Loaded with carrots, apples, coconut, raisins, and walnuts, this Morning Glory Muffins recipe is a cozy and easy way to start your day.

You know that magical moment when you take a bite of something warm and sweet, and it kind of makes everything feel okay again? That was me the first time I made these Morning Glory Muffins. I’d just come back from a long weekend trip to visit my mom (she sends me home with random produce like I’m running a farmer’s market), and I had this absurd amount of carrots and apples sitting on the counter.

Cue me, in sweatpants, grating carrots at 8 AM on a rainy Tuesday—half out of boredom, half in search of something comforting. What came out of the oven? Muffins so full of texture and warmth, I swear I got teary. Not even kidding. These babies have been part of my weekly rotation ever since.

Why You’ll Love This Morning Glory Muffins Recipe?

Okay, real talk—these muffins are like if carrot cake and apple spice muffins had a delicious, slightly nutty baby. They’re hearty but not heavy, naturally sweet from the fruit, and just cozy as heck with cinnamon in every bite. And the chew from the coconut and raisins? Yes please.

Plus, you only need one bowl (two if you want to be fancy), and they hold up for days. You can even freeze them, but good luck not eating them all in three days flat.

Ingredient Notes:

You’ve probably got half of this stuff in your kitchen already. Here’s what’s going down:

All-purpose flour – Nothing fancy. Gives you that perfect muffin base.
White sugar – Just enough to sweeten things up without overdoing it.
Baking soda & salt – Helps these puff up with just the right balance.
Cinnamon – You have to have it. That warm spice makes these feel like fall in a muffin.
Carrots – Grated fresh! Trust me, it’s worth it. Adds sweetness and keeps them moist.
Apple – Shred it like the carrots. Adds texture and brightness.
Raisins – You either love ’em or you pick them out. I leave them in. They’re chewy magic.
Walnuts – Totally optional but so good for crunch.
Unsweetened flaked coconut – Adds a little chew and a subtle tropical twist.
Eggs, oil, and vanilla – Holds everything together and gives it that classic muffin feel.

How To Make Morning Glory Muffins?

Step 1: Get preheated.
Set that oven to 350°F. Line a muffin tin or grease it up. You know the drill.

Step 2: Dry team goes first.
In your biggest mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Then dump in your carrots, apple, raisins, walnuts, and coconut. Stir it all around until the fruit and goodies are coated in flour.

Step 3: Wet team joins the party.
In a separate bowl, whisk your eggs, oil, and vanilla until it looks like a slightly suspicious salad dressing. Pour this into the dry stuff and mix until just combined. Lumps = okay. Overmixing = muffin sadness.

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Step 4: Fill and bake.
Spoon the batter into your muffin cups (about ⅔ full) and pop them in the oven for 20–22 minutes. When the tops spring back with a gentle poke, they’re done. Let them cool in the pan for a few, then transfer to a rack if you’re feeling patient. If not? No judgment.

Storage Options:

Room temp in an airtight container? You’ll get 2–3 days max before they disappear. Want to prep ahead? Freeze ’em individually and just pop in the microwave for 20–30 seconds. I do this all the time and pretend I just baked them.

Variations and Substitutions:

Make it gluten-free: Swap in a good 1:1 gluten-free flour blend. I’ve done it, and it works like a charm.
Cut the sugar: Use ¾ cup sugar instead of 1¼, or swap in coconut sugar if you’re feeling bougie.
Swap the nuts: Not a walnut fan? Pecans or pumpkin seeds are awesome, too.
No coconut? Leave it out, or add a handful of oats instead for a different texture.
Want more spice? Toss in a pinch of nutmeg or ginger for a deeper flavor.

What to Serve with Morning Glory Muffins?

Honestly, they’re great on their own, but if you’re building a breakfast plate:

A big ol’ mug of hot coffee (or tea!)
A little smear of butter or cream cheese
Greek yogurt with honey
Scrambled eggs on the side if you want more protein

Frequently Asked Questions:

Do I have to peel the apple?
I recommend it. The peel gets weirdly chewy. But hey, you do you.

Can I use whole wheat flour instead?
Sure! Try using half all-purpose and half whole wheat to keep the texture nice.

Can I turn this into a loaf instead of muffins?
You can! Just bake it in a greased loaf pan at 350°F for about 50–60 minutes.

If you’ve been searching for a cozy, wholesome, actually satisfying muffin to kickstart your day (or your snack cravings), this Morning Glory Muffins Recipe is the one. It’s messy in the best way, packed with flavor, and feels like a big ol’ hug in muffin form.

I’d love to hear how you make it your own. Got a fun twist? Swapped in different fruit or nuts? Share in the comments—I’m always looking for inspo.

Can’t wait to hear what you think!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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