Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. This healthy muffin recipes is the perfect grab and go breakfast or midday snack!

They’re a delicious morning muffin, just like these healthy blueberry muffins, almond flour banana muffins, or healthy carrot muffins.

Healthy morning glory muffins on a towel with a plant nearby

If your worst nightmare is ‘plain’ foods, then these healthy morning glory muffins are your multi-textured, flavorful, and healthy snacks dream come true.

With a bit of everything including nuts, dried fruit, coconut flakes, whole grains, and Instant Pot applesauce, there’s so much to love!

Nutritious and delicious breakfast muffins are busy mornings best friend! I also keep healthy banana zucchini muffins and broccoli cheese egg muffins on hand for a variety.

These Morning Glory Muffins Are

  • Hearty and satisfying
  • 100% Whole wheat (or gluten free if needed!)
  • Moist and flavorful
  • Glorious texture
  • Perfect on the go snack

You don’t need a mixer, they are made in only one bowl, plus they are freezer friendly! I love that about healthy breakfast recipes.

Why Are These Muffins Healthy?

As far as healthy muffin recipes go, this healthy morning glory muffins recipe contains very few ’empty calories,’ relying on nourishing, wholesome ingredients instead. They are perfectly balanced with fiber, heart-healthy fats, vitamins, and minerals!

Veggie loaded muffins are also lower in sugar opting to use maple syrup instead! Using applesauce helps reduce oil and results in a lower fat muffin that is lighter yet still extra moist with a ton of flavor.

Best of all these morning glory muffins can fit into a variety of dietary lifestyles. Choose to use whole wheat for a whole grain muffin, or use gluten free all purpose flour. Either way, these healthier muffins are a morning win.

Original morning glory muffins were created on Nantucket island back in the 70s by the Morning Glory cafe owner, chef Pam McKinstry. They’re said to be a nod to the ‘back-to-the-land’ movement, as a wholesome food packed with a little bit of everything including fruit and veggies. The result was and still is a ‘glorious’ way to start the day!

Sliced healthy morning glory muffin.

Ingredients and Substitutions

While the ingredients list for this morning glory muffin recipe may seem long, don’t worry! It’s primarily pantry staples, making this recipe easy to pull together whenever desired!

  • Flour: Use whole wheat, spelt, or gluten free all-purpose flour (you can see how I experiment with several flours for these healthy zucchini muffins).
  • Eggs: You’ll need one large egg.
  • Applesauce: Mashed banana or plain Greek yogurt may work in its place. Even pumpkin puree could work, but muffin will be less sweet.
  • Sweetener: Honey or maple syrup will work. I can’t guarantee results with a sugar free syrup.
  • Oil: I’ve reduced the oil in this recipe to just ¼ cup (around 1 tsp per muffin) and prefer avocado oil, or coconut oil.
  • Fruit and veggies: Shredded carrots and apple. Any type of apple will work! You may also love these healthy apple muffins or healthy carrot muffins.
  • Vanilla extract: Use pure, natural vanilla extract.
  • Ground cinnamon: This warming spice really enhances the flavor in these morning muffins.
  • Leavening agents: These healthy morning glory muffins rely on baking powder (aluminum free) and baking soda to achieve the correct consistency.
  • Salt: Just a pinch enhances the overall flavor.
  • Dried fruit: I used raisins. Other options include cranberries, chopped dates, apricots, prunes, figs, etc. Use what you have!
  • Coconut: I use unsweetened shredded coconut flakes for flavor, texture, and heartiness. Though, omit them if preferred. I love them in these almond muffins!
  • Walnuts: You can gently crush them by hand rather than having to dirty a chopping board. Pecans, almonds, pine nuts (not a nut), and/or sunflower seeds would also work.

You’ll also need cooking spray (I use Misto).

Whole wheat flour, apple, carrots, applesauce, walnuts, raisins, egg, maple syrup, cinnamon, oil and baking staples.

