Morning Glory Muffins

Morning Glory Muffins

Doesn’t it feel like March break has already been going on for weeks? It does to me. Ben’s about to go away on a long work trip so I’m feeling under extra pressure to come up with lots of things to do with the kids. We’ve got birthday parties to go to, play dates, day camps, and of course, baking. Here’s one from the archives, Morning Glory Muffins. They’re so good, I was really happy to make them again when I was in the studio with Maya. It’s so good to get nice shots in these old posts. But of course I’m leaving in the original shots of Esme and Julian looking like absolute babies. Look at Julian’s fat little hands?! I mean, honestly. Now excuse me, I think I have something in my eye…. C.M.

After months of having a  baby in my arms most of the day, Julian is about to walk. Of course, he’s been crawling for a couple of months but now he’s constantly on the move, cruising and getting closer to two-footedness. And as much as this trend toward mobility means constant falls and bruises we’re both enjoying the independence. It also means I can do more with Esme, which I’ve been missing a lot. After some negotiating – “Let’s make a cake!” “How about muffins?” “No – cupcakes.” “How about muffins?” “Okay, muffins!” – we decided to make Morning Glory Muffins. I like these as they’re a good snack but healthy enough to be breakfast.morningglorymuffinsfeature

food photography by Maya Visnyei

Morning Glory Muffins


  • 2 cups grated carrot
  • 1 large apple peeled and grated
  • 1 cup flour
  • 1 cup wholewheat flour
  • 1/4 cup flax meal
  • 3/4 cup sugar
  • 1 cup shredded unsweetened coconut
  • 1/2 cup chopped nuts (I used a mix of pecans and walnuts but you could leave them out all together if nuts are an issue in your family)
  • 1/2 cup raisins
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla


Preheat oven to 350 degrees.

Place grated carrot and apple together in a bowl and toss. Set aside.

Mix together flours, flax, sugar, coconut, baking soda, baking powder, salt, cinnamon, nuts and raisins.

Whisk together the eggs, oil and vanilla.

Blend wet and dry ingredients and stir in the grated carrot and apple.

Spoon into greased muffin tins and bake for 20 to 25 minutes until a skewer comes out clean.

Makes a dozen medium sized muffins.

Esme stayed with this recipe from beginning to end which is a new thing in our cooking together.

And she was so proud of the results. They turned out great – lots of texture and not too sweet. Esme was happy to share one with her brother.

You might also like


Sweet Potato Falafel Bowls

If you know me, or have watched some of our Youtube videos, you know I’ll do anything to avoid getting my food processor down from its home on a high

By Ingredient

Lisa’s Letters Home: Slow Cooker Pork Taco

I have no time at all for pretty much everything. This includes making sure the kids have clean uniforms, remembering to pack lunches, and getting a chance to wash my


Cherry Hand Pies

You’re almost there, the finish line is in sight – it’s the last week of school! In fact, there’s probably so little actual learning going on this week it’s hardly


  1. carrie kane
    November 24, 11:17 Reply

    Hi Ceri, thanks again for your note! Can’t wait to try these. Best, Carrie

  2. Ceri Marsh
    November 24, 11:19 Reply

    Hi Carrie,
    I hope they work out for you! Good luck with the breakfast dilemma!

  3. Shelley J
    February 21, 20:59 Reply

    I made these today and I LOVE THEM!!!! I love how that have fruit, veggies and nuts in them.

  4. Ceri Marsh
    April 19, 12:22 Reply

    Hi Mary Ann,
    Yes! Sorry about that and thank you for pointing out that error – I’ve just fixed it.

  5. Heather
    April 20, 05:56 Reply

    Hi, great looking recipe, but can you include the nutrition facts with the recipe? How many carbs and sugars? Many thanks

  6. Ceri Marsh
    April 20, 07:36 Reply

    Unfortunately we don’t have the ability to supply nutritional breakdowns of our recipes yet. But it’s something we’ll be looking into as our business grows. Let me know if you try them out!

  7. Sanjivani
    October 28, 20:15 Reply

    Thanks for the recipe. I want to make then now for my daughter but I don’t have flax meal at home, can I replace that with anything else?

  8. Ceri
    October 28, 20:18 Reply

    Hi Sanjivani! You could just add a bit more flour. Do you have chia? That would be a nice extra to throw in, too, if you’ve got it. But not to worry, it will be just fine without it. Let me know if you make them, okay?
    Thanks for reading!

  9. Kimberly
    December 20, 00:59 Reply

    How much chia would you use to replace the flax meal? And how much more flour? I’m new! I need details lol!

  10. Janelle
    March 12, 16:45 Reply

    Hi! I just made these and they are delicious!! Great for breakfast or snack! Easy to make too! Thanks for posting great recipes that keep life easy and healthy:)

  11. Lissa
    August 30, 17:25 Reply

    Is it possible to make these without the coconut, chopped nuts and raisins? we have allergies and no one in the house likes raisins! Do I end to,substitute with something else like extra carrots or apple?

  12. Cher
    February 08, 00:33 Reply

    I love these, thanks! The whole family enjoyed them. The muffin liners ended up slick from all the oil though, which made me realize that there are a lot of calories in that 3/4 cup of vegetable oil — it almost undoes the health benefits of the other great ingredients. I’m going to make the next batch with 3/4 cup of unsweetened applesauce instead, and see if they’re just as tasty. (And with far less guilt!)

Leave a Reply