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

Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Breakfast
Keyword: muffins


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


  • Stir together the flours, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder and salt in a medium-sized bowl. Set aside.
  •  In a large bowl, combine the remaining ingredients and stir to blend well. Slowly add in the dry ingredients until fully incorporated.
  • 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.