Morning Glory Muffins


These muffins are packed with carrots, apples, coconut, walnuts and a bit of brown sugar and spice. They are oil-based, so they keep well and have a hearty texture. The dark raisins and walnuts are classic ingredients, but feel free to play with golden raisins or pecans as well. The combination of carrots, apple and coconut with the raisins and nuts is what makes these Morning Glory Muffins, so keep those ingredients intact.

Image: Peter Muka

Morning Glory Muffins
Makes: Makes 12 muffins
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • ⅔ cup flavorless vegetable oil such as canola or safflower
  • ¾ cup firmly packed light brown sugar
  • 3 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 large, crisp red apple, peeled and diced, such as a Honeycrisp
  • ⅔ cup raisins
  • ⅔ cup walnut halves, chopped
  • ½ cup unsweetened coconut
  1. Position rack in center of oven. Preheat oven to 350°F. Coat a 12-cup standard-sized muffin tin with nonstick spray or line with paper liners.
  2. Whisk together flour, baking soda, cinnamon and salt in a large bowl to aerate and combine.
  3. In another bowl, whisk together the oil, sugar, eggs and vanilla. To this wet mixture stir in the carrots, apple, raisins, nuts and coconut.
  4. Add the wet to the dry ingredients in the large bowl and fold together with a large rubber spatula just until batter is combined.
  5. Divide batter equally among muffin cups and bake for about 20 to 30 minutes or until a toothpick inserted in the center shows a few crumbs clinging. Cool pan on rack. Serve warm or at room temperature. These muffins are best eaten the day they are baked, although you can hold them overnight in an airtight container at room temperature.

Bakepedia Tips

  • Most muffins are baked at higher temperatures to help them “pop” and create a nice dome. This batter is so dense that it works best at 350°F.
  • You could use regular all-purpose four, but we like using King Arthur’s White Whole Wheat flour for a little bit more nutrition.
  • Note that the coconut recommended is unsweetened and you might have to go to a natural-foods store to find it. You could use the sweetened flaked coconut found in the supermarket, but your muffins will be much sweeter.
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