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Tender Morning Glory Muffins are a great way to start your day! This small batch of muffins are made with fruit, nuts, and other healthy ingredients.

four morning glory muffins on a blue plate next to a pitcher of orange juice

Muffins are a breakfast staple and these small batch morning glory muffins are a healthy and delicious way to start your day. They’re loaded with a little bit of just about everything – carrots, apples, raisins, nuts, coconut, and even orange juice! These cinnamon-spiced muffins are similar to a fruit-filled carrot cake and our small batch recipe yields the perfect amount if you’re preparing them for one or two people to enjoy.

It is worth noting that the morning glory batter can be used to make a delightful morning glory cake. Just pour the batter into a 5×7-inch baking dish.

What Are Morning Glory Muffins?

Morning glory muffins are a substantial, healthy breakfast, snack, or post-workout treat. Although they’re incredibly delicious the day they’re made, I think they may taste even better a day after baking, when the flavors really come together.

Morning glory muffins were created by Chef Pam McKinstry, owner of the “Morning Glory Cafe” in Nantucket in the 1970s. They’re called morning glory muffins because they’re packed with so many healthy ingredients that they’ll give you a burst of energy to start your day.

Why This Recipe Works

  • Incredibly delicious: These morning glory muffins are deliciously moist and perfectly spiced. They’re extremely flavorful with a delightful hint of orange.
  • Easy to customize: Feel free to swap out ingredients with ones you love. This is a very forgiving muffin recipe. Consider using another type of nut or leave out the raisins if you’re not a fan of them. The opportunities to customize this recipe are endless.
  • Recipe doubles well: This small batch morning glory muffin recipe yields between 6 to 8 muffins. I fill my muffin wells to just below the rim but you can easily make more muffins if you don’t fill yours as much as I do.
  • Easy to make: Despite the long list of ingredients, morning glory muffins are very easy to make. Be sure to see below for ways to use up leftover ingredients.

Ingredients

morning glory muffins ingredients on a kitchen counter

Ingredient Notes And Substitutions

See below for ways to use leftover ingredients.

  • Fruits and vegetables: We use grated carrots and apples along with raisins in our muffins. You might like to consider adding chopped or crushed pineapple which is an ingredient found in many versions of this recipe.
  • Flour: Use all-purpose flour. This recipe has also been tested with King Arthur Gluten Free Measure For Measure Flour with success. If you’d like to make gluten-free morning glory muffins, I recommend using this brand of gluten-free flour.
  • Brown sugar: Adds the perfect sweet flavor to the muffins.
  • Baking soda: Helps the muffins rise.
  • Spices: We don’t skimp on spices here, our recipe calls for using a good amount of ground cinnamon, ground ginger, and a touch of salt.
  • Coconut: I use unsweetened shredded coconut but you can use sweetened instead.
  • Nuts: Use walnuts or pecans and sunflower seeds. If you want to make nut-free morning glory muffins, replace them with dried cranberries or more raisins.
  • Oil: I love using avocado oil in this recipe. Avocado oil is oil pressed from the avocado fruit. It’s got a very mild taste and is similar to olive oil in terms of nutritional value. Feel free to use canola oil, vegetable oil, or melted butter instead.
  • Orange juice: This ingredient adds such a delicious flavor. You can use pineapple juice or milk instead.
seven morning glory muffins in a muffin tin on a kitchen counter

How To Make Morning Glory Muffins

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat the oven to 375°F (190°C). Lightly grease 6 to 8 wells of a muffin tin or a 5×7-inch baking dish.

Pro Tip: The easiest way to grease muffin tins is to use melted butter or oil and a pastry brush. If you don’t have a pastry brush, dip a paper towel into melted butter or oil and use it instead. You can also use cooking spray and lightly spray the wells of the pan.

  1. In a small bowl, cover the raisins with hot water, and set them aside to soak.

Pro Tip: It’s always a good idea to soak raisins in hot water before adding them to baked goods. Raisins are dry and tend to absorb the liquid from baked goods which may cause what you’re making to be less moist. Soaking raisins in hot water plumps them up and also prevents burning as they bake.

raisins soaking in hot water on a kitchen counter
  1. Use a box grater or a food processor to grate the carrots and the apple. Set them aside.

