4 Freshly Baked Morning Glory Muffins on a cutting board by a kitchen window with a small wooden rooster sitting

Looking for a healthy breakfast treat that’s not only delicious but also packed with wholesome ingredients? This Morning Glory Muffin recipe is the perfect balance of nutritious sweetness, moisture, and texture to kick-start your day. 

 

Morning Glory Muffins are the creation to Chef Pam McKinstry of the Morning Glory Cafe on Nantucket Island, Massachusetts. Legend has it that she devised the recipe to use up ingredients in her pantry, resulting in a hearty, flavorful muffin. The recipe quickly spread through word of mouth and eventually made its way into Gourmet Magazine and other culinary circles.

 

Since their inception, Morning Glory Muffins have undergone adaptations and interpretations to suit different tastes and preferences. 

Ingredients:

– 1 Cup Brown Sugar

– 1 Cup Vegetable Oil or Avocado Oil

– 3 eggs

– 1 Cup All Purpose Flour 

– 1 Cup Almond Flour (For Gluten-Free flour, use 1 ½ C Almond Flour)

– 2 Teaspoons Baking Soda

– 1 Teaspoon Salt

– 2 Teaspoons Cinnamon

– 1 Teaspoon Vanilla extract

– ½ Cup peeled, grated Apple cut up in small pieces (Granny Smiths are my favorite) 

– ½ Cup unsweetened Coconut

– 4 Large Carrots grated or shredded in a food processor (about 2 cups)

Optional Add-Ins (add up to 5 different new ingredients or substitutes):

– ½ Cup chopped Dried Apricots

– ½ Cup Raisins

– ½ Cup chopped nuts: Walnuts or Pecans or Hazelnuts

– ½ Cup Chia or Hemp seeds

– ½ Cup Cocoa Powder

– ½ Cup Blueberries

– 3/4 Cup Maple Syrup instead of 1 Cup Brown Sugar

– 1 Teaspoon of Allspice, Ginger, or Nutmeg

– Substitute shredded Zucchini for some of the Carrots or Apples

– Substitute mashed Banana for some of the Carrots or Apples

Instructions:

 

  1. Preheat oven to 425 degrees.
  1. Mix wet ingredients : In a large bowl, combine sugar, oil, and eggs. 
  1. Incorporate dry ingredients: Add the flour, almond flour, baking soda, salt, and cinnamon to the wet mixture. Mix until a consistent batter.
  1. Add carrots, apples: Fold in until evenly distributed throughout the batter.
  1. Add optional ingredients: If desired, select a few optional  add-ins for flavor and texture.
  1. Line 6 or 12-cup muffin tins with liners and fill each about ¾ full with the batter.
  1. Reduce oven temperature to 350 degrees.
  1. Bake for approximately 25 minutes or until the middle of the muffins is cooked through. 
  1. Remove the muffins from the oven and allow them to cool to room temperature.

 

Feel free to customize them with your favorite add-ins or adapt this easy recipe to suit dietary and taste preferences. Whether enjoyed fresh out of the oven or as a grab-and-go breakfast for busy mornings, these moist and flavorful muffins are sure to become a household favorite. 

 

 

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