Morning Glory Muffin Recipe | Happy healthy eating

These are Morning glory muffins Packed with pecans, raisins and apples, it's the perfect snack. Every bite has subtle sweetness with a hint of cinnamon for a delicious bite in the morning.

Why You'll Love These Morning Glory Muffins

No more stopping at the coffee shop in the morning once you taste these light and airy Morning Glory Muffins.

• healthy Each bite contains applesauce, carrots, apples, coconut, pecans and cinnamon.
• Beginner-friendly. They are as simple as box-mixing. Anyone can nail them!
• Perfect on the go. Store the muffins in a ziplock bag and munch on them throughout the day.
• quickly Despite all the crunchy, sweet add-ins to the batter, you only need 30 minutes to make a batch.

Recipe ingredients

Brown sugar, applesauce, and cinnamon add a subtle caramelized flavor to these Morning Glory Muffins. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• sugar – Use granulated sugar or light brown sugar for this.
• brown sugar – Feel free to use light brown or dark brown sugar.
• Coconut Oil – Vegetable, corn, and canola oils also work.
• Unsweetened Apple- You can make your own by blending 1 small, cored apple with 1/3 cup water until you get a puree.
• egg- You can use liquid egg.
• Vanilla extract – Feel free to swap it for almond extract.
• All-Purpose Flour – Cake flour works too.
• Baking Soda – Do not swap it for baking powder as they are not the same.
• Cinnamon Ground – Go for nutmeg if you have it on hand.
• salt – Kosher salt is best.
• apple- I like Honeycrisps, but add your favorite.
• raisin- Golden raisins or dried cranberries can be used instead.
• carrot- Leftover baby carrots are great for this.
• pecans – Almonds and walnuts also work.
• Shredded Coconut – Make sure it is unsweetened.

How to Make Morning Glory Muffins

Morning Glory Muffins are as simple as your favorite box-mix but with lots of fruity, crunchy add-ins. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Set oven to 350F. Line muffin trays with paper liners. Set it aside.

• Mix the wet ingredients. In a large bowl, whisk the sugar, coconut oil, applesauce, eggs, and vanilla extract until smooth.
• Combine wet and dry ingredients. Stir the flour, baking soda, cinnamon, and salt into the wet ingredients until just-combined. Don't worry if some small lumps remain.
• Add the add-in. Gently fold in apples, carrots, raisins, pecans and coconut until well combined.
• Bake. Pour batter into each muffin liner until 3/4 second is full. Do not add more or the muffins will be too runny. Pop the tray into the oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven. Chill them and enjoy!

Tips and variations

Chocolate and matcha lovers will love these fruity and sweet Morning Glory Muffins too!

• Add more crunch. Add 1 tablespoon chia seeds, pumpkin seeds, or flax seeds to the batter for extra crunch.
• Make them chocolate. Stir 1/4 cup unsweetened cocoa powder into the dry ingredients and fold 1/2 cup chocolate chips into the batter for a chocolate variation of these muffins.
• Add a natural sweetener. Swap granulated sugar for 1 mash banana; This will reduce the amount of processed sugar in the recipe.
• Add the matcha. Mix 1/2-1 tablespoon of matcha powder into the dry ingredients for an herbal variation.
• Go for silicone liners. This is a no-waste method because you won't be discarding the paper liners for the muffins. They are also a great option if you plan to make them as a breakfast on the go.
• Use an oven thermometer. Sometimes the oven is not properly calibrated despite the temperature reading. Use an oven thermometer to make sure your oven is at the correct temperature for best results.
• No excessive mixing. Do not mix the batter until completely smooth as the muffins will become dense and rubbery. Stir gently until just combined. If you are concerned about medium-large lumps, break them up with a fork or spoon.

How to store muffins

Always cool muffins completely before storing to avoid spoilage.

• Counter: Store them in a paper bag or airtight container, out of the sun, for up to 3 days.
• Fridge: Store them in an airtight container for up to 7 days. Set them on the counter for 10-15 minutes to let them come down to room temperature before digging into them.
• Freezer: Wrap them twice in plastic wrap. Transfer them to a freezer-friendly bag. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.

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