Morning Glory Muffins

My mom manages a coffee shop/cafe in my hometown. Growing up, we'd always go for hot chocolate and muffins on Saturday morning with my dad to visit her. Or, I'd wake up, and walk into the kitchen to see a hot chocolate with a little note written on it and a muffin to share with my sister. We always wanted poppyseed, blueberry, and chocolate muffins, but my mom always ate these small, dark muffins full of fruit, vegetables, and raisins. I remember trying them as a kid and loving them. I started preferring them in my teenage years, and then forgot about them for a while. Last Fall, when I was packing for a trip to Ocean Park for training, I remembered Morning Glory muffins, and decided to bake a batch. I've since perfected the recipe. We juice a lot, so I always have tons of organic pulp from apples and carrots left over, and sometimes I substitute it for the grated apples and carrots. The result is a little denser, more moist, and smoother than the traditional Morning Glory muffin, but just as delicious.

Morning Glory Muffins
1 cup whole wheat flour
1 cup all purpose flour
1 1/4 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups shredded carrot
1/4 cup raisins
1/4 cup chocolate chips
1/2 cup walnuts
1/2 cup coconut
1 shredded apple
3 eggs
1/2 cup oil, coconut preferably
1/2 cup applesauce
2 teaspoons vanilla

Preheat the oven to 350 degrees.

Stir together the dry goods--flour, sugar, baking soda, cinnamon and salt. Add the carrot, raisins, chocolate, walnuts, coconut, and apple.

In a small bowl, mix together the eggs with the oil, applesauce, and vanilla. Add the wet ingredients to the dry ingredients and stir together until moistened.

Divide evenly into 24 muffins, filling each about 2/3 full. Bake for 20 minutes or until a tester comes out clean.

UPDATE 3/13: I wanted to try adding oatmeal and zucchini and I successfully did. Replace 1 cup carrot with 1 cup shredded zucchini, and replace 1/2 cup AP flour with 1/2 cup rolled oats. Delicious!


  1. Thank You!! I forgot about these too. I am going to make these :)

  2. You should let me know how you like them!

    They're really versatile.
    You could do all whole wheat flour. I think if you used sweetened applesauce and semisweet chocolate instead of dark or bittersweet you could cut the sugar down to probably only 1/4 cup, too. I'm going to experiment.
    I really, really want to add zucchini and oatmeal, though! Maybe flax seed, too... my mind is going.... rambling.... :)

  3. Oh yum. I love adding zucchini to things. I'm on a restricted diet right now from my ND but it will be over next week so I will let you know how they turn out then :)

  4. Definitely. I tried it--you can do half zucchini, half carrot amazingly. You can also do half AP flour, half oatmeal in addition to the WW flour :) May try replacing all AP flour with oatmeal next time.

  5. leanna. i didnt even have accurate measuring cups most of this recipe.

    i put cranberries instead of raisins, and added some orange zest. didnt have walnuts, which sucks, but oh well. i also added "pumpkin pie spice" because they didnt have cinnamon and i thought id get that to cover all bases for other baking this week...hahahaha. you would have hated baking here,

    i also almost forgot the eggs. glory pucks.