Short description

I love these Morning Glory Muffins—a nostalgic, veggie-packed breakfast snack that hails from Nantucket, bursting with shredded carrots, apple, pineapple, raisins, and warm spices in a moist, tender muffin.

Morning Glory Muffins

Why You’ll Love This Recipe

I fell in love with this recipe because it’s a healthier twist on classic muffins, yet still feels indulgent. It’s full of fiber-rich veggies and fruit, making it a perfect on‑the‑go snack. Plus, the authentic New England roots give it personality and tradition I can taste in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup packed light brown sugar
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger (optional)
½ tsp salt
2 cups shredded carrots (about 4 large)
1 cup grated Granny Smith apple (with peel)
½ cup shredded coconut (sweetened or unsweetened)
3 large eggs, room temperature
⅔ cup vegetable oil (or substitute with melted coconut oil or applesauce)
1 cup drained crushed pineapple
1 tsp pure vanilla extract
1 tsp orange zest (optional)
½ cup chopped walnuts (optional)
½ cup raisins

directions

Preheat oven to 375°F. Line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt. Stir in carrots, apple, and coconut.
In another bowl, combine eggs, oil, pineapple, vanilla, and orange zest until well mixed.
Add dry mix to wet ingredients, stirring just until combined. Then fold in walnuts and raisins.
Scoop batter into muffin cups, filling about ¾ full. Sprinkle a little sugar on top if desired.
Bake 25–30 minutes or until a toothpick comes out with a few crumbs. Cool in the pan for a few minutes before transferring to a rack.

Servings and timing

Makes 14–16 standard muffins.

Prep time: ~5 minutes
Bake time: 25–30 minutes
Total time: ~30 minutes

Variations

I’ve tried these tweaks with great results:

Add ½ tsp nutmeg or ¼ tsp cloves for more warmth.
Swap pineapple for mashed banana or mango, apple for shredded zucchini.
Use pecans or almonds instead of walnuts; dried cranberries or golden raisins replace regular raisins.
Make fewer muffins by using jumbo tins (bake 35–40 min) or bake as a loaf in a 9×5 pan (bake 50–60 min).

storage/reheating

At room temperature, I store muffins in an airtight container for up to 3 days. To freeze, I wrap cooled muffins individually and freeze for up to 2 months. I let them thaw or microwave briefly. If stored in a container, adding a paper towel layer helps absorb extra moisture.

FAQs

What makes these muffins sticky?

I usually find it’s because I overmix the batter or take them out too early—leaving them in until a toothpick comes out with just a few moist crumbs helps.

Why are they so dense?

These muffins are meant to be denser thanks to the generous amount of carrots, apple, pineapple, raisins, and coconut—they’re more like little veggie-fruit cakes.

Can I freeze these muffins?

Yes! After they cool completely, I freeze them in an airtight container or wrap them individually for up to 2 months. I thaw in the fridge or microwave before enjoying.

Are these muffins healthy?

I think so—they’re packed with fruits and vegetables for fiber and nutrients. But they do contain sugar and oil, so I see them as a balanced treat.

Can I make them gluten-free?

While the original uses all-purpose flour, many bakers successfully swap in gluten-free cup-for-cup blends. I haven’t tested it personally, but it should work well.

Conclusion

I adore these Morning Glory Muffins for their sweet, lightly spiced, and hearty flavor. They feel wholesome yet indulgent—perfect for breakfast, snack time, or lunchboxes. Whether I stick close to the classic or add my own twists, they always deliver moist, satisfying bites. If I haven’t made these in a while, I always wonder why—because they’re a little piece of comfort in every muffin.