These whole wheat morning glory muffins make a healthy breakfast or snack. Made with ground flaxseed, grated carrots, raisins, dried pineapple, and pumpkin seeds, they offer a pleasing medley of flavors and textures.
“What’s the story, morning glory? What’s the word, hummingbird?” I always think of the song from Bye Bye Birdie whenever I hear the phrase “morning glory.” It has nothing to do with the muffins, but the line sticks with me.
The Story Behind Morning Glory Muffins
Morning glory muffins first appeared in the 1970s and are often attributed to a cafe on Nantucket. Since then, many variations have emerged. Typical versions include grated carrots, grated apple, shredded coconut, raisins, and nuts. At my house we jokingly call them “the healthy kitchen sink muffins” because you can add almost anything.
Healthy Breakfast Muffins
These muffins are versatile and forgiving. Think of them as similar to carrot cake in flavor: warm spices, sweet fruit, and crunchy nuts. You can mix and match dried fruits and nuts to suit your pantry or preferences.
In this version I used grated carrots, raisins, and unsweetened coconut. Instead of grated apple I used applesauce for added moisture and natural sweetness, and I reduced added sugar by using pineapple juice. A quarter cup of ground flaxseed adds fiber and nutrients, while dried pineapple chunks offer pockets of sweet tang and toasted walnuts plus pumpkin seeds supply crunch.
Feel free to swap ingredients based on what you like or have on hand. For more antioxidants, replace the raisins and pineapple with a mixture of dried berries such as blueberries, cranberries, or cherries. If you want different textures, vary the nuts—pistachios, almonds, or cashews all work well.
For a tropical variation, try dried papaya, dried mango, toasted coconut, and macadamia nuts. These changes keep the basic method the same while offering new flavor profiles.
Muffin Storage & Leftovers
These morning glory muffins stay moist and keep well at room temperature for several days when stored in an airtight container. For longer storage, wrap individual muffins in plastic wrap or place them in a freezer-safe bag and freeze. They keep well for up to six weeks; thaw to room temperature or warm briefly before serving.
Recipe
Morning Glory Muffins
Ingredients
- ¾ cup light brown sugar (150 g), packed
- ½ cup vegetable oil (102 ml)
- ½ cup applesauce (114 g)
- 2 large eggs
- ½ cup pineapple juice (101 ml)
- 1 teaspoon pure vanilla extract
- 1½ cups whole wheat flour (180 g)
- 1 teaspoon baking soda (6 g)
- 1 teaspoon baking powder (4 g)
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon (7 g)
- ¼ cup ground flaxseed (26 g)
- 1½ cups grated carrots (150 g)
- ½ cup toasted walnuts, roughly chopped (65 g)
- ½ cup unsweetened coconut flakes (58 g)
- ¼ cup raisins (40 g)
- ¼ cup dried sweetened pineapple chunks (52 g)
- ¼ cup pumpkin seeds (41 g)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 12-cup muffin tins or line with paper liners. Set aside.
- In a large bowl, whisk together the brown sugar, oil, applesauce, eggs, pineapple juice, and vanilla until smooth.
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon, and ground flaxseed.
- Add half of the dry ingredients to the wet mixture and stir to combine, then fold in the grated carrots. Add the remaining dry ingredients and mix until no dry streaks remain.
- Fold in the walnuts, coconut, raisins, dried pineapple chunks, and pumpkin seeds until evenly distributed.
- Divide the batter among the 16 muffin cups; liners will be nearly full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5–8 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Mix-in options:
- Swap raisins and pineapple for a mix of dried berries (blueberries, cranberries, cherries) for more antioxidants.
- Try different nuts—pistachios, almonds, cashews, or macadamia nuts change the texture and flavor.
- For a tropical twist use dried papaya, dried mango, toasted coconut, and macadamia nuts.
Storage: Store muffins in an airtight container at room temperature for several days. For longer storage, wrap individually and freeze for up to six weeks. Thaw to room temperature or warm briefly before serving.
Nutrition
Calories: 235 kcal • Carbohydrates: 27 g • Protein: 4 g • Fat: 13 g • Fiber: 3 g • Sugar: 14 g
Nutrition information is an approximation.
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