Pull out your whisks and bowls my friends, this Morning Glory Muffin recipe is going to be your new favorite breakfast muffin to make. It is lightly sweetened with maple syrup and made with whole-wheat flour. And of course it has a touch of warm spices and is loaded with carrots, raisins, oats and nuts.

closr-up of muffin from the side on a cooling rack

I was asked by Carusele to participate in the #ClabberGirl campaign, sponsored by B&G Foods. Although I have been compensated, all opinions are my own.

If the thought of Morning Glory muffins brings up memories of too-healthy to taste good, dry and gritty muffins, then you need to throw those thoughts right out the window. These muffins are the absolute opposite of that.

They are loaded to the gills with fruit, nuts and carrots, but still light and fluffy thanks to the addition of Clabber Girl Baking Powder which is a brand I have known and trusted since I first tightened up my apron strings as a budding baker.

Since 1850, Clabber Girl baking powder has been beloved by bakers of all ages. Today, Clabber Girl continues to be manufactured in Terre Haute, Indiana, its home since the company’s inception.

Ingredients for This Recipe

baking powder, cinnamon and a muffin from the side

All-purpose flour

When I bake with whole-grain I like to use a little more than half all-purpose flour to ensure a lighter texture and to develop gluten that will make the baked goods rise properly.

Whole-wheat flour

To add fiber and nutrition of whole grains, I added 1/2 cup of whole-wheat flour.

Rolled oats

The rolled oats are added to both the batter and to the tops of the muffins. For best results use old fashioned or rolled oats instead of instant oats.

Baking powder

The key to the light texture of these muffins (even with all the fruit, carrots and nuts) is to use two teaspoons of Clabber Girl Baking powder. It helps them rise, increases the volume in the muffin tins and created a light texture.


I used Spice Islands Ground Saigon Cinnamon to add classic sweet spice to the batter.


A little bit of salt always helps to bring out the flavors in baked goods. I recommend regular granulated iodized table salt for baking because it blends more evenly into the batter. Do not substitute kosher salt without reading this first.

Baking soda

Baking soda acts slightly differently from baking soda in that it is activated by acid. In the case of this batter I used yogurt to provide the acidity for the soda.


To add dimension to the spice I added a small amount of allspice. A little goes a long way with allspice and I found that 1/4 teaspoon was a nice addition.

Large eggs

For the wet mix, I used 2 fresh eggs. They help the muffins rise, stick together and brown.

Fat-free plain yogurt

This helps to add moisture and acidity to the batter. I did not use Greek yogurt. It can be subbed in if necessary, but note that the batter will be a bit thicker and a touch heavier.

Dark pure maple syrup

As you may know, my husband and I have a small hobby maple sugaring business at our home here in Vermont, and I wrote an entire cookbook (published in 2015) about maple syrup. So of course I had to include maple as the sweetener of choice in these delicious muffins! The taste of the maple comes through and jives well with the spices and nuts. Look for dark robust maple for the strongest flavor.

Avocado oil or canola oil

For the fat in these muffins I used oil instead of butter to keep the saturated fat to a minimum.

Pure Vanilla Extract

To boost the taste even more I added in a couple teaspoons of vanilla.


I used two cups of carrots in this batter. To make it easier I actually grated the carrots in my food processor. I peeled them first (the peels are bitter) and then used the grater attachment.


You can use any variety of nuts, but my favorites in this recipe is walnuts. Bonus that they are high in Omega 3 fatty acids! Taking the few extra minutes to toast them makes a big flavor difference. Just make sure to let them cool for several minutes before adding them to the batter.


The sweetness of the maple is heightened from the natural sweetness of the raisins. Paired with the carrots and walnuts, these morning glory muffins have a definite Carrot Cake vibe going on!

How To Make These Morning Glory Muffins

This recipe uses the standard muffin method. As I explained in this recipe for Pumpkin Streusel Bread this blending technique is the easiest way to make batter and perfect for muffins. For this technique you’ll need two separate bowls, one for the dry mix and one for the wet mix.

Before you start

To get the lightest fluffiest muffins, it is important to preheat the oven to 350 degrees F and line your muffin tin with paper liners before you stir the batter together. Both baking soda and baking powder work best if activated ust before baking.

Mix Dry Mix

combine the dry mix in a bowl and whisk to incorporate

Whisk together the all-purpose flour, whole-wheat flour, Clabber Girl Baking Powder, Spice Islands Cinnamon, baking soda, salt and allspice. I also stir 1/2 cup of the oats into the dry mix as well.

