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four morning glory muffins on a blue plate next to a pitcher of orange juice
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5 from 16 votes

Small Batch Morning Glory Muffins

These small batch morning glory muffins are soft, moist, and filled with carrots, apples, raisins, coconut, nuts, and warm spices. Perfect for breakfast or snacking, the batter can also be baked as a small loaf.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Low Fat, Low Lactose, Vegetarian
Keyword: harvest muffins, morning glory muffins, morning muffins, muffins
Servings: 7 muffins
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ cup raisins
  • 1 cup all-purpose flour
  • ½ cup brown sugar packed
  • ½ teaspoon baking soda
  • 1½ 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 more for sprinkling over the tops of the muffins (optional)
  • 1 large egg
  • ⅓ cup avocado oil or vegetable oil, canola oil, or melted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange juice
US - Metric

Instructions

  • Heat oven to 375°F (190°C). Lightly grease 6–8 muffin wells or a 5x7-inch baking dish.
  • Place raisins in a small bowl and cover with hot water. Set aside.
  • Grate the carrots and apple using a box grater or food processor. Set aside.
  • In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  • Stir in the carrots, apple, coconut, walnuts, and sunflower seeds.
  • In a separate bowl, whisk together the egg, oil, vanilla, and orange juice.
  • Drain raisins and fold them into the batter.
  • Spoon batter into prepared muffin wells, filling just below the top.
    Optional: Sprinkle a few sunflower seeds over each muffin before baking.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan on a rack for 5 minutes, then transfer to a cooling rack or plate.

Notes

  • Don’t overmix the batter: Mix only until the flour is just incorporated. A few lumps are okay. Overmixing leads to dense, tough muffins.
  • Soak dried fruit: Soaking raisins (or other dried fruits) in hot water for a few minutes plumps them, prevents burning, and keeps muffins moist.
  • Fill muffin cups properly: Fill each cup about ¾ full (or just below top) so muffins rise well and domed tops form without overflowing.
  • Check bake-time early: Muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Checking a minute or two before the lower end of the suggested bake time helps avoid overbaking.
  • Storage & freezing: Store in an airtight container (room temp up to 3-4 days), or freeze individual muffins once cooled. Thaw at room temp or briefly reheat.

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

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