By Becky Hardin
Updated Oct 23, 2025
My Morning Glory Muffins are the perfect wholesome breakfast treat, packed with all kinds of nutritious ingredients that help me start the day on the right foot. I like to make a batch in the evening so they are ready to grab and go in the morning.
Pin this recipe for later!
5-Star Review
“These are a total mom win for getting my kids to eat breakfast! Great on-the-go option.” -Sabrina
Easy Morning Glory Muffin Recipe
For me, getting everyone up and fed before we head out in the morning can sometimes be a challenge. Enter these morning glory muffins! Besides the basic baking ingredients, these breakfast muffins are filled with wholesome, nutritious ingredients.
The thing I like about these morning glory breakfast muffins is how versatile they are. I can easily swap the carrots for zucchini, the golden raisins for any dried fruit, the pecans for another nut, the apple for applesauce, and the orange zest for any other citrus zest. And, believe, me, this flexibility is a lifesaver!
Ingredients1x2x3x
For the Topping
- ▢ ½ cup old-fashioned oats 15g, divided
- ▢ 2 tbsp salted butter 28g, melted (¼ stick)
For the Muffins
- ▢ 2 cups all-purpose flour 240g
- ▢ 1¼ cups granulated sugar 250g
- ▢ 2 tsp baking soda 12g
- ▢ 2 tsp ground cinnamon 6g
- ▢ 1 tsp ground ginger 3g
- ▢ ½ tsp kosher salt 3g
- ▢ 2 cups shredded carrots 180g, excess moisture squeezed out (from about 6 carrots)
- ▢ ½ cup golden raisins 85g
- ▢ ½ cup chopped honey-roasted pecans 57g, Fresh Gourmet recommended
- ▢ ½ cup sweetened flaked coconut 30g
- ▢ ½ cup shredded apple 57g, core and peel discarded
- ▢ 1 tsp orange zest 2g
- ▢ 3 large eggs 150g
- ▢ 1 cup vegetable oil 200g
- ▢ 2 tsp pure vanilla extract 8g
Video
Instructions
For the Topping
- Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray and set aside.
- Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool. ½ cup old-fashioned oats
- In a small bowl, combine ¼ cup of the toasted oats with the melted butter. Mix well and set aside. 2 tbsp salted butter
For the Muffins
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Set aside. 2 cups all-purpose flour, 1¼ cups granulated sugar, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp kosher salt
- In a medium bowl, mix together the shredded carrots, raisins, pecans, coconut, shredded apple, orange zest, and the remaining ¼ cup toasted oats. 2 cups shredded carrots, ½ cup golden raisins, ½ cup chopped honey-roasted pecans, ½ cup sweetened flaked coconut, ½ cup shredded apple, 1 tsp orange zest
- Add the carrot mixture to the flour mixture and mix to combine.
- In a medium bowl, whisk together the eggs, oil, and vanilla. 3 large eggs, 1 cup vegetable oil, 2 tsp pure vanilla extract
- Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
- Evenly scoop the batter into all 12 muffin tin wells. The cups will be very full, and the muffins may have a “muffin top” when done, but that makes them extra cute.
- Top each muffin with the prepared oat/butter topping.
- Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
- Transfer the muffins to a cooling rack and cool 5 minutes before removing the muffins from the muffin tin and placing directly on the cooling rack. Serve warm or cold. These muffins are terrific either way.
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Morning Glory Muffins Step by Step
Prepare the pan and get the oven going: Preheat your oven to 350°F, spray a 12-count muffin tin with nonstick spray, and set aside.
Make the topping: Spread ½ cup of old-fashioned oats on a small baking sheet and bake for 8-10 minutes, or until fragrant and the oats turn a golden color. Remove the oats from the oven and let them cool. Once cool, in a small bowl, combine ¼ cup of the toasted oats with 2 tbsp of melted butter. Combine well and set aside.
Whisk the dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1¼ cups of granulated sugar, 2 tsp of baking soda, 2 tsp of ground cinnamon, 1 tsp of ground ginger, and ½ tsp of kosher salt. Set the mixture aside.
Combine the mix-ins: In a medium bowl, mix 2 cups of shredded carrots, ½ cup of golden raisins, ½ cup of chopped honey-roasted pecans, ½ cup of sweetened flaked coconut, ½ cup of shredded apple, 1 tsp of orange zest, and the remaining ¼ cup toasted oats.
