Wholesome Morning Glory Muffins

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by | Updated: December 4th, 2016

What’s the story, morning glory? The secret’s out! We’re drooling over this fresh take on nutritious Morning Glory muffins. Combining the irresistible flavors of spiced carrot cake and apple pie, this recipe uses whole wheat flour, shredded coconut, walnuts and loads of grated produce to create a healthy, substantial and tasty breakfast treat. Go forth and spread the word, hummingbird.

Whole Grain Breakfast Muffins

Wholesome Morning Glory Muffins

Makes 12 muffins


2 cups Bob’s Red Mill Whole Wheat Flour
1 cup sugar
¾ cup unsweetened shredded coconut
1 Tbsp. ground cinnamon
2 tsp. baking soda
½ tsp. salt
2 cups grated carrot
1 cup chopped walnuts
1 cup crushed pineapple, drained
1 large apple, peeled and grated
3 large eggs
½ cup applesauce
½ cup vegetable oil
2 tsp. vanilla extract


  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
  2. In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add shredded coconut and mix until combined.
  3. In a large bowl, combine wet ingredients. Whisk eggs, applesauce, oil and vanilla. Fold in, carrots, pineapple and apple. Stir in dry ingredients, and then add in walnuts.
  4. Fill each muffin tin completely with batter. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let muffins cool in the pan for 10 minutes before transferring to a wire rack.