Note: I have a small food processor so I had to grate the carrots and apple separately. If your food processor is larger you can grate them together.

grated carrots and apples in a food processor
  1. In a large bowl, whisk together the flour, brown sugar, baking soda, spices, and salt.
flour, brown sugar, baking soda, and cinnamon in a large mixing bowl
  1. Stir in the grated carrots, apple, coconut, walnuts, and sunflower seeds.
carrots, apples, and dry ingredients for muffins in a large mixing bowl
  1. In a separate bowl, beat together the egg, oil, vanilla, and orange juice.
orange juice, vanilla, egg, and oil in a small bowl
  1. Add to the flour mixture and stir until combined.
  2. Drain the raisins and stir them in.
morning glory muffin batter in a mixing bowl
  1. Divide the batter among the wells of a lightly greased muffin pan.

Pro Tip: I fill the wells to just below the top.

morning glory muffin batter in a muffin tin
  1. This step is optional but I love to sprinkle a few sunflower seeds over the tops.
unbaked morning glory muffins in a muffin tin
  1. Bake the muffins for 18 to 20 minutes, until they’ve risen nicely and a toothpick inserted in the center of one of the muffins comes out clean.
  2. Remove from the oven and let cool for 5 minutes in the pan on a rack.
seven baked morning glory muffins in a muffin tin
  1. Transfer the muffins to a plate or a cooling rack to finish cooling.

Make A Morning Glory Cake

You can use a 5×7-inch baking dish instead of making muffins.

  1. Lightly grease a 5×7-inch baking dish and pour the batter inside. Sprinkle the top of the cake with sunflower seeds if desired, and place the baking dish on a rimmed baking sheet to catch any possible spills.
a morning glory cake in a small rectangular baking dish
  1. Bake for 25 to 30 minutes until a toothpick inserted into the center of the cake comes out clean.
  2. Remove from the oven to cool.
a mini morning glory muffin cake on a table next to a glass of orange juice
a square piece of morning glory cake on a floral dish next to a small baking pan

Frequently Asked Questions

Are These Muffins Healthy?

The word healthy is relative but I would consider morning glory muffins to be healthier than other muffins. Even though they do contain some oil and sugar, these muffins are filled with fresh fruit and vegetables.

Can I Make These Muffins Gluten-Free?

Yes. This recipe has been tested using King Arthur Gluten Free Measure For Measure Flour with success. If you’d like to make gluten-free morning glory muffins, I recommend using this brand of gluten-free flour.

Can This Recipe Be Doubled?

Yes, it can. If you’d like to make additional muffins, just double the ingredient amounts. When I double this recipe, I get 12 muffins.

Can I Leave Out The Nuts?

Absolutely! If you want to make morning glory muffins without nuts, simply leave them out and consider using extra raisins or dried cranberries instead.

Expert Tips

  • Please read through the Ingredient Notes section in the recipe post. There is a lot of information about ingredient substitutions that you might find helpful.
  • This morning glory muffin recipe can be used to make muffins or a small morning glory cake. If making a cake, I recommend using a 5×7-inch baking dish. If making the cake, bake it for 25-30 minutes.
  • Reduce calories in this recipe by using Swerve brown sugar replacement instead of regular brown sugar.
  • Substitutions: See the Ingredient Notes section for substitutions I’ve tested.

Make Ahead And Freezing Instructions

  • These muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave, if desired.
  • Store muffins in an airtight container at room temperature or in the refrigerator for up to 5 days.
a half of a morning glory muffin on a blue plate

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this small batch morning glory muffin recipe, you might like to consider using them in any of these single serving and small batch recipes:

half of a morning glory muffin with butter melting onto a plate

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

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If you’ve tried this small batch morning glory muffin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Recipe

Small Batch Morning Glory Muffins

5 from 10 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 7 muffins
Tender Morning Glory Muffins are a great way to start your day! This small batch muffin recipe is made with fruit, nuts, and other healthy ingredients.

