What is a Morning Glory Muffin?
The original recipe was created by the Morning Glory Cafe on Nantucket back in 1978. They are known for being packed with apples, carrots, pineapple, raisins, coconut, and pecans. Morning Glory Muffins live up to their name because they not only taste amazing, but are quite hearty and filling as a breakfast because of all that produce in each one.
Can You Freeze Morning Glory Muffins?
Morning Glory Muffins freeze extremely well and last 3-4 months in the freezer. Wrap each individual muffin in two layers of plastic wrap before freezing. To thaw, leave them wrapped on the counter at room temperature for 2-3 hours or pop them in the microwave for 30 seconds.
Are Morning Glory Muffins Healthy?
Yes, Morning Glory Muffins are healthy if you make them exactly as written in this recipe. If you wanted to make them even healthier, you could substitute some of the flour for whole wheat flour, as well as substitute half of the canola oil for applesauce.
How Many Calories are in a Morning Glory Muffin?
This recipe makes 16 hearty muffins and each one has a calorie count of 327 kcal. They are each high in protein with 22 grams per muffin and low in sugar with only 3 grams each.
Products I Used to Make This Recipe
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Morning glory muffins are loaded with carrots, apples, pineapple, pecans and raisins. They are super moist and tender muffins your kids will love!
Ingredients
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1 1/4 C sugar
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2 1/4 C flour
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1 Tb cinnamon
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2 tsp baking soda
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1/2 tsp salt
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1/2 C shredded coconut
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1/2 C raisins
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1 large apple, peeled and grated
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1 C crushed pineapple, drained
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2 C grated carrots
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1/2 C chopped pecans
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3 eggs
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1 C canola oil
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1 tsp vanilla
Instructions
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Position oven rack to the lower third of the oven and preheat to 350 degrees.
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Whisk together in a large bowl the sugar, flour, cinnamon, baking soda and salt. Add the coconut, raisins, apple, pineapple, carrots and nuts. Stir well to combine.
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In a separate bowl, whisk together the eggs, oil and vanilla. Pour into the dry ingredients and blend until mixed well, but do not over mix!
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Line 16 muffin tins with paper liners and fill each to the brim. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. After cool, store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 327
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 30 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 205 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 35 mg
Keywords: healthy breakfast muffins, homemade muffin recipe,
I am planning to make these muffins today…I’m just wondering if you ever updated the recipe?
I hope you love them as much as we did! I have used 1/2 wheat flour and 1/2 white.. They turned out heavier but still good. That is all I have played with so far
My kitchen smells wonderful…and the muffins taste very good! I expect they will be a hit for the brunch tomorrow.
I altered the recipe slightly. Sugar 3/4 cup brown, 1/2 cup white. I used dried cranberries instead of raisins and only used 1 1/2 cup chopped baby carrots because I underestimated what I had in the fridge 🙁 I was worried, but it didn’t seem to mess up the taste/texture with missing 25% of the carrot ingredient. When I make them again, I’ll use the whole 2 cups.
Plus, found out the food processor is broken, so I hand chopped everything using something that look like this: http://www.zesco.com/Hand-Food-Chopper-Stainless-Steel-Winco-FCS-3-pz772D232.htm
That is a great little chopper!
I made 16 muffins with the batch. The first 8 were -without- nuts for the picky eaters, then I added 1/4 C chopped pecans to the batter for the other 8 muffins.
I was thinking about cutting back 1/4 cup on the flour next time and adding 1/4 cup of oats to the mix, plus 2-3 tablespoons of honey maybe? They are really good but I do like to experiment with a recipe.
Thanks for posting this on your blog…I looked a dozen other recipes before choosing yours to play with.
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David from North Texas.
I have been playing with my recipes for baked goods for years. Here are a few of my favorite tricks should you come back to this recipe. I think I’ll give these a try myself tomorrow morning, so can let you know what I find through my own trials and error process 🙂
You can buy unsweetened coconut, it cuts down on the sugar.
I like the applesauce replacement, but sometimes find my baked good is a bit too dry in end. So, I use a bit of applesauce and a couple of tablespoons of yogurt. All yogurt is too moist, so the combo seems to work.
I use agave for most of the sugar in my baking and haven’t yet had a problem. I also use honey at times and have even made a simple syrup from the honey/agave and 1 cup water, bring to a simmer and cook for 5 minutes then cool completely before use. This works in things like ice cream.
I also use Just Whites a lot in my baking. This cuts the calories and cholesterol in recipes and doesn’t affect the outcome. Plus, it can be less expensive than using all eggs or especially all egg white when you start with the traditional egg.
I like David’s idea of using the oats. I have some quick cooking GF oats in my pantry, so will give those a try. I may whiz them up in the food processor though to cut their size a bit. This is something that’s regularly done in GF baking when using oats. It helps them to absorb the liquid better.
Just found your blog today through Pinterest. Cannot wait to try some of your recipes. Happy blogging!
Lisa
I would be the only one in my family to eat these 🙂 Do you think they would freeze well and then just take out couple at a time to eat
Absolutely Carmon! I hope you love them as much as we did
My great grandson is vegan. I was wondering what I could do to change it to vegan. I wasn’t going to put coconut in though. Help!
Terry
Hi Terry! Unfortunately, I have no experience with vegan baking so I can’t speak from experience as to what would work to replace the eggs. I know there are options out there but that is outside of my experience. Good luck!