The Sweetest Crumb

Healthy Morning Glory Muffins

How’s everyone’s week going? Hope you guys survived Blue Monday ok!

Last week a coworker asked me if I had a good morning glory muffin recipe… which I did not. I asked some family and friends for recipes and no one seemed to have one they loved. After all this talk of muffins, I started to really crave morning glory muffins myself so I decided to whip up a batch. I ended up making my own variation of a recipe (after looking through tonnes of recipes online and not being satisfied with any of them). A lot of them seemed to call for tonnes of oil which I didn’t want to use. To make mine healthy, I limited the oil to only a quarter cup and substituted plain yogurt instead.


The result was great – super soft, moist muffins that are healthy too! I’ve been bringing these to work all week now and really enjoying them. While the recipe looks like it has a lot of ingredients, they are all easy to find and the recipe is super simple. You basically just mix it all together. So if you have a bit of spare time this week, make a batch of morning glory muffins – you won’t regret it!

Morning Glory Muffins

By Genia Rodnyansky Published: January 21, 2013

  • Yield: 22 muffins

How's everyone's week going? Hope you guys survived Blue Monday ok! Last week a coworker asked me if I had a good morning glory …


  • 2 1/4 cups all-purpose flour
  • 3/4 cup brown sugar packed
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 can crushed pineapple about 8 oz
  • 2 cups carrots finely grated
  • 1 large apple grated
  • 1/2 cup shredded coconut
  • 3/4 cup dried cranberries
  • 1/2 cup walnuts chopped
  • 3 eggs
  • 3/4 cups plain yogurt
  • 1/4 cup oil corn or canola
  • 2 tsp vanilla extract
  • butter to grease the muffin tin


  1. Preheat oven to 350F and generously grease your muffin tins.
  2. Combine flour, brown sugar, granulated sugar, cinnamon, baking soda and salt in a large bowl. Mix to combine.
  3. Add the pineapple, carrots, apple, coconut, cranberries and walnuts. Mix until combined.
  4. In a medium bowl, whisk together eggs, yogurt, oil and vanilla. Add this to the flour mixture and mix just until the batter is combined.
  5. Spoon the batter into the muffin tray, filling each cup almost to the top - leave about 1/4" of space at the top.
  6. Bake the muffins for about 30 minutes, rotating trays halfway. Check for doneness by inserting a toothpick and ensuring that it comes out clean.


    • I recommend not using paper liners with this recipe but baking the muffins right in the tray. Since this recipe is pretty healthy – with no butter and limited oil – a lot of the muffin ends up getting stuck to your paper liner when you’re trying to eat it (and obviously no one would want to waste even a crumb of this muffin!). To bake right in the tray, ensure that the tray is well-greased. Once the muffins are baked, let cool a few minutes and use your fingers to release the edges of the muffin and remove it gently from the pan. If you don’t have a non-stick tray or are worried the muffins will stick to the pan, you can still use the paper liners – just make sure you eat up all the crumbs stuck to the paper.
    • Muffins will store for about 3 days in a sealed container at room temperature, about 5 days in the fridge and several months in the freezer.

    3 comments on Healthy Morning Glory Muffins

    1. Melanie
      January 23, 2013 at 9:23 pm (2803 days ago)

      Thanks for the recipe! I look forward to making these this weekend – they will be a pleasant addition to our small-town snacks.

      • Genia Rodnyansky
        January 23, 2013 at 9:59 pm (2803 days ago)

        No problem! Hope you enjoy them :)

    2. Sean Ouimet
      January 25, 2013 at 9:58 pm (2801 days ago)

      I can confirm that these were very delicious. I hope we can make some more again soon! ;)


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