There’s just something special about baked goods in the morning… and these Beautiful Morning Glory Muffins just fit the bill… always. Add a cup of coffee or latte, and it will be a great morning!
The Morning Glory Muffin is a quintessential breakfast treat. Denoting what we love about that all important meal: healthy mornings, whole grains, fruits, and veggies.
Attributed to Chef Pam McKinstry of the Morning Glory Cafe, Morning Glory Muffins have been a staple in kitchens far and wide.
The Morning Glory Cafe was open from 1978 to 1994 on Nantucket’s Old South Wharf in New England.
This recipe is an adaptation from the original and one that my family loves.
A Beautiful Morning Glory Muffin
- 2 cups whole wheat flour
- 1 cup oatmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 3 eggs
- 1/4 cup canola oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1/2 cup grated carrots
- 1/4 cup walnuts (or pecans)
- 1 apple, finely chopped (peeled or unpeeled)
- 1/2 cup raisins
Preheat oven to 375° and line or grease a 12-cup muffin tin. Set aside.
In a medium size bowl, whisk together flour, oats, baking powder, baking soda, salt, cinnamon, and brown sugar.
In a separate bowl, whisk eggs, oil, milk, and vanilla until well blended. Fold into the dry ingredients.
Fold in grated carrots, chopped walnuts, finely chopped apple, and raisins. Divide the batter between the 12 muffin cups.
Bake in a 375° oven for 25 minutes or until a wooden toothpick inserted in the center comes out clean.