Mix Wet Mix

the wet ingredients in a bowl

Whisk the eggs, yogurt, maple syrup, oil and vanilla in a large bowl.

Combine the Wet and Dry and Add Stir-ins

the batter after the wet and dry are combined

Add the dry mix to the wet mix and stir it together with a spatula. Do not overwork the batter or the gluten will overdevelop.

Add the shredded carrots, raisins and nuts to the batter and gently combine

Stir the carrots, cooled toasted nuts and raisins into the batter gently without over-blending.

To Bake

fill the muffin tins and add on  the oats
  1. Use a spoon to scoop the batter into the paper liners of the muffin tins. They will be pretty full (almost to the top of the well.)
  2. Sprinkle the remaining 2 tablespoons of oats over the top of the muffins.
  3. Bake them in the center of the oven for 32 to 34 minutes. They will dome slightly and spring back to the touch. You can also use a toothpick to check them. It should come out with moist crumbs attached.
  4. Let them cool in the pan for 10 minutes before transferring them to a wire cooling rack.

Serving Suggestions

This recipe is the perfect addition to an Easter or springtime brunch menu. You could also pair it with the following recipes

Spiral ham and Creamy horseradish potato salad, and my make-ahead recipe for asparagus with tarragon vinaigrette.

This asparagus and ham frittata would also make a great main for an Easter brunch with these muffins. My spinach egg bake and this new broccoli egg bake also make good egg main courses for brunch.

For another make ahead option this Sausage and apple strata works well, and this Sweet Potato hash reheats really nicely too.

These muffins can be frozen for up to one month. Seal them in a gallon freezer bag. Thaw on the counter or you can pop them in the microwave to thaw quickly.

katie webster with a basket of muffins

More Muffins and Quick Bread Recipes

If you love morning glory, then this Maple Parsnip Morning Glory Coffee Cake is one you will have to try! It’s great for a spring brunch or snack.

If you love banana muffins, try these grain-free Paleo banana muffins. This Banana Chocolate Chip Bread and this reader favorite Banana Bread with Walnuts and Dates are two more to try.

I love these apple streusel muffins which are also made with yogurt and these low sugar apple upside down muffins.

Definitely check out this round up of Quick Bread recipes too.

These Paleo Chocolate Raspberry muffins and these savory Parmesan and Leek muffins are good ones to add to springtime brunches too!

morning glory muffin that has been broken open to reveal the texture inside

For more information about baking powder from Clabber Girl, make sure to check out Clabber Girl’s website which offers a variety of resources, like FAQs

Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review.

Happy Cooking!


side view of muffin with pieces of carrot and nuts around it

Morning Glory Muffins

  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: American


These morning glory muffins are lightly sweetened with maple syrup and made with whole-wheat flour. They have a touch of warm spices and are loaded with carrots, raisins, oats and nuts.



¾ cup all-purpose flour

½ cup whole-wheat flour

½ cup McCann’s rolled oats, plus 2 tablespoons for garnish

2 teaspoons Clabber Girl baking powder

2 teaspoons Spice Islands Saigon cinnamon

½ teaspoon salt

½ teaspoon Clabber Girl baking soda

¼ teaspoon Spice Island ground allspice

2 eggs

2/3 cup fat-free plain yogurt

2/3 cup dark pure maple syrup

¼ cup avocado oil or organic canola oil

2 teaspoons Spice Islands vanilla extract

2 cup shredded carrots

½ cup toasted nuts, such as walnuts

½ cup raisins


1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.

2. Whisk all-purpose flour, whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt, baking soda and allspice in a medium bowl and set aside.

3. Whisk eggs, yogurt, maple syrup, oil and vanilla extract in a large bowl. Stir the dry ingredient into the wet mixture. Stir in carrots, nuts and raisins.

4. Divide muffin batter between the prepared muffin tins. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until the muffins spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 32 to 34 minutes. Cool in the pan about 10 minutes before removing, and cooling on a wire rack.


These muffins can be frozen for up to one month. Seal them in a gallon freezer bag. Thaw on the counter or you can pop them in the microwave to thaw quickly.


  • Serving Size: 1 muffin
  • Calories: 226
  • Sugar: 15 g
  • Sodium: 181 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 5 g
side view of muffins, baking powder and cinnamon with text overlay
Morning Glory MuffinsMorning Glory Muffins