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If you’re not familiar with morning glory muffins, think of them as a mash-up of carrot cake, apple-cinnamon muffins, and a tropical fruit snack—all in one bite. They were first created in 1978 by Pam McKinstry, the owner of the Morning Glory Café on Nantucket Island, Massachusetts. She developed the recipe as a way to use up wholesome, nutritious ingredients in a tasty, portable form. The original muffins were a hearty mix of grated carrots, apples, raisins, nuts, coconut, and pineapple—like a marriage of carrot cake and trail mix in muffin form.

The recipe gained national fame in 1981 when it was published in Gourmet magazine, and it quickly became a favorite in bakeries and home kitchens across the U.S. It fit right into the growing health food movement of the late 70s and early 80s, offering a “healthy” treat that still felt indulgent. I don’t remember when I became aware of them but I remember making or having them in the late 80s/ early 90s and I just assumed they were an old well established recipe only now realizing they were created not too long before that.

What do I need to make these?

Grated carrots – for sweetness, texture, and color.
Apple – adds moisture and a subtle tartness.
Crushed pineapple – brings a tropical twist and natural sweetness.
Dried fruit – raisins are traditional and provide little pops of chewy, fruity flavor but dried cranberries would work too or leave them out if you don’t like dried fruits.
Shredded coconut – for texture and a hint of richness. I prefer sweetened shreds but you could use unsweetened desiccated as well.
Flaxseed – acts as an egg replacement and adds omega-3s.

Tips for perfect morning glory muffins:

Don’t over-mix the batter. Stir just until the ingredients are combined—over-mixing can make muffins dense or tough.
Grate your produce. Well grated carrots and apples blend better into the batter and help keep the muffins moist. Use the side of a box grater or a fine shredding disc on a food processor.
Drain the pineapple. Crushed pineapple adds great flavor and moisture, but too much liquid can throw off the texture. Drain it slightly before mixing in.
Use room temperature ingredients. This is especially important if using coconut oil as that can seize if cold ingredients are added to it. Using room temp ingredients also helps the batter mix more evenly and rise better.
Let the batter rest (if you have time). Letting the batter sit for 10–15 minutes before baking helps hydrate the flour and improves texture.
Fill muffin cups 3/4 full. This gives them a bit of room to rise without overflowing but these won’t rise too much.
Check doneness with a toothpick. Insert it into the center—if it comes out clean or with a few crumbs, they’re ready.
Cool on a wire rack. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
Freeze extras! Morning glory muffins freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven when needed.

These muffins are proof that vegan can also mean delicious. Whether you’re new to plant-based baking or a seasoned pro, these morning glory muffins are a must-have in your recipe box. Bake a batch on Sunday and enjoy the glory all week long. Please remember to rate and review if you try them and happy baking!