Start the day off with a fresh and fragrant batch of morning glory muffins, filled with fruit and nuts!

These muffins are fully loaded with shredded apples, carrots, pineapple, nuts and more. Packed with goodness, they’re both healthy and delicious.

Make a big batch and freeze them for easy grab-and-go breakfasts!

morning glory muffins in a basket

What are Morning Glory Muffins?

This recipe adaptation comes from Gourmet magazine’s famous muffin of the same name. It’s one of their top recipes spanning over 50 years!

They are the perfect healthy breakfast, mid-morning snack, or post-workout treat!

Healthy & Hearty Muffins

  • Light and moist morning glory muffins are packed with flavor, everyone loves them. They remind me of my favorite carrot cake recipe in muffin form!
  • Full of fiber and healthy fruits, veggies, and nuts they will keep everyone full, happy, and energized for hours!
  • They’re versatile so add in your favorite nuts, seeds, or dried fruits.
  • Just like quick bread, morning glory muffins freeze beautifully! Double up the recipe and freeze some for later!
ingredients assembled to make morning glory muffins

Ingredients in Morning Glory Muffins

Batter – Flour, eggs, oil, and a bit of baking soda create the base for these muffins. I replace some of the oil with unsweetened applesauce to make them a little bit healthier. You can use half all-purpose flour and half whole wheat flour if you’d like

Fruit – Pineapple and applesauce lock in the moisture of these muffins. Grated apples and carrots add moisture and flavor. Try adding dried fruit and raisins to this morning glory muffin recipe!

Nuts – Chopped toasted pecans, walnuts, almonds, or pistachios (or even pumpkin seeds) are great in these. Any combination will work.

Variations – Any of the following substitutions or additions work well in this recipe:

  • swap out the coconut for a cup of raisins or dried cranberries
  • add in some orange zest
  • stir in a tablespoon or two of flax seed

How to Make Morning Glory Muffins

These muffins will come out moist and delicious when you follow these simple steps!

  1. Combine the eggs with pineapple, sugar, applesauce, oil, and vanilla in a large bowl (per the recipe below).
  2. Whisk the flour, baking soda, cinnamon, and salt together. Add the wet ingredients and stir.
  3. Gently fold in the remaining ingredients. Divide batter evenly into muffin tins and bake until a toothpick comes out clean. Cool on a wire rack.

Best Way to Store Muffins

  • Morning glory muffins are extra moist and will stay fresh for about two days at room temperature or up to a week in the refrigerator in an airtight container.
  • Freeze them for up to 4 months in a large zippered bag and thaw them at room temperature overnight or in the fridge.
  • Looking for other delicious, hearty and healthy muffin recipes? Try soft, moist carrot muffins, zucchini muffins, or easy pumpkin muffins.
basket of morning glory muffins

More Delicious Muffin Recipes

Did you make these Morning Glory Muffins? Leave us a rating and a comment below!

morning glory muffins in a basket lined with a towel
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Morning Glory Muffins

These easy morning glory muffins are the perfect way to start the day!
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 16 muffins

Ingredients  

  • 3 eggs
  • 8 ounces crushed pineapple drained and squeezed very dry
  • 1 ⅓ cups sugar
  • ½ cup apple sauce
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups carrots grated (approx. 4-6 carrots)
  • 1 apple peeled and grated
  • ½ cup coconut
  • ½ cup pecans or walnuts chopped
  • 2 tablespoons unsalted sunflower seeds optional

Instructions 

  • Preheat oven to 400°F. Grease a muffin pan (or line with paper liners).
  • Combine eggs, pineapple, sugar, apple sauce, oil, and vanilla in a large bowl.
  • Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
  • Add dry ingredients to egg mixture and combine just until moistened. Fold in remaining ingredients.
  • Divide mixture over 16 muffin cups. Bake at 400°F for 5 minutes. Turn the temperature down to 350°F and bake for an additional 16-18 minutes or until a toothpick comes out clean.

Notes

Morning glory muffins are extra moist and will stay fresh for about two days at room temperature or up to a week in the refrigerator.
Freeze them for up to 4 months in a large zippered bag and thaw them at room temperature overnight or in the fridge.
5 from 29 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 140 | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1816IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Muffins
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly, so I made these muffins today and they were pretty easy to make and they are yummy, delicious. They almost don’t even taste healthy, but I wanted something that is grab and go in the mornings as I work crazy hours, I like how you can add different ingredients and change it up so it’s not the same thing all the time. Thank you for this recipe, Chef Holly.5 stars

  2. These muffins are incredibly moist, not to mention delicious. The add in variations give an opportunity to satisfy many preferences. I’ve made these muffins twice. Once with dried cranberries and the other with coconut. Both were excellent. This recipe is a real “keeper”. Thanks much5 stars

  3. I have tried your morning glory muffins.

    They came out excellent and my friends enjoyed them very much.

    Thank you so much.
    Looking forward to more recipes.5 stars

    1. I haven’t tried it so I can’t say for sure Michelle, but it should be just fine! If you try it I would love to hear how it turns out!

  4. I haven’t made these yet, but I will. They look delicious and I love all the ingredients. I’m curious, what is your method for squeezing the pineapple dry. When I squeeze frozen spinach dry, I use my potato ricer, but I’m not sure that would work for crushed pineapple. Thanks5 stars

    1. Hi Kathy, I put it in a cheesecloth and squeeze it! I love your trick for frozen spinach! Thank you for sharing.

    1. Hi Tracey, I have only tried this recipe as written but would love to hear how it turns out for you!

  5. Hello Holly
    Can you substitute applesauce for the grated apple? And if so what would be the amount. Thanking you in advance. G

    1. I haven’t tried this in a loaf pan so I can’t say for sure. Generally a quick bread will take 50-65 minutes so I would suggest checking it at about 45 minutes.

  6. What can I use in place of the pineapple, not a big fan of it? Other wise they sound delicious. I have a recipe for zucchini,carrot and apple bread that I sometimes make I to muffins,they are super delicious.

    1. That sounds delicious Renee! As for the pineapple, you could replace it with whatever your favorite fruit it. Just make sure if it’s a juicy fruit that it is drained and squeezed dry!