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Have you ever heard of Morning Glory Muffins? I came across  several recipes for these yummy muffins recently and knew I had to give them a try. They are surprisingly low in fat, but stay super moist…most likely because of all the healthy add ins like shredded carrots, apples and raisins that add moisture to the batter. This particular recipe also has orange juice and orange zest giving them a fantastic bright flavor as well. You can make them with white flour, or whole wheat flour…they turn out great with either.

Make a batch this week, my friends. The leftovers freeze super well, and make a great grab and go type breakfast or snack.

Morning Glory Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 30 muffins


2 C wheat (or white) flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/3 C ground flax seed
3 eggs, beaten
1/2 C brown sugar
1/4 C honey
1/3 C canola or vegetable oil
1/3 C applesauce
1 tsp orange zest
1/4 C orange juice
1 tsp vanilla
1/2 C shredded carrots
2 C shredded apple
1/2 C golden or regular raisins
1/3 C sliced almonds


1. Preheat your oven to 425 degrees.
2. Line your muffin tins with cupcake liners and spray them with cooking spray. (this recipe makes about 30 muffins).
3. In a large mixing bowl, toss together the flour, baking soda, cinnamon, ginger, salt and flax seed.
4. In a separate bowl whisk the eggs, then add the brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla. Whisk together to combine.
5. Add the wet ingredients to the dry and stir just until combined.
6. Fold in the carrots, apple, raisins and almonds.
7. Fill each cupcake liner about 2/3 full.
8. Bake for 5 minutes and then lower the oven temperature to 350 degrees and bake for an additional 18 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow to rest for a few minutes.
Serve and enjoy!

Recipe adapted from Sally’s Baking Addiction


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Those muffins look like they are the perfect way to start breakfast thank you for sharing I can’t wait to try them!

  2. Thanks for the recipe! It was a fun experiment.

    I followed the recipe exactly and it took 30 minutes to prep. I baked at 425 and they were done in 13 minutes. One pan had edges that were starting to blacken; the other pan was fine. (I used different brands and ages of non-stick muffin pans.)

    Mine were much darker than the photo, perhaps because my flax seed was a very deep brown? I used one cup all-purpose flour and one cup white whole wheat flour.

    Also, it made 24 small-to-average-sized muffins, not at all as tall as the ones in the photo.

    Overall, they were a nice, filling muffin. Next time I could probably use a basic, simple muffin recipe, adding in the final four ingredients, and get a similar taste.