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–+ servings
Morning glory muffins stacked high on table with visible oats and carrots.

Morning Glory Muffins (Easy Make-Ahead Breakfast)

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Author: Nico Pallotta

Dry Ingredients

  • 1½ cups (225 g) whole wheat flour or all-purpose flour
  • 1 cup (100 g) rolled oats
  • 2½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 large egg
  • ½ cup (120 g) orange juice sub pineapple juice or milk
  • ¼ cup (60 ml) olive oil or neutral vegetable oil
  • ⅓ cup (110 g) honey for sweeter muffins, add ½ cup 100 g brown sugar.
  • 2 teaspoons vanilla extract + 1 pinch of salt, optional

Add-Ins

  • 2 cups (200 g) carrots finely grated - about 7 oz
  • 1 medium (200 g) apple finely grated - about 7 oz
  • ½ cup (70 g) raisins
  • ½ cup (60 g) chopped pecans

  • Heat oven to 350°F 180°C. Spray a 12 cup muffin pan with oil or line it with paper liners. Lightly spray the liners with oil so the muffins do not stick.
    Finely grate the carrots and apple using the small holes of a box grater.
    Step 1 Nonstick muffin pan brushed with oil before adding batter.
  • In a large bowl, add 1 large egg, ¼ cup olive oil, ⅓ cup honey, ½ cup orange juice, and 2 teaspoons vanilla extract. Whisk until smooth.
    Step 2 Whisking egg, olive oil, honey, and orange juice in glass bowl.
  • Add 1½ cups whole wheat flour, 1 cup rolled oats, 2½ teaspoons cinnamon, ½ teaspoon ground ginger, 2 teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt.
    Stir gently with a spoon until just combined.
    Step 3 Stirring flour, oats, and spices into wet mixture until combined.
  • Add 2 cups carrots, 1 medium apple, ½ cup raisins, and ½ cup chopped pecans.
    Stir gently until combined. Do not overmix.
    Step 4 Folding grated carrots, apple, raisins, and pecans into thick batter.
  • Scoop the batter evenly into the muffin cups. Fill almost to the top.
    Bake at 350°F 180°C for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
    Cool in the pan for 5 minutes. Then move to a wire rack and let cool completely.
    Step 5 Morning glory muffins cooling on marble table with one cut open showing soft center.
Substitutions
  • Flour –> All-purpose flour or 1:1 gluten-free blend (reduce orange juice by half to avoid a wet batter)
  • Rolled oats –> Quick oats (do not use steel-cut oats)
  • Cinnamon –> Pumpkin pie spice or a pinch of nutmeg
  • Ground ginger –> Omit or replace with a small pinch of cloves
  • Baking powder & baking soda –> No substitution; ensure both are fresh for proper rise
  • Carrots –> Pre-shredded carrots (chop smaller if thick)
  • Apple –> Crushed pineapple (well drained) or unsweetened applesauce
  • Egg –> Flax egg or chia egg
  • Olive oil –> Yogurt or applesauce (add a little extra honey or sugar for richer flavor)
  • Honey –> Maple syrup or up to 1 cup brown sugar (for a sweeter result)
  • Orange juice –> Pineapple juice or milk
  • Raisins –> Chopped dates or dried cranberries
  • Walnuts or pecans –> Almonds, sunflower seeds, shredded coconut, dark chocolate chips, or omit for nut-free
  • Vanilla extract –> Optional; can omit but recommended for best flavor
 
Tips
  • Grate finely – Use the small holes for carrots and apple for the best texture.
  • Don’t squeeze the produce – That natural moisture keeps muffins soft.
  • Don’t overmix – Stir just until the flour disappears.
  • Check your leavening – Baking powder + hot water = bubbles. Baking soda + vinegar = bubbles.
  • Fill high – Fill cups almost to the top for tall, bakery-style muffins.
  • Test at 22 minutes – Toothpick out clean = done.
  • Cool first – Rest 15 minutes so the texture sets perfectly.
  • Store smart – Keep in an airtight container at room temp for 2–3 days, or refrigerate up to 5 days. Freeze well, too.
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