When a co-worker brought in a Morning Glory Muffin, the aroma just permeated the office. It smelled AMAZING! I had never heard of Morning Glory Muffins, so I tried looking into its history. Surprisingly, I couldn’t find much concrete information, but the muffin dates back to the 1970’s. Former chef of the Morning Glory Cafe in Nantucket, Pam McKinstry is reported to have invented the recipe and subsequently submitted it to Gourmet Magazine where it was published in 1981. And that recipe lives on. Containing a mixture of both fruits and vegetables, you’d expect a heavy muffin. At least I did. But it was amazingly light and fluffy. And flavorful!
Morning Glory Muffins
I found that the muffins are even better the next day. I had refrigerated them because they are quite moist and I wanted them to last. But the next day I microwaved one for a few seconds, spread a little Earth Balance Buttery Spread on them and WOW! The flavors really come to life.
Morning Glory Muffins
There are a few variations on this recipe, but we adapated ours from this one at King Arthur Flour.
Morning Glory Muffins
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Morning Glory Muffins {Vegan}
Ingredients
- 1/4 C Raisins soaked in hot water for 10 minutes and drained
- 1 C Whole Wheat Flour
- 1/2 C Brown Sugar
- 1 tsp Baking soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Salt
- 1 C peeled and grated Carrots
- 1 medium tart Apple peeled, cored, and grated
- 1/4 C Shredded Coconut sweetened or unsweetened (I used sweetened)
- 1/4 C chopped Walnuts
- 1-1/2 Tbl Ground Flax + 4-1/2 Tbl Water refrigerated for 20 minutes
- 1/3 Cup Oil of your choosing
- 1 tsp Vanilla
- 2 Tbl Orange Juice
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with muffins papers.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
- In the bowl of an electric mixer, combine the flour, sugar, baking soda, spices, and salt.
- Add the grated carrots, apple, coconut and nuts.
- In a small bowl, beat together the flax mixture, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Drain the raisins and fold them in.
- Divide the batter evenly amongst the muffin papers. They can be close to full.
- Bake the muffins for 20-25 minutes, until they are domed in the center and a toothpick inserted comes out clean.
- Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and refrigerate. King Arthur Flour states that these can be stored at room temperature for several days; freeze for longer storage.
Christina @ The Beautiful Balance says
These muffins look incredible and I love all the fruits, veggies, and nuts in them. I am a huge fan of next-day muffins too and try to pretend I have enough will power to wait until the next day haha.
Natalie @ Feasting on Fruit says
There is so much goodness going on in these muffins, I love it! Looks like my kind of breakfast 🙂
Gabbi says
SparkRecipes says there are ~155 calories per muffin, and these sound delicious.
aimee says
Hi Gabbi! Thanks for that. These muffins were soooo good. I hope you try them 🙂
Rhonda Florio says
I want to make the Morning Glory Muffins which I have made before. They are delicious. I am out of flaxseed, can I use Orgran egg replacer, and how much if so? One whole egg = 1 tsp of Orgran + 2 tbs of water. Thank you
aimee says
Hi Rhonda! You could definitely use Orgran Egg Replacer. You are going to be looking for the equivalent to one and a half eggs. I was just talking about making these again last night. Soooo yummy! 🙂
Rhonda Florio says
Thank you so much.
Ralph Rhineau says
I eat whole food, plant based and don’t eat oil: so substituted medjool date paste for the brown sugar & oil, used coconut extract for the coconut and left out the salt & oil.
Turned out nicely, very moist and sweet. Took 45-50 min to bake in silicone cupcake shells.
Abby says
Do you know how long I should bake this if I make it a loaf instead of muffins?