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Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Whole Wheat Morning Glory Muffins

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
two morning glory whole wheat muffins on a serving tray
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Whole Wheat Morning Glory Muffin Recipe

Whole wheat morning glory muffins are packed full of carrots, walnuts, raisins, and coconut flakes! Their soft interior and crispy muffin top make for the best morning treat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: healthy muffin recipe, healthy muffins, whole wheat muffins
Servings: 16 muffins
Calories: 230kcal
Author: ari | well seasoned


  • Muffin tin


  • 1 ½ cups whole wheat flour
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup + 2 Tbsp walnuts crushed
  • 3 large eggs
  • cup canola oil
  • 1 tsp pure vanilla extract
  • 1 medium about ~½ cup apple, peeled, cored, and grated
  • 1 cup carrots grated
  • ½ cup raisins
  • ¼ cup toasted coconut flakes


  • Preheat oven to 350 F and line a standard muffin pan with muffin liners. In a large bowl, combine whole wheat flour, sugars, baking soda, cinnamon, salt, and ½ cup crushed walnuts. Whisk to combine.
  • In a separate bowl, whisk together eggs, canola oil, and vanilla. Pour wet ingredients into dry ingredients and fold gently until just barely combined.
  • Add grated apple, carrots, raisins, and coconut, then mix a few more times, just to incorporate. Fill each muffin tin about ⅔ full, then sprinkle each with the remaining crushed walnuts. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. The muffins will appear dark in color from the whole wheat flour.
    morning glory muffin batter in a muffin pan


  • To freeze muffins: cook and allow to cool completely, then store in an airtight, freezer-safe container and place in freezer. Muffins will keep up to 3 months.

For more delicious breakfast options, check out some of my favorite recipes below:


Serving: 1muffin | Calories: 230kcal | Carbohydrates: 26.7g | Protein: 3.6g | Fat: 12.9g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 173mg | Fiber: 1.5g | Sugar: 15.4g