Pantry Style Morning Glory Muffins are a nod to the original Morning Glory Muffin recipe, simplified to suit common pantry ingredients. The flavor and texture are amazingly delicious. And.. they are the perfect healthy, on the go, delicious breakfast or healthy snack.
History of Morning Glory Muffins
The original Morning Glory Muffins were created by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island. They resonated with the 1970s pop culture and continue their fame to this day.
If you’ve never had Morning Glory Muffins — just think “carrot cake.” And like carrot cake, they’re a tiny bit addictive!
Ingredients for Morning Glory Muffins
This is not the original Morning Glory muffin recipe, which has a long but delicious ingredient list that includes apples, pineapples, and nuts. In an effort to make them more pantry-friendly, we’ve deviated from the original recipe with ingredient swaps.
With this simplified recipe, I would imagine you have most of these ingredients on hand.
Making Morning Glory Muffins
The first step is to cover the raisins with hot water in a small bowl. Let them soak while you prepare the muffin batter.
As with most muffin recipes, you will combine the dry ingredients in one bowl, and the “wet” ingredients in another. Combine the two and transfer to a standard size 12 cup muffin tin. They will bake at 350 degrees for about 25 minutes.
- 1/2 cup raisins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats, plus more for sprinkling
- 1 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 large carrot, peeled and grated
- 1/2 cup shredded coconut
- 3 large eggs
- 2/3 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
- Preheat the oven to 375°F and lightly grease a 12-cup standard muffin tin. Or line with paper cups.
- In a small bowl, combine raisins and hot water to cover. Set aside to soak you will continue with the recipe.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Stir in the carrots and coconut. Set aside.
- In a separate bowl, beat together the eggs, oil, apple sauce, vanilla, and orange juice. Add the wet ingredients to the flour mixture; stir until combined.
- Drain the raisins and stir them in.
- Divide the batter evenly among the 12 muffin cups. Bake for 25 to 28 minutes, until domed and a toothpick inserted in the middle of the muffin, comes out clean.
- Remove from the oven, let cool for 5 minutes before turning out on to a rack to finish cooling.
Substitute gluten-free flour for the flour. Be sure to bake thoroughly as gluten-free flour requires a bit more baking time.
Store muffins in an air-tight container at room temperature for several days. Or freeze for longer storage!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 310mgCarbohydrates: 42gFiber: 3gSugar: 22gProtein: 5g