How to Make Morning Glory Muffins

This morning glory muffins recipe requires just a few simple steps. You could even get the kids involved!

  • Prep: First, preheat the oven to 425 F and spray a nonstick 12-cup muffin pan with cooking spray. I like to use parchment paper liners but they are optional. Set aside.
  • Mix the muffin batter: Meanwhile, in a large mixing bowl, whisk all wet ingredients with leavening agents and flavorings.
  • Gently fold in flour: And stir until just combined.
  • Add veg, fruit and nuts: Stir until carrots, apple, dried fruit, coconut, and nuts are all incorporated into the batter.
  • Fill the muffin tin: Divide the batter evenly among your muffin tin (I use an ice-cream scoop). If you would like you can stud them with oats before baking.
  • Bake: Bake for 7 minutes at 425 F (creates a nice dome top) and then reduce heat to 350 F (without removing the muffins from the oven) and bake for another 13 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs, but not wet).

Optional Variations

These healthy morning glory muffins are truly versatile. Here are just a few ways you can adapt the recipe to your liking!

  • Citrus zest: Add a teaspoon of orange zest for a subtle layer of flavor. 
  • Zucchini: Instead of apple, use shredded zucchini, squeezing out the excess liquid.
  • Crushed pineapple: Another addition in place of shredded carrot and apple is crushed pineapple (1 cup with excess juice squeezed out), these are often called sunrise muffins.
  • Orange juice: Use fresh, unsweetened orange juice (or pineapple juice) in place of some of applesauce for citrusy flavor.


Does the size of my muffin tin matter when making morning glory muffin recipe?

If you want to make mini muffins or jumbo muffins, that shouldn’t be a problem. However, you’ll need to adjust the baking time accordingly.

Do initial bake at 425 F for 7 minutes, and afterwards: for mini, check after 6 minutes; for jumbo, check after about 17 minutes, until a toothpick comes out clean.

How do I get my muffins to be light and fluffy?

If you follow this recipe, as written, it’s slightly dense yet still wonderfully fluffy thanks to the addition of moisture, oil, and a carefully measured ratio of ingredients.

Here are some tips, though for the best healthy morning glory muffins! Remember to use the spoon and level method for measuring your flour, don’t overload your muffins with additional items, and remember to stir batter gently.

Can I use other flour for these healthy morning glory muffins?

I recommend to only use whole wheat, spelt flour or gluten free flour in this recipe.

Save your almond flour for these banana protein muffins, oat flour for healthy oatmeal muffins, and coconut flour for double chocolate coconut flour muffins.

How to serve these muffins for breakfast or brunch?

These high fiber muffins are a highly nutritious start to the day, perfect for pairing with a green smoothie or learn how to make lemon water!

Alternatively, serve them as part of a brunch spread with healthy fruit salad, whole wheat buttermilk pancakes, Instant Pot yogurt, or healthy granola.

How Do I Grate Carrots and Apples for Muffins?

I recommend using the large holes on a box grater and leaving the peel on for extra fiber. There is no need to squeeze out any excess liquid.

Can I Make These Egg Free?

You can experiment with a chia seed egg or learn how to make a flax egg to prepare this morning glory muffin recipe.

Why Are My Muffins Dense?

This can happen if you’ve over mixed the batter or added too much flour/liquid. Follow the recipe the first time. That way, if you make any adjustments, you can see how they affect the texture and tweak them further to your liking.

Healthy morning glory muffins studded with oats and on a white linen.

How Should I Store These Muffins?

Allow the morning glory muffins to cool entirely and then store them at room temperature for 2 days. You can also store them in an airtight container in the refrigerator up to one week.

I FULLY endorse baking a double or triple batch of these healthy morning muffins. Especially when you can store them for up to three months in a resealable freezer bag. For healthy muffin recipes, thaw overnight in the refrigerator.

If you want to enjoy a warm muffin, you can reheat it for 30-40 seconds in the microwave.  