Mix the dry ingredients and mix-ins: Add the carrot mixture to the dry ingredient mixture and stir well to combine.
Whisk the wet ingredients: In a medium bowl, whisk 3 large eggs with 1 cup of vegetable oil and 2 tsp of pure vanilla extract.
Combine the muffin batter: Add the egg mixture to the flour/carrot mixture and stir until the flour is no longer visible being mindful not to over mix.
Portion the batter and bake: Evenly portion the muffin batter into all 12 muffin tin wells. Note that the well will be very full. This helps the muffins bake up with a nice elevated muffin top. Sprinkle each muffin with the prepared oat/butter topping.
Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean and the muffins have turned golden brown.
Cool and serve: Transfer the baked muffins to a cooling rack and cool for about 5 minutes before removing them from the muffin tin and placing them directly on the cooling rack. Serve warm or cold. These muffins taste great either way.
How to Store
Store leftover morning glory muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Enjoy at room temperature or gently warmed in the microwave.
Freeze morning glory muffins individually wrapped in plastic wrap for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
If you manage to cook a nice, big breakfast for your family every morning, I applaud you! But a quick, easy breakfast that you can eat on the go is more realistic for a lot of us. That’s why I love these morning glory muffins. These breakfast muffins are easy enough to bake when you wake up, and even easier to bake the night before so they’re ready to grab before you start the day!
These muffins, plus a cold brew (another make-ahead masterpiece!) or a mango smoothie , are the perfect quick and easy breakfast!
more breakfast recipes to try
Cinnamon Sugar Biscuit Bites
Ham and Potato Casserole
How to Make Home Fries
Breakfast Pizza
Morning Glory Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Ingredients
For the Topping
- ½ cup old-fashioned oats 15g, divided
- 2 tbsp salted butter 28g, melted (¼ stick)
For the Muffins
- 2 cups all-purpose flour 240g
- 1¼ cups granulated sugar 250g
- 2 tsp baking soda 12g
- 2 tsp ground cinnamon 6g
- 1 tsp ground ginger 3g
- ½ tsp kosher salt 3g
- 2 cups shredded carrots 180g, excess moisture squeezed out (from about 6 carrots)
- ½ cup golden raisins 85g
- ½ cup chopped honey-roasted pecans 57g, Fresh Gourmet recommended
- ½ cup sweetened flaked coconut 30g
- ½ cup shredded apple 57g, core and peel discarded
- 1 tsp orange zest 2g
- 3 large eggs 150g
- 1 cup vegetable oil 200g
- 2 tsp pure vanilla extract 8g
Instructions
For the Topping
- Preheat oven to 350°F. Spray a 12-count muffin tin with nonstick spray and set aside.
- Spread the oats on a small baking sheet and bake 8-10 minutes until fragrant and golden. Remove from the oven to cool. ½ cup old-fashioned oats
- In a small bowl, combine ¼ cup of the toasted oats with the melted butter. Mix well and set aside. 2 tbsp salted butter
For the Muffins
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Set aside. 2 cups all-purpose flour, 1¼ cups granulated sugar, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp kosher salt
- In a medium bowl, mix together the shredded carrots, raisins, pecans, coconut, shredded apple, orange zest, and the remaining ¼ cup toasted oats. 2 cups shredded carrots, ½ cup golden raisins, ½ cup chopped honey-roasted pecans, ½ cup sweetened flaked coconut, ½ cup shredded apple, 1 tsp orange zest
- Add the carrot mixture to the flour mixture and mix to combine.
- In a medium bowl, whisk together the eggs, oil, and vanilla. 3 large eggs, 1 cup vegetable oil, 2 tsp pure vanilla extract
- Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
- Evenly scoop the batter into all 12 muffin tin wells. The cups will be very full, and the muffins may have a “muffin top” when done, but that makes them extra cute.
- Top each muffin with the prepared oat/butter topping.
- Bake at 350°F for 20 minutes, or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
- Transfer the muffins to a cooling rack and cool 5 minutes before removing the muffins from the muffin tin and placing directly on the cooling rack. Serve warm or cold. These muffins are terrific either way.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
