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Start your day with these fantastic Morning Glory Muffins! Loaded with carrots, apples, raisins and nuts – these will be come your new favorite muffin!

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

Years ago, I lived near a great little coffee shop in Danvers, Massachusetts called the Custom Cup Caffe.  Every Friday on my way into work, one of my weekly rituals was to stop and treat myself to a cup of their terrific coffee and one of their even-more-terrific Morning Glory Muffins.

Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

A few years ago (long after I had moved away from Danvers), I found myself craving one of those moist, sweet, cinnamon Morning Glory Muffins – filled with carrots, raisins, nuts, and other yummy ingredients.

While searching around online for a recipe to try making at home, I learned that Morning Glory Muffins were originally created at the Morning Glory Café on Nantucket Island by chef and café owner Pam McKinstry.   Her now-famous original recipe found here, was published in Gourmet magazine in 1981, and in 1991 was chosen as one of the magazine’s twenty-five favorite recipes from the past fifty years.  (I can totally see why!)


Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!

The version we’re are sharing today was gently adapted from a different, highly-rated Morning Glory Muffin recipe found here.   We added flaxseed to the recipe to boost the healthy quotient, but adding that is totally optional.

This post was originally published in October, 2012. We’ve updated the post with new images and text.


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Morning Glory Muffins - A Family Feast

Morning Glory Muffins

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 muffins


  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots (34 medium carrots, peeled before shredding)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked coconut (sweetened or unsweetened)
  • 1/2 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
  • 1/4 cup flaxseed (optional)
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla


  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple and flaxseed. Mix until well blended.
  3. In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
  4. Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
  5. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Disclosure: This post contains affiliate links.

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Easy Morning Glory Muffins are made from carrots, apple, coconut, nuts and cinnamon. So moist and delicious!



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  • Jane Corey wrote:

    These are delicious and hold up well to freezing/thawing/reheating. I was wondering if anyone has tried to create a vegan version and what you used to replace the eggs. I researched egg replacements (“flegg” and commercially prepared egg replacement products) but am unsure which would result in success in keeping to the original texture..

    • Martha wrote:

      Hi Jane – I don’t recall any earlier comments from our readers where they shared a vegan adaptation. But hopefully someone will see your question and respond! If you try it in the meantime, please let us know how it works with some egg substitutes!

  • michelle wrote:

    Amazing!!! We love them! I had to up my cooking time to almost 30 mins because of oven and using stoneware muffin pans.

    • Martha wrote:

      Thanks Michelle – glad you enjoyed the muffins!

  • Jane wrote:

    I’ve been meaning to try these muffins for a while now – just can’t seem to get motivated to grate carrots first thing in the morning lol. But today I had some free time so I went for it! Wow these are good…they’re nice and light despite being filled with all the goodness in them! Bet they’d be even better with cinnamon….which I didn’t realize I’d forgotten til as putting them in the oven lol. Going to share a few of these with my mom – shes in a senior residence and is tired of the same old breakfast with no option to make her own. She will love these! So will hubby with his morning coffee at work tomorrow!

    • Martha wrote:

      So glad you enjoyed the muffins Jane!

  • Cheri wrote:

    Im doing weight watchers and counting points. Would love to make these and maybe use almond flour. Could you tell me the point? Please

    • Martha wrote:

      Hi Cheri – I’m sorry – we don’t typically provide the nutritional information for our recipes and I also haven’t calculated the Weight Watchers points.

  • Wendy wrote:

    Made these and my husband and I loved them – they are perfect! They have a beautiful texture and especially loved the walnuts (might add more next time)! I used about half the cinnamon measurement and didn’t add flaxseed. For my oven I would say cooking time was closer to 30 mins.

    • Martha wrote:

      Thanks Wendy!

  • Mary Janik wrote:

    Just made this with only a slight variation (added a little crystallized ginger) and they are absolutely delicious!
    Don’t have any idea how they will last until morning 😆
    Thank you!

    • Martha wrote:

      LOL – We have the same problem at our house Mary! 🙂 Love the addition of crystallized ginger – must try that the next time we make these muffins!

  • Evelyn wrote:

    Do you use 1/4 cup whole flaxseed or 1/4 cup ground flaxseed? My understanding is that our digestive systems can’t break down the whole seeds to access the nutrients. It likely would make a difference in the amount between using ground or whole flaxseed. Please advise!