Ingredients 
 

  • ¼ cup raisins
  • 1 cup all-purpose flour
  • ½ cup brown sugar , packed
  • ½ teaspoon baking soda
  • teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup shredded carrots , (about 2 large)
  • ½ cup shredded/grated apples , (about 1 small apple, peeled and cored)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup chopped walnuts , or pecans
  • 2 tablespoons sunflower seeds , plus 1 tablespoon more for sprinkling over the tops of the muffins
  • 1 large egg
  • cup avocado oil , or vegetable oil, canola oil, or melted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange juice

Instructions 

  • Preheat the oven to 375°F (190°C). Lightly grease 6 to 8 wells of a muffin tin or a 5×7-inch baking dish.
  • In a small bowl, cover the raisins with hot water, and set them aside to soak.
  • Use a box grater or a food processor to grate the carrots and the apple. Set them aside.
  • In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  • Stir in the grated carrots, apple, coconut, walnuts, and 2 tablespoons of sunflower seeds.
  • In a separate bowl, beat together the egg, oil, vanilla, and orange juice. Add to the flour mixture and stir until combined.
  • Drain the raisins and stir them in.
  • Divide the batter among the wells of a lightly greased muffin pan. Sprinkle sunflower seeds over the tops of the muffins.
  • Bake the muffins for 18 to 20 minutes, until they've risen nicely and a toothpick inserted in the center of one of the muffins comes out clean.
  • Remove from the oven and let cool for 5 minutes in the pan on a rack.
  • Transfer the muffins to a plate or a cooling rack to finish cooling.

Notes

Expert Tips
  • Please read through the Ingredient Notes section in the recipe post. There is a lot of information about ingredient substitutions that you might find helpful.
  • This morning glory muffin recipe can be used to make muffins or a small morning glory cake. If making a cake, I recommend using a 5×7-inch baking dish. If making the cake, bake for 25-30 minutes.
  • Reduce calories in this recipe by using Swerve brown sugar replacement instead of regular brown sugar.
  • Substitutions: See the Ingredient Notes section for substitutions I’ve tested.

Nutrition

Serving: 1muffin, Calories: 311kcal, Carbohydrates: 39g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 178mg, Potassium: 168mg, Fiber: 2g, Sugar: 18g, Vitamin A: 55IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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7 Comments

    1. While I haven’t personally tested the Morning Glory Muffins recipe with oat flour, it’s an intriguing idea! Because oat flour has a different absorption rate and lacks gluten, the texture and moisture level of the muffins may vary from the original recipe.

      If you’re feeling adventurous and want to try oat flour, I’d recommend starting with a small test batch first. Use a 1:1 substitution ratio for the flour, and keep an eye on the liquid measurements—you may need to tweak them. Also, be aware that the baking time could change.

      Since I haven’t tried this variation, I can’t say for certain how it will turn out. But if you do give it a go, please share your experience! Your insights could be valuable for others thinking about making the same substitution.

  1. Delicious!! This is definitely a winner! This is a great recipe. It’s so moist and tasty. The balance of flavors, the fruit, coconut and carrots, makes it flavorsome. I used dried cherries instead of raisins. I soaked them in water as you suggested with the raisins. I’m going to try dried blueberries next time. Thank you for all your fantastic recipes.

  2. Looking forward to trying these muffins. Have you ever made them with whole wheat flour ? Must say, you write “the most complete” recipe …. the only other author I’ve run across who is as thorough writes “recipetineats” from Australia or New Zealand. Kudos !

    1. Hi Toni, thanks so much! I haven’t made Morning Glory Muffins with whole wheat flour but another reader just emailed me that she used half all-purpose and half whole wheat flour with success. If you want to use only whole wheat flour, you will probably need to add more liquid (orange juice) and I would actually add more grated apples and/or carrots to give the muffins more moisture.

  3. Made these Morning Glories today! WOW! Fantastically delish!! Thank you.. and they looked just like yours! You’ll have to trust me.. they are all gone already!!!