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