More Healthy Muffin Recipes

You might also enjoy browsing through my entire muffins collection!

healthy morning glory muffins

Healthy Morning Glory Muffins

Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. These muffins are the perfect grab and go breakfast or a midday snack!
5 from 15 votes
Servings 12 muffins
Calories 233
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes



  • Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
  • Add flour and gently mix until combined. Do not over mix.
  • Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
  • Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!


  • Store: Store at room temperature for 2 days or in the refrigerator for 1 week in an airtight container.
  • Freeze: Muffins freeze well for up to 3 months in a resealable bag. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.
  • You can skip coconut flakes but muffins will be a tad less hearty and moist.
  • Mini or jumbo muffins: After initial 7 minutes, for mini, check after 6 minutes; for jumbo, check after about 17 minutes, until a toothpick comes out clean.
  • Zucchini: Instead of apple, use shredded zucchini, squeezing out excess liquid.
  • Crushed pineapple: Another addition in place of shredded carrot/apple is crushed pineapple (1 cup with excess juice squeezed out).
  • Orange juice: Use fresh, unsweetened orange juice (or pineapple juice) in place of some of applesauce for citrusy flavor.
  • Egg free: You could experiment with how to make a flax egg.


Serving: 1muffin | Calories: 233kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 235mg | Fiber: 4g | Sugar: 15g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    These muffins were fabulous! I used 1/2 applesauce and 1/2 crushed pineapples and sprinkled chocolate chunks on the tops of half of the batch. Everyone loved them and they were even better the second day, a keeper!

    1. I’m so happy your family loved the recipe. And your additions sound so good I want to make these muffins with them myself right now.

  2. 5 stars
    Excited to try this recipe, as I love morning glory muffins. I live in the UK, and they don’t really have the apple sauce we have in the US (it’s more of a condiment). For the 2/3 cup of apple sauce, would you substitute one mashed banana and some greek yogurt? Wasn’t sure on how much of a quantity. Many thanks! Love your recipes.

    1. Interesting. Yes, use both banana and yogurt of total 2/3 cup. I wouldn’t recommend only yogurt as muffins won’t be sweet enough.

  3. 5 stars
    Mine are still in the oven. But, I already know they will be fabulous. I used banana as I had no apple sauce and also added a free slivered almonds I had left. Can’t wait to bite into one. I see you are from Ukraine. I salute you and pray for your country. Hoping for the best. It is heartbreaking. What Putin is doing is evil in every sense of that word.
    All the best to you. 🙏🙏❤️ For Ukraine

  4. 5 stars
    Ahh…mazing!! I used what i had so i used regular flour 1:1 ratio and mango unsweetened pulp instead of applesauce and peaches drained (2cups) and 1 cup carrots 😁(my arm hurt)…thanks for all the alternate options you give. I love your recipes. Keep up the good work!

    1. The recipe has not been tested as such, but you might be able to. The usual conversion is 1 extra Tablespoon of all purpose flour per every 1 cup of whole wheat flour.

  5. 5 stars
    Hi Olena!
    These muffins take some time to put together but they are WORTH it! My house smells wonderful and these muffins are way better than the ones at our local coffee shop. The are so moist and delicious!

    I added chopped dates and left out the coconut flakes.

    Thanks so much for sharing this muffin recipe ~definitely a keeper!

  6. 5 stars
    Wow, so yummy! I ended up with slightly more shredded apple and less carrot by 1/4 cup each and added small chopped pieces of candied ginger. Used white/wheat flour and followed the rest of the recipe. Cooked an extra 2 mins because of more shredded apple. I’ll definitely make again and again. Thanks for the great recipe!

  7. I’m wanting to try this recipe and have most of the ingredients, but I noticed some reviewers mentioned oat bran and I didn’t see that in the ingredients list. Am I missing something?

    1. That was old recipe and I just improved and updated it. You do not need the oat bran, just follow the recipe in the recipe card. 🙂

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