Morning Glory Muffin Recipe

Jeff and I frequent the Greensboro Curb Farmer’s Market as often as we can. We will grab coffee, Jeff will grab a donut or two (hot, fresh, made with sweet potato batter) from Yeehaw Donuts, and I will often grab a morning glory muffin from my favorite, Amy’s Bakery. Their muffins are made with bran and chock full of fruit — and if we get there after 10 am, they’re usually sold out. A series of busy weekends has interrupted our Saturday tradition, so I have made two batches of my own version of a morning glory muffin. These are made with whole wheat flour, have a grated carrot in them, and are the perfect combination of sweet, relatively healthy, and filling. I hope that they make your mornings (or snack time) glorious!

Up close!


  • 2 cups whole wheat flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 large carrot, shredded (about 1 cup)
  • 1/2 cup oats
  • 1/2 cup unsweetened, flaked coconut
  • 1 apple, peeled, cored, and shredded
  • 1 ripe banana, mashed
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350’F. Line 12 muffin cups with paper lines.
  2. In a large bowl mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, oats, coconut, apple, and banana. Make a well in the center. Add the eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture until just moistened. Scoop batter evenly into muffin cups.
  3. Bake in the preheated oven about 20 minutes or until a knife comes out clean.
  4. Enjoy!


Hot and fresh!

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