Morning Glory Muffinsare a healthy, sweet, no-fuss treat that can be enjoyed anytime of day. The fun part is that you can add just about anything to them and they turn out delicious.

close up picture of morning glory muffins in a tin

These muffins are one of my favorites because they are hearty and wholesome.They are made with 100% whole wheat flour, carrots, crushed pineapple, coconut, and a few other basic ingredients that you most likely have on hand. Everyone in my family devours these muffins and lovingly calls them bunny muffins because of the carrots. They have a great mixture of flavors- sweet with hints of spice cake. These muffins make for a quick and healthy breakfast on the go, for a great snack, or to celebrate a special occasion.You can’t go wrong with them(or myblueberry muffinsorapple cinnamon muffinsorlemon poppy seed muffins….haha.)

three morning glory muffins stacked on top of each other

Why You’ll Love This Recipe

Satisfying and Filling: These muffins are full of good-for-you ingredients that will help you stay full for a long time.
Whole Grain Goodness: It’s not everyday that you find a whole grain muffin that tastes this good.
Versatile:They make a great breakfast, easy snack, lunchbox addition and more.

Ingredients

Whole Wheat Flour
Baking Soda
Ground Cinnamon
Salt
Sugar
Eggs
Butter
Vanilla Extract
Carrots
Crushed Pineapple
Shredded Coconut

See the recipe card below for full information on ingredients and quantities

top view of ingredients for morning glory muffins in bowls

How to Make Morning Glory Muffins

Step #1. Preheat the oven and grease a 12 cup muffin tin. Set aside.

muffin batter being scooped into muffin tins

Step #3.Add the pineapple, carrots, and coconut and stir just until combined. Scoop 1/3 cup of batter into each well of the muffin tin.

ingredients for morning glory muffins in a bowl

Step #2.In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.

Step #4.Bake the muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Let the muffins cool for 5 minutes, then turn out onto a cooling rack. Let cool another 10 minutes, then serve.

Recipe FAQs

What to do if muffins are undercooked?

Put them back into the oven for 3-5 minutes. Then insert a toothpick into the center of one muffin. If the toothpick comes out clean, they are done.

How do you keep muffins moist?

In order to keep muffins as moist as possible, I let the muffins cool completely before storing them in an airtight container or Ziploc. This seems to do the trick.

Why are they called Morning Glory Muffins?

From what I read, Morning Glory Muffins were created by a chef named Pam McKinstry. She worked at a café in New England named Morning Glory. Interesting little tidbit.

What can I add to Morning Glory Muffins?

One great thing about this muffin is once you have the base you can swap in and out some of the “extras”. Some ideas of ingredients to add are: nuts, raisins, wheat germ, apples, flax seed, pecans, or orange zest.

picture of morning glory muffins in front of and in a wire basket

Expert Tips

Make sure that you drain your pineapple really well.If the muffins have too much moisture in them, you’ll end up with an outside that it overcooked and a gummy middle which just doesn’t taste good.
Make sure your carrots are finely grate so they cook evenly.
Be careful not to overmix your ingredients– overmixing makes your muffins tough.
Use an ice cream scoop to dish your batter into the muffin tin.It makes it SO easy to get the right amount quickly.