This morning glory muffin recipe is a healthier version of my youngest son’s favorite bakery treat. Loaded with apples and carrots, these morning glory muffins are a delicious way to add extra fruits and vegetables to your daily diet.
These Morning Glory muffins are not simply a frosting-free cupcake (ie loaded with added sugar and refined flour). Each little muffin contains 2/3 of a daily serving of fruits and veggies.
Increasing the amount of carrots and apples also lets you reduce the overall amount of added sugar. The result is an overloaded morning glory muffin that is super moist, dairy-free, and low in added sugar (just 4 grams or 1 teaspoon per muffin).
I use an ice cream scoop when filling the muffin pans with batter. I find that this is an easy, mess-free way of creating uniform muffins
Recipe makes 12 muffins.
Overloaded Morning Glory Muffin Recipe
These healthier Morning Glory Muffins are a delicious way to sneak extra veggies and fruit into your day.
- 2 cups grated carrots *
- ½ cup raisins *
- 1 apple * (cored and grated, ~1 cup)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 large eggs
- ½ cup canola oil or avocado oil **
- ¼ cup coconut sugar or maple syrup
- ½ tablespoon pure vanilla extract
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole wheat flour (or 1/3 cup coconut flour for gluten free muffins)
Preheat oven to 350 degrees F
Line muffin pans with 16 paper cups
Mix carrots, apples and raisins in a bowl
Add cinnamon and cloves to carrot mixture, stir and set aside
Combine eggs, oil, maple syrup, and vanilla in a separate medium size bowl and mix until well blended
Combine whole wheat flour or coconut flour, baking powder, baking soda, and salt in a small bowl
Add flour mixture to eggs and stir until uniform
Add the carrot mixture and stir until thoroughly combined
Scoop 1/4 cup of batter into prepared muffin cups (an ice cream scoop makes this easy and uniform)
Bake in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean
Let muffins cool before serving
Overloaded Morning Glory Muffin Gluten-Free Recipe
These Overloaded Morning Glory Muffins can also be made with coconut flour instead of whole wheat flour. Coconut flour is naturally gluten-free and higher in fiber than regular whole wheat flour.
- * Peel carrots and apple if not using organic as they consistently test positive for high amounts of pesticide residues. Read more on pesticides and produce.
- ** I choose to purchase non-GMO canola oil because 94% of canola grown in the US is genetically engineered to be herbicide tolerant (i.e. it will keep growing when sprayed with chemicals such as glyphosate (Roundup®)). In Canada, 95% of canola is genetically engineered. Read more on genetically modified foods.
Did you make these overloaded morning glory muffins? I would love to see how they turned out!! Please share your creation with me by adding your photo to Pinterest and give this recipe a 5-star rating ★. Thank you!
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This recipe was originally published on February 23, 2017. The recipe has been updated to include a whole wheat flour muffin version and enhanced instructions. Refreshed photos and process photos have also been added.