These Morning Glory Muffins are a hearty, healthy muffin filled with carrots, apples, coconut, pecans, raisins, and pineapple juice! If you don’t like some of the ingredients, you’ll find that there are plenty of substitutes to keep these muffins a favorite for everyone!

Muffins are one of those foods that are super easy to make, and can make your day so much better! You can grab one to go with your coffee and tea in the morning or take one to combat afternoon hunger.

They are also fun to switch up with all different flavor combinations, like these Morning Glory Muffins!

Unlike some of our other muffin recipes, these are a hearty muffin with lots of add-ins.

From apples, coconut, pecans, and raisins to pineapple juice and unsweetened applesauce, these muffins are packed with flavor and texture.

If lots of textures isn’t your thing, feel free to leave out the add-ins that don’t work for you!

The main sweeteners come in the form of honey and pineapple juice, but you can use sweetened applesauce or sweetened coconut if you prefer a sweeter muffin.

Whatever add-ins or juices you choose to use, you’ll find that one batch won’t last long!

How to Make Morning Glory Muffins

Don’t let the long list of ingredients scare you away. These muffins are super easy. They are packed with flavor, hence the long list of ingredients.

Start by preheating your oven to 400 degrees Fahrenheit. 

Spray a muffin tin with non-stick cooking spray or line with cupcake liners. Set aside.

In a large bowl, whisk together white whole wheat flour, all-purpose flour, brown sugar, baking soda, cinnamon, ginger, salt, and salt until the spices are fully incorporated.

In a medium bowl, whisk together the unsweetened applesauce, melted coconut oil, honey, pineapple juice, vanilla extract, and eggs. 

Add the wet ingredients to the dry ingredients, and stir until just combined.

Gently fold in grated carrots and grated apple until just incorporated. Stir in the coconut, pecans, and raisins until just combined. 

These muffins are on the heartier side, but stirring as little as possible will still help the texture.

Fill each cup about 3/4 full. (Depending on the size of your muffin cups, you’ll get anywhere from 12-16 muffins.)

Bake for 5 minutes at 400 degrees Fahrenheit.

Without opening the oven, reduce heat to 375 degrees Fahrenheit. Bake for an additional 12-16 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.

Remove the muffin tin to a wire rack, and allow muffins to cool in tin for 5 minutes before removing to a wire rack to cool completely.

Enjoy!

Store any leftovers in an airtight container.

Optional substitutions or additions

• Swap out the pecans for walnuts. Or, if you don’t like nuts, leave them out!
• Use sweetened shredded coconut for a little sweeter muffin.
• You can use maple syrup in place of the honey.
• Can’t find pineapple juice? You can use orange juice, apple juice, or even milk, in its place. 

Love muffins? More easy muffin recipes to try!

• Bakery Style Rhubarb Muffins
• Peach Coffee Cake Muffins
• Bakery Style Double Chocolate Zucchini Muffins