Morning Glory Muffins are wholesome and filled with a lot of nutritious goodness! Great for grabbing breakfast on the go, packing in lunch boxes or enjoying as a sweet treat after dinner. Freezer friendly too! Yields 21 muffins.

batch of Morning Glory Muffins in muffin tin

I really don’t make muffins enough.

That’s exactly what I was thinking to myself while devouring one of these here gems. Because what is better than a muffin warm from the oven? (besides cookies – obviously) I made these the week before Haileigh went back to college. I froze half and she took them up with her so she could quickly warm them in the microwave and have for breakfast or as a snack.

Morning Glory Muffins with pepitas

These whole wheat muffins are filled with shredded apple and carrot, raisins and toasted chopped walnuts and sweetened with maple syrup, brown sugar and mashed banana. A scrumptious muffin you can feel good about.

Morning Glory Muffins ingredients

To Make These Morning Glory Muffins You Will Need:

  • paper liners
  • nonstick baking spray
  • whole wheat flour
  • baking soda
  • ground cinnamon
  • ground cardamom
  • nutmeg
  • kosher salt
  • eggs
  • brown sugar
  • maple syrup
  • (very) ripe banana
  • unsweetened apple sauce
  • light flavored oil (I use extra light olive oil or grapeseed oil)
  • vanilla extract
  • orange zest and juice
  • carrot
  • apple (or zucchini)
  • raisins (or dried cranberries)
  • walnuts (or pecans)
  • pepitas (or sunflower seeds)

muffin pan with paper liners

Line a standard muffin tin plus half of a second pan with liners. Lightly spray the inside of the liners with nonstick spray. This will help keep the muffin from overly sticking to the paper.

dry ingredients

In a medium mixing bowl, measure and add 2 cups whole wheat flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon both nutmeg and kosher salt.

whisked dry ingredients

Whisk to combine and set off to the side.

wet ingredients

In a large bowl, crack and add in 3 large eggs then measure and add 1/2 cup dark brown sugar, 1/2 cup maple syrup, 1/3 cup mashed banana (about 1 medium), 1/3 cup apple sauce, 1/3 cup light flavorless oil, 2 teaspoons pure vanilla extract, 1 teaspoon orange zest plus 1/4 cup freshly squeezed orange juice.

whisked wet ingredients

Grab the whisk and mix until thoroughly combined.

dry added to wet ingredients

Pour the wet ingredients into the dry and mix until they are partially combined.

carrots, apples, raisins and walnuts added to batter.

Then add in 2 cups shredded carrots, 1 cup grated apple (I used honeycrisp), 1/2 cup both raisins and toasted, chopped walnuts.

combined halfway

Fold those into the batter. Be mindful not to over mix the batter.

combined muffin batter

PERFECTION. 

scoop of batter

Use a scoop to measure out the batter.

batter in liners with pepitas

Divvy it among each muffin liner, filling them about 2/3 full. I like to sprinkle the tops of each muffin with a few pepitas or sunflower seeds, depending on what I have on hand. Bake on the middle rack of your preheated 375° oven for 18 to 22 minutes. 

just baked Morning Glory Muffins

Or until the tops spring back when gently pressed and a tester comes out clean with only a few crumbs attached.

Morning Glory Muffins

Wholesome and fill with nutritious goodness. I love these warm from the oven, split in half and generously spread with salted butter – and sometimes a little honey.

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close up of Morning Glory Muffins

Enjoy! And if you give this Morning Gloryrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

bite of Morning Glory Muffins

Morning Glory Muffins
Yield: 21 muffins

Morning Glory Muffins

Morning Glory Muffins are wholesome and filled with a lot of nutritious goodness! Great for grabbing breakfast on the go, packing in lunch boxes or enjoying as a sweet treat after dinner. Freezer friendly too! Yields 21 muffins.

Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes

Ingredients

FOR THE DRY INGREDIENTS:

  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

FOR THE WET INGREDIENTS:

  • 3 large eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup pure maple syrup
  • 1/3 cup mashed banana
  • 1/3 cup apple sauce
  • 1/3 cup light (flavorless) oil - like extra light olive oil or grapeseed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest
  • 1/4 cup freshly squeezed orange juice

ADD INS:

  • 2 cups grated fresh carrot
  • 1 cups grated apple - or sub with zucchini
  • 1/2 cup raisins - or sub with dried cranberries
  • 1/2 cup toasted chopped walnuts - or sub with pecans
  • pepitas or sunflower seeds - for topping the muffins before baking

Instructions

  1. Preheat your oven to 375° and line 1 plus 3/4 of another standard muffin tin with paper liners. Lightly spray the inside of the liners with nonstick spray. Set aside.
  2. In a medium bowl, measure and add the flour, bakin soda, cinnamon, cardamom, nutmeg and kosher salt. Whisk to combine.
  3. Next, in a larger mixing bowl, crack and add in the eggs. Then measure and add the dark brown sugar, maple syrup, mashed banana, apple sauce, oil, vanilla extract, orange zest and freshly squeezed orange juice.
  4. Add the dry ingredients to the wet and use a rubber spatula to gently mix until partially combined.
  5. Then add in the grated carrot and apple with the raisins and walnuts. Finish mixing until incorporated. Do not over mix.
  6. Use a scoop to divide the batter among the prepared liners, filling them about 2/3 full.
  7. Sprinkle the tops of each muffin with a few pepitas or sunflower seeds.
  8. Bake on the middle rack of your preheated 375° oven for 18 to 22 minutes. Rotate the pan halfway through baking.
  9. The muffins are done when the tops spring back when gently press and/or a tester comes out clean with only a few crumbs attached.
  10. Allow the muffins to cool in the pan slightly before enjoying.
  11. Serve with salted butter.

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Nutrition Information:

Yield:

21

Serving Size:

1 muffin

Amount Per Serving: Calories: 448Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 52mgSodium: 781mgCarbohydrates: 41gFiber: 4gSugar: 18gProtein: 14g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.