Morning Glory Muffins Recipe

March 30th, 2016

Find yourself getting hungry around 11 a.m. every day? Fiber-rich morning glory muffins—originally conceived by Nantucket chef Pat McKinstry in 1978—are the satisfying breakfast you need. Our version is moist, slightly decadent, and packed with carrots, raisins, walnuts, and sunflower seeds to keep you going until lunch. Simple Mills Banana Muffin Mix gives the grain-free batter just enough sweetness—and makes this recipe incredibly simple to whip up! 

Morning Glory Muffins

Yield: 12 muffins
Active Time: 10 minutes
Total Time: 40 minutes


3 large eggs, at room temperature
1 cup unsweetened vanilla almond milk
2 tablespoons melted coconut oil or ghee
1 package Simple Mills Banana Muffin Mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 large carrots, peeled and grated
1/2 cup raisins
1/2 cup roughly chopped