Classic Morning Glory Muffins: The Power Breakfast You Actually Want

You know those muffins that try to be healthy and end up tasting like a lecture? Not these.

Classic Morning Glory Muffins bring the crunch, the spice, the juicy bursts, and the moist crumb that actually satisfies. They’re loaded but balanced, wholesome but not boring, and they make your kitchen smell like a bakery had a glow-up.

Bake once, flex all week. Your future self will write you a thank-you note.

What Makes This Recipe Awesome

• Texture trifecta: Carrots for moisture, pineapple for juiciness, coconut for chew, and nuts for crunch.
• Balanced sweetness: Brown sugar plus fruit means sweet without a sugar coma.
• Meal-prep friendly: Stays moist for days and freezes like a champ.
• Nutritious without compromise: Whole grains, fiber, and healthy fats that actually taste great.
• One-bowl energy: Minimal fuss, maximum reward—no mixer needed.

Classic Morning Glory Muffins: The Power Breakfast You Actually Want

Recipe by Wendy CarterCourse: Breakfast

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

260

kcal

Ingredients

• 1 1/4 cups (150 g) all-purpose flour

• 3/4 cup (90 g) whole wheat flour

• 3/4 cup (150 g) light brown sugar, packed

• 2 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 cup (120 ml) neutral oil (canola, avocado, or light olive)

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 2 cups (about 220 g) grated carrots, lightly packed

• 1 cup (140 g) crushed pineapple, well-drained

• 1/2 cup (45 g) unsweetened shredded coconut

• 1/2 cup (60 g) chopped walnuts or pecans, toasted if you’re fancy

• 1/2 cup (80 g) raisins or golden raisins

• Optional: 1 tbsp orange zest, 2 tbsp flaxseed, or 2 tbsp sunflower seeds

Step-by-Step Instructions

• Prep your pan: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly. This is not the time for paper-thin liners that stick—use decent ones.
• Whisk the dry team: In a large bowl, whisk all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking soda, baking powder, and salt. Make sure any sugar clumps are gone.
• Mix the wet team: In a separate bowl or large measuring cup, whisk oil, eggs, and vanilla until glossy and unified. No streaky egg bits, please.
• Combine with respect: Pour the wet mixture into the dry and stir gently until just combined. It should look thick and a bit lumpy—perfect.
• Fold in the goodness: Add carrots, pineapple, coconut, nuts, and raisins. Fold until evenly distributed. If the batter looks loaded, congrats, you did it right.
• Portion: Divide batter evenly among the cups, filling nearly to the top (these don’t dome like cupcakes; they rise modestly).
• Bake: Bake 20–24 minutes, rotating the pan once. A toothpick should come out with a few moist crumbs, not wet batter.
• Cool: Let muffins sit in the pan 5 minutes, then move to a rack. They set up as they cool—resist the urge to attack them piping hot.
• Optional flex: Warm a little honey and brush the tops for a subtle sheen. It’s bakery vibes, zero effort.

Tips for Storing & Reheating

• Room temp: Store in an airtight container for 2–3 days.
  

  Slip in a paper towel to absorb extra moisture.

• Fridge: Up to 5 days. Let come to room temp or warm briefly for best texture.
• Freeze: Wrap individually and freeze up to 3 months.
  

  Thaw overnight or zap 25–35 seconds in the microwave.

• Reheat like a pro: 300°F (150°C) oven for 6–8 minutes restores that fresh-baked feel. Microwave is fine, just don’t overdo it unless you like rubber muffins (pls no).

Why You’ll Love It

• Hearty and satisfying without being heavy or greasy.
• Kid-approved but adult-smart with whole grains and fiber.
• Flexible ingredients that work with your pantry and preferences.
• All-day snackability: Breakfast, lunchbox, pre-gym bite—yes to all.

Nutrition Stats

Per muffin (estimate, 12 muffins, no optional add-ins):

• Calories: ~260
• Protein: ~5 g
• Carbs: ~33 g
• Sugar: ~16 g
• Fiber: ~3–4 g
• Fat: ~11–12 g
• Sodium: ~230 mg

These are estimates, not a blood oath.

Actual values vary with brands, add-ins, and muffin size, FYI.

Pitfalls to Watch Out For

• Wet pineapple = soggy bottoms: Drain crushed pineapple well. Press lightly with paper towels if juicy.
• Overmixing the batter: Stir until just combined to avoid tough muffins.
  

  Gluten is great in bread; here, not so much.

• Skipping salt: Even sweet bakes need salt for flavor. Don’t sabotage your own breakfast.
• Old leaveners: Baking soda and powder lose power.
  

  If yours are ancient, your muffins will be, too.

• Overbaking: Dry muffins are a crime. Pull them when the tops spring back and the tester has moist crumbs.

Mix It Up

• Gluten-free: Use a 1:1 gluten-free baking blend and add 1 extra tablespoon of oil for moisture.
• No nuts: Swap in pumpkin seeds or extra raisins.
  

  Sunflower seeds add great crunch.

• Orange sunrise: Add 1 tbsp orange zest and 1/2 tsp ground ginger for a citrusy twist.
• Apple boost: Replace half the pineapple with grated apple for a cozy fall vibe.
• Lighter version: Replace 1/4 cup oil with unsweetened applesauce; muffins will be slightly denser but still good.
• Extra protein: Stir in 1/4 cup whey or plant protein and add 2–3 tbsp milk to keep batter scoopable.
• Mini muffins: Bake 12–14 minutes for 24 minis. Perfect snack ammo.

Can I make these dairy-free?

Yep.

The base recipe is already dairy-free. Just check your add-ins (e.g., chocolate chips, if you go rogue) for hidden dairy.

Do I have to use both all-purpose and whole wheat flour?

Nope.

You can use all all-purpose for lighter texture, or all whole wheat pastry flour for a heartier crumb. If using 100% whole wheat, add 1–2 tbsp extra oil or a splash of milk to keep them moist.

What if I don’t like raisins?

Swap them for chopped dates, dried cranberries, or chopped apricots.

Or skip dried fruit and add more nuts for extra crunch.

Can I reduce the sugar?

You can cut the brown sugar to 1/2 cup. The muffins will be less sweet but still pleasant thanks to pineapple and carrots.

Just don’t drop it to zero unless you enjoy sadness.

How do I know they’re done without overbaking?

Look for domed, set tops that spring back when gently pressed. A tester should have a few moist crumbs.

If it’s bone-dry, you waited too long; if it’s wet, give it 2 more minutes.

Can I use fresh pineapple?

Sure. Chop finely and briefly pulse in a processor, then drain well.

You want the flavor, not a fruit flood.

My Take

Classic Morning Glory Muffins are the rare “healthy-ish” bake that doesn’t taste like compromise. They’re rugged in the best way—loaded with texture, big on flavor, and resilient enough for busy mornings.

IMO, the orange zest and toasted nuts push them into all-star territory. Make a batch on Sunday, and Monday you becomes unstoppable.

Isn’t that the whole point?