    • Martha wrote:

      Hi Evelyn – We used whole flaxseed in this recipe.

  • Liz wrote:

    These are the best morning glory muffins I have ever made ,I use half the recipe with pineapple and half with Apple ,I have been baking a long long time and do not change my recipes but these are well worth it .Thanx for sharing

    • Martha wrote:

      You’re very welcome Liz!So glad you enjoyed the recipe! I’ve seen some other morning glory muffins recipe that have BOTH apples and pineapple added…I might give that a try the next time we make these muffins! Thank you for taking the time to write to us today.

  • Ron Rodermund wrote:

    Is there some way I can make these gluten free?

    • Martha wrote:

      Hi Ron – We haven’t tried making these gluten free ourselves, but a family member who bakes gluten free recipes quite often suggests that you could try swapping in the Bob’s Red Mill brand One to One Baking Flour in place of the all-purpose flour. (She says it’s the best for gluten free baking!). If you try it – please let us know – I’d love to hear how this recipe adapts to the gluten free flour.

  • Debbie wrote:

    This was so good! I substituted WW flour, 3/4 cup of cinnamon applesauce for most of the oil (with 1/4 c olive oil), and added toasted pecans instead of walnuts. Added A little crystallized ginger, too. A delightful breakfast :-). They stayed moist for days.

    • Martha wrote:

      Wow Debbie – thank you for sharing your substitutions! So glad you enjoyed the recipe!

  • Mary wrote:

    Love them, easy and soooo good–you should bring them up every so often

    • Jack wrote:

      Thanks Mary – So glad you enjoyed the recipe!

  • pamela wrote:

    hi I wanted to ask where can I find the muffin paper liners at and did u use a regular muffin tin ok thank you

    • Martha wrote:

      Hi Pamela – I found the brown “tulip” muffin paper liners on Amazon (Here is a link: and yes – they fit into a standard size muffin tin. (The tulip liners also come in white – FYI!)

  • Becca wrote:

    Is there a way to “Pin” your recipe? That is an easier way for me to find it than printing it. Thanks!

  • Jeannette Shields wrote:

    Thank you for these Morning Glory muffins! Three women and I from our church are going away for an overnight the first weekend in April , so I will bring these. 🙂

    • Martha wrote:

      Hope you all love the recipe as much as we do Jeannette!

  • Mabel Mason wrote:

    We loved these muffins !!

    • Martha wrote:

      Thanks Mabel! So glad you enjoyed the recipe!

  • Ashley wrote:

    These look awesome! I used to work at a place that sold Morning Glory muffins and the mix came pre-made in a bucket. I was wondering if you have nutrition information on these??

    • Martha wrote:

      Thanks Ashley! We don’t typically provide nutritional information for our recipes, but there are some free tools online such as My Fitness Pal and others where you could calculate the information you need.

  • Donna Wright wrote:

    I just love these morning glory muffin I usually get more then a 12 muffins by putting two tables spoons of batter in each paper lined muffin tin getting about 18 muffins. They are so filling and good for you I also put some dried cranberries in with the raisins measurement, and sprinkle pumpkin seeds on top. I am so glad I found your recipe I love making them and giving them to friends and relatives. They are amazing.

    • Martha wrote:

      Thanks Donna! Great additions!

  • Margaret Ann James wrote:

    Martha, I tried printing this recipe and it would not allow me to do so…kept going to “blank page”….sure would like to print some of your recipes.

    • Martha wrote:

      Hi Margaret! I’m so sorry for the trouble! Our ZipList recipe plugin is currently having issues in Internet Explorer but it works fine in Firefox or Chrome. Would you be willing to use a browser other than IE to print? So sorry for the inconvenience!! Thank you for writing to us!

  • Renee wrote:

    Is this one of those recipes where you can take out a few ingredients and it still tastes great. I’m not a fan of nuts and someone at work is allergic to coconut

    • Martha wrote:

      Hi Renee – Yes – you will probably be fine removing both, although it will may change the texture a bit. Also I would keep an eye on the cooking time – it may change as well. Let us know how it comes out!

  • Sarah @ SimplyScrumptiousBySarah wrote:

    I made these and these are amazing!!! 🙂

    • Martha wrote:

      Hi Sarah! I’m so glad you enjoyed them (I think they are pretty amazing too!). Thanks for letting us know!

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