Morning Glory Muffins

This recipe has been tweaked over and over again and I’ve gotten it to the point where I don’t think I could possibly add anything else to it. (Although nuts would make a nice addition too. I usually leave them out though.) The muffins turn out so moist and delicious.

This recipe makes about 3 dozen, so it’s a great one when you want to stock the freezer.

Morning Glory Muffins

  • 2 c. whole wheat flour
  • 2 1/2 c. white flour (You could probably go less or more either way between the two types of flour.)
  • 2 1/2 c. sugar
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • 2 t. baking soda
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 c. shredded coconut
  • 1 c. raisins
  • 2 apples, peeled and grated
  • 4 carrots, peeled and grated
  • 1 can crushed pineapple, drained
  • 1 c. mandarin oranges, drained
  • 6 eggs
  • 1 1/2 c. applesauce
  • 1/2 c. vegetable or canola oil
  • 2 t. vanilla
  • Optional: coarse sugar

1. Stir together the flours, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder and salt in a medium-sized bowl. Set aside.

2. I a large bowl, combine the remaining ingredients and stir to blend well. Slowly add in the dry ingredients until fully incorporated.

3. Fill greased muffin tins 3/4 full. If desired, sprinkle coarse sugar on top of the muffins. Bake at 350 degrees for 30-35 minutes.
Stop by The Grocery Cart Challenge for more recipes.

15 thoughts on “Morning Glory Muffins

  1. What a great, sneaky way to get in all those fruits and veggies!! I LOVE IT!!! I might give this a try this weekend. Question…the oranges, are those from a can too?
    BTW, I found your mac and cheese recipe on your website.

  2. Love this recipe with all the added fruits and veggies I bet it is soooo good! have you tried it before with all whole wheat flour?

  3. Hi, Kate,

    I am SO enjoying trying your recipes. We had your tuna casserole tonight. Loved not using condensed soup….

    On your morning glory muffins, I only have one muffin pan and the recipe makes 3 dozen. Can I hold the batter in the fridge for a little while and then just add a few minutes to the baking time for the cold batter? Or do you think it would thicken up too much?


  4. Sarah, you can definitely refrigerate the batter in between. I always have to do that since I only have 2 muffin tins. It’s never been a problem.

    Thank you so much for your kind words! I’m so glad you enjoy this blog.

  5. What size can of pineapple do you use? I can’t wait to try these muffins. I just found your blog and have been furiously printing off so many of your yummy-sounding recipes. Thanks!

  6. I thank you for this delicious sounding recipe..will try it soon! God bless all your efforts to help make cooking fun and nutritious! !

  7. Like Rachel above, I’m new to your site and curious what size can of pineapple to use. Please advise. This (and many of your other) recipe looks delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.