What’s the story, morning glory? Evidently a delicious one when it comes to our morning glory muffin recipe. Trust that this is a bite that will live up to its name: Coconut flakes and carrots provide a delicious, yet healthy and earthy flavor full of fiber. But the muffin itself is characteristically sweet with a light touch of cinnamon. It begs the question: Is the muffin a dessert disguised as breakfast, or a breakfast that’s as delicious a dessert? Let’s find out!
Morning Glory Muffins: Sweet, Nutty & Wonderfully Moist
Our delicious morning glory muffins are so full of flavor it will give even the most ardent of night owls reason to smile. That’s thanks to a whole host of healthy and/or delicious ingredients. Yes, it’s true, this muffin recipe is just simply the best in every way.
There’s actually quite a bit of lore behind this recipe. We based our recipe on the original, which was developed in 1978 by Pam McKinstry. She ran the Morning Glory Cafe on the small island of Nantucket, not too far from New York City. A staple of the cafe, the recipe soon was spread far and beyond its original britches. It’s not hard to see why, it tastes as good as it sounds, and is nutritious too. It’s so simple to make too!
First, preheat the oven to 350°F and grease or line your muffin tin. In a large bowl, mix the rolled oats, flour, sugar, baking powder, cinnamon, and salt together before adding shredded coconut, shredded carrots and apple, raisins, and pecans. Meanwhile, in a second bowl, whisk together eggs, oil, apple juice, and vanilla extract. Add the wet ingredients to the dry ingredients and quickly mix everything into a wonderfully fragrant dough.
Fill, but don’t overfill, the dough into the muffin liners and pop them into the oven. After about 25 minutes, your morning glory muffins should aptly be a gorgeous golden brown. Let them cool briefly before transferring them to a wire rack. Now all that’s left to do is enjoy your fragrant creation with a hot cup of coffee, smile as you let your soul and self be nourished. Who knew that easing into the day could be so delicious!
If you enjoyed our morning glory muffins, you’re sure to like other breakfast recipes like our oatmeal honey muffins! Our laidback chocolate chip oat muffins are also a fantastic invitation to revisit an old favorite. But, who says muffins always have to be sweet? Our spinach and tuna muffins with feta and sundried tomatoes prove that muffins are just as good savory too!
Morning Glory Muffins
Ingredients
- 1 cup rolled oats
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- ¾ cup shredded coconut
- 1½ cups carrots shredded
- 1 apple shredded
- ⅓ cup raisins
- ½ cup pecans chopped
- 2 eggs
- ½ cup vegetable oil
- ½ cup apple juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the oats, flour, sugar, baking powder, cinnamon, and salt.
- Add the coconut, shredded carrots, shredded apple, raisins, and chopped pecans. Stir until dry ingredients are evenly mixed in.
- In a separate bowl, whisk the eggs. Combine them with the oil, apple juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin liners, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.