Filled with yummy ingredients like carrots, apples, and coconut, these hearty muffins are easy to eat on the go with a cup of coffee or as part of a balanced breakfast alongside some bacon and eggs. Moist and fluffy, they take just 20 minutes to bake in the oven and will keep for days.

A muffin broken in half covered with cinnamon butter.

Carrot Apple Muffins for an On The Go Breakfast

Thanks to the raisins, nuts, and coconut flakes, these delicious muffins have an amazing texture throughout—no need to throw these muffin bottoms away! What I love most about these muffins is how adjustable and forgiving the recipe is. You can play around with the type of flour you use, try subbing unsweetened applesauce for the vegetable oil, and a ton of other options!

This was my go-to breakfast muffin when I started my first job after college. I had to be there at 0 dark 30 and these were perfect to grab on the way. The grated carrots and apples add so much moisture and some natural sweetness. Another favorite for a grab-and-go are lemon poppy seed muffins.

These apple carrot muffins are made with wholesome ingredients, which means they’ll keep you full and satisfied for longer! Not only are they filling, but they’re a little on the sweet side with a flavor that carrot cake and apple spice cake lovers will die for. For the real deal, try my apple spice cake or switch it up with this carrot cake cheesecake bars.

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A muffin tin of baked morning glory muffins.

They’d be perfect for a brunch spread or for a morning meeting at the office, there’s no sticky icing to worry about.

But, what really sells these morning glories as a breakfast star is pairing them with creamy cinnamon butter. Trust me on this one.

Two morning glory muffins next to a bowl of cinnamon butter.

One last thing! I recommend using a box grater to shred your own carrots at home instead of purchasing pre-shredded carrots from the grocery store for this morning glory muffin recipe. The premade ones aren’t thin enough to melt into the batter, which is what you want for these carrot and apple muffins!

Carrots shredded with a box grater next to pre-shredded carrots. — Grated carrots on the left, pre-grated carrots on the right.

Why These Are The Best Morning Glory Muffins

Breakfast on the go – They say it’s the most important meal of the day for a reason. How many of us have been guilty of rushing out the door without taking the time to eat something at all? Thanks to the carrots, apples, raisins and nuts, these will keep you satisfied until lunch.
First Time Baker Friendly – Since these muffins are meant to be hearty and packed with additions like raisins and nuts, it means you don’t have to worry too much about following specific rules or getting a specific texture.
Not too Sweet – It’s nice to have a delicious muffin that’s not overly sweet.

Ingredients For Morning Glory Muffins

The ingredients to make muffins. — Gather the ingredients for the muffins.

The additions to morning glory muffins. — Gather the fillings.

Pantry Staples – For dry ingredients, you’ll need flour, brown sugar, and baking soda. For wet ingredients, you’ll need vegetable oil and eggs.

Spices – Nutmeg, cinnamon, salt, and vanilla extract.

Fruit – You’ll need three carrots, an apple, shredded sweetened coconut, and raisins.

Nuts – I used chopped pecans but you can substitute walnuts.

Let’s Make Some Muffins

Step One: Prep

Raisins in a bowl of hot water. — Soak the raisins.

Add raisins to a small bowl and cover with hot water, let them sit and get plump while making the muffin batter. Shred the carrots and apple.

Step Two: Mix Batter

In a large mixing bowl, whisk together the dry ingredients. Add the shredded carrots, apple, coconut, pecans, and drained raisins, then stir to combine.

The dry ingredients with a whisk in a mixing bowl. — Whisk the dry ingredients.

A bowl of shredded ingredients for morning glory muffins. — Combine the shredded ingredients.

Step Three: Whisk Wet Ingredients

In a separate bowl, whisk the eggs with the vegetable oil and vanilla. Pour into the flour mixture, folding it in until just combined. Be careful to not over-mix.

The batter for morning glory muffins in a bowl. — Barely mix the rest of the ingredients.

Step Four: Fill Muffin Tin

Scoop into the muffin cups filling to the top. Sprinkle with extra coconut if desired. (I’m always up for more coconut)

Muffin tins filled with carrot apple muffin batter. — Fill the muffin tins.

Step Five: Bake and Cool

Bake for 5 minutes, then turn down the heat and cook an additional 17-20 minutes or until a toothpick comes out clean. Let cool in the muffin tin for 10 minutes before removing.

A muffin tin of baked carrot and apple muffins.

Make These Carrot Muffins Your Own

The original recipe calls for all purpose flour, but you can up the fiber content by using a combination of all purpose and whole wheat flour.
Instead of pecans, you can try adding walnuts, cashews, roasted almonds, or any other of your favorite nuts!
Add a sprinkle of lemon or orange zest on top with the shredded coconut for extra brightness.

How to Store Muffins

On The Counter: I recommend storing these muffins in an airtight container. If you store in the refrigerator it will dry them out. Freeze any that can’t be eaten , that will keep them from drying out.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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Comments

5 from 3 votes

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Ingredients For Morning Glory Muffins