Morning Glory Muffins! Healthy and satisfying are the words of the day when these delicious muffins are on your plate.
Why are they called Morning Glory Muffins?
The recipe for Morning Glory Muffins is attributed to Chef Pam McKinstry, of the Morning Glory Cafe, which was open from 1978 to 1994 on Nantucket’s Old South Wharf in New England. I think it’s an appropriate name because there isn’t a more beautiful sight in the morning than the rising sun and this fluffy muffin on your plate next to the coffee! 🙂
This recipe is one of the first that I learned to make during the Introduction to Baking class in culinary school. The class started at 8:00 in the morning and by 9:30, the students were filling the kitchen with wonderful aromas of cinnamon and sweet fruit. Our instructor, Chef Jenn, tortured us, making us wait three hours to do any taste testing. It didn’t matter to me, though. The anticipation of tasting the first bite comes to fruition soon enough.
Morning glory muffins are low in fat and calories, and loaded with healthy whole grains.
But thanks to the sweetness from honey, carrots, and apples, the moist, fluffy muffins are high on the flavor scale, too. They are a mighty combination when paired with a hot cup of coffee. Or for an additional boost of protein and antioxidants, serve them along with a blueberry almond smoothie.
After you make these delicious morning glory muffins, please leave a comment below and rate the recipe. Then, I’d love for you to head over to my Facebook page to share a photo of them!
Or, post them to your Instagram account, tagging itsyummi. I look forward to seeing your baking success!
Morning Glory Muffins Recipe Notes
Traditional morning glory muffins include coconut, but I’m allergic to it, so I left it out of the recipe. If you want to make your muffins with coconut, just stir 1/4 cup shredded coconut into the batter.
Morning Glory Muffins without Coconut
- Non-stick baking spray or melted butter (to grease muffin tin
- 1 cup all-purpose flour (4.4 ounces)
- 4 ounces flax seed meal
- 4 ounces bran flour or whole wheat flour
- 1 cup granulated sugar (7.5 ounces)
- 6 tablespoons raw honey
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup finely grated carrot (10 ounces)
- 1/2 cup finely grated unpeeled apple (4 ounces)
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 3 large whole eggs
- 2 large egg whites
- 5 tablespoons avocado oil or grapeseed oil
- 1/4 cup pumpkin puree
- 1/3 cup unsweetened applesauce (3 ounces)
- 1 tablespoon vanilla extract
- Heat oven to 350 degrees F.
- Grease 24 muffin tins with baking spray or melted butter.
- Place all dry ingredients into a large mixing bowl; Set aside.
- In the bowl of a stand mixer that's been fitted with the paddle attachment, combine eggs, egg whites, oil, pumpkin puree, applesauce and vanilla.
- Add dry ingredients. Mix on low speed, just until combined (do not over mix!)
- Stir grated apples and carrots into the batter with a wooden spoon.
- Scrape down sides of bowl, then stir in dried cranberries and raisins.
- Fill muffin cups 2/3 full with batter. Place onto center rack of heated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove pan with muffins from oven and transfer to a wire cooling rack for 5 minutes before removing the warm muffins. All muffins to cool on rack for a couple more minutes before serving.