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Morning Glory Muffins

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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.
Course Breads & Baked Goods
Cuisine American
Keyword apple, baking, breakfast, carrot, from scratch, homemade, morning glory, muffins
Prep Time 30 mins
Cook Time 22 mins
Total Time 52 mins
Servings 21 muffins
Calories 448
Author Laurie McNamara



  • 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


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


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


  • 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.
  • In a medium bowl, measure and add the flour, bakin soda, cinnamon, cardamom, nutmeg and kosher salt. Whisk to combine.
  • 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.
  • Add the dry ingredients to the wet and use a rubber spatula to gently mix until partially combined.
  • Then add in the grated carrot and apple with the raisins and walnuts. Finish mixing until incorporated. Do not over mix.
  • Use a scoop to divide the batter among the prepared liners, filling them about 2/3 full.
  • Sprinkle the tops of each muffin with a few pepitas or sunflower seeds.
  • Bake on the middle rack of your preheated 375° oven for 18 to 22 minutes. Rotate the pan halfway through baking.
  • 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.
  • Allow the muffins to cool in the pan slightly before enjoying.
  • Serve with salted butter.


Serving: 1muffin | Calories: 448kcal | Carbohydrates: 41g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Cholesterol: 52mg | Sodium: 781mg | Fiber: 4g | Sugar: 18g