These Morning Glory Muffins are loaded with carrots, pineapple, and coconut for a wholesome breakfast treat. Made with whole wheat flour and easy to customize with your favorite add-ins!
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Quick Recipe Overview
WHAT: Wholesome muffins packed with carrots, pineapple, coconut, and whole wheat flour for a nutritious breakfast treat.
WHY: They’re moist, naturally sweet, easy to customize, and perfect for meal prep or on-the-go mornings.
HOW: Mix dry and wet ingredients separately, fold together with carrots and fruit, then bake until golden brown.
Jump to:
- Quick Recipe Overview
- Why I Love Making Morning Glory Muffins Recipe
- Ingredient Notes
- Healthy Morning Glory Muffins
- How To Make Morning Glory Muffins
- FAQs For Morning Glory Muffins Recipe
- My Best Tips for Making Morning Glory Muffins
- What to Serve With Morning Glory Muffins
- Storage & Reheating Tips
- More Delicious Muffin Recipes to Try
Why I Love Making Morning Glory Muffins Recipe
Morning glory muffins are incredibly versatile, loaded with good-for-you ingredients like carrots and whole wheat flour, yet they taste like a sweet indulgence.
What really sets these muffins apart is how they sneak vegetables and fruit into your morning routine without sacrificing flavor. The combination of grated carrots, crushed pineapple, and shredded coconut creates a moist, flavorful crumb that stays fresh for days.
This recipe is wonderfully forgiving—you can add nuts, raisins, seeds, or even orange zest without throwing off the balance. Plus, they freeze beautifully, so you can always have a stash ready when cravings strike.
🩷 Melissa
Time to bake the best morning glory muffins you’ve ever tasted! This recipe is straightforward, customizable, and produces muffins that stay moist for days.
With carrots, pineapple, and coconut baked right in, they’re breakfast perfection.
They come together in one bowl, freeze like a dream, and taste even better than bakery versions. Here’s how to make them!
Ingredient Notes
Crushed Pineapple: Drain and press the pineapple well. Canned pineapple works best for convenience.
Shredded Coconut: Sweetened or unsweetened coconut both work well. Unsweetened will make the muffins slightly less sweet, which some people prefer.
See the recipe card below for full information on ingredients and quantities.
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Healthy Morning Glory Muffins
Ingredients
- 2 ¼ cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups sugar
- 3 large eggs
- 8 tablespoons butter (one stick) melted and cooled
- 1 teaspoon vanilla extract
- 4 medium carrots peeled and grated (about 2 cups)
- 1 8-ounce can crushed pineapple well drained and pressed dry with paper towels
- ½ cup shredded coconut
Instructions
- Preheat the oven to 375°F and grease a 12-cup muffin tin and set aside.
- In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.2 ¼ cups whole wheat flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.1 ¼ cups sugar, 3 large eggs, 8 tablespoons butter, 1 teaspoon vanilla extract
- Gently fold the wet ingredient into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.4 medium carrots, 1 8-ounce can crushed pineapple well drained and pressed dry with paper towels, ½ cup shredded coconut
- Add ⅓ cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.
Notes
Nutrition
How To Make Morning Glory Muffins
Step 1: Collect all your ingredients, then preheat oven to 375°F and grease a 12-cup muffin tin.
Step 2: In a large bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.
Step 3: Add the pineapple, carrots, and coconut and stir just until combined. Scoop ⅓ cup of batter into each well of the muffin tin.
Step 4: Bake the muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Let the muffins cool for 5 minutes, then turn out onto a cooling rack. Let cool another 10 minutes, then serve.
FAQs For Morning Glory Muffins Recipe
Yes, you can substitute all-purpose flour in equal amounts. The muffins will be slightly lighter in texture and color, but just as delicious.
Dry muffins usually result from overbaking or over-mixing the batter. Check them at 25 minutes and remove when a toothpick comes out with a few moist crumbs. Be gentle when folding ingredients together.
Generously grease your muffin tin with butter or non-stick spray, or use paper liners. Let the muffins cool in the pan for 5 minutes before removing to prevent breaking.
My Best Tips for Making Morning Glory Muffins
☞Don’t Overmix The Batter: Fold the wet ingredients into the dry ingredients just until combined. Overmixing develops gluten and creates tough, dense muffins instead of tender ones.
☞ Let Melted Butter Cool Before Adding: Hot butter can cook the eggs prematurely and create an uneven texture. Let it cool to room temperature first.
☞ Use An Ice Cream Scoop For Even Portions: This ensures all your muffins bake evenly and come out the same size. A ⅓ cup scoop works perfectly for standard muffin tins.
☞ Press The Pineapple Dry Thoroughly: Excess moisture from the canned pineapple can make your muffins soggy. Use paper towels to squeeze out as much liquid as possible before adding it to the batter.
☞ Rotate The Pan Halfway Through Baking: This helps ensure even browning and prevents some muffins from over-baking while others remain undercooked.
What to Serve With Morning Glory Muffins
These muffins are perfect on their own, but they pair beautifully with a hot cup of coffee or tea for breakfast. Serve them alongside scrambled eggs and fresh fruit for a complete morning meal.
They also work well with Greek yogurt and a drizzle of honey for added protein. For brunch gatherings, arrange them on a platter with cream cheese or butter.A fresh green smoothie complements their sweetness perfectly for a balanced breakfast.
Storage & Reheating Tips
Room Temperature Morning Glory Muffins
Store completely cooled muffins in an airtight container at room temperature for up to 3 days. They’ll stay moist thanks to the carrots and pineapple.
Refrigerator Morning Glory Muffins
For longer storage, keep muffins in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm briefly before eating.
Freezing Morning Glory Muffins
Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating Morning Glory Muffins
Warm refrigerated or frozen muffins in the microwave for 15-20 seconds, or wrap in foil and heat in a 300°F oven for 10 minutes.
Make-Ahead Morning Glory Muffins
Prepare the batter the night before and store covered in the refrigerator. Fill muffin cups and bake fresh in the morning for warm, just-baked muffins.
More Delicious Muffin Recipes to Try
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