilla and orange juice brighten the flavor. Whole wheat flour and oat flour create a hearty base, and baking soda and baking powder help the muffins rise. Salt balances the sweetness, and cinnamon, ginger, and nutmeg bring warm spice. Raisins add chewy sweetness, and shredded coconut is optional for extra texture.

Ingredients

• 3/4 cup vegetable oil
• 1 cup brown sugar, packed
• 3 eggs, room temperature
• 2 cups shredded carrots, packed
• 1 cup shredded apples
• 2 teaspoons vanilla extract
• 1/4 cup orange juice
• 1 1/4 cup whole wheat flour
• 1 cup oat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup raisins

How to Make Morning Glory Muffins

Begin by preheating your oven to 425°F. Line muffin cups with paper liners and lightly grease the tops of the muffin tins to prevent sticking.

In a large bowl, whisk together the vegetable oil, brown sugar, and eggs until smooth and well combined. Stir in the shredded carrots, shredded apples, vanilla extract, and orange juice.

Add the whole wheat flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg directly into the bowl with the wet ingredients. Gently whisk everything together just until combined. Be careful not to overmix the batter.

Fold in the raisins until evenly distributed.

Scoop about 1/3 cup of batter into each prepared muffin cup. Bake at 425°F for 5 minutes. Then, without removing the muffins from the oven, reduce the temperature to 375°F and continue baking for another 12 minutes, or until the tops spring back lightly when touched and a knife inserted into the center comes out mostly clean.

Let the Morning Glory Muffins cool before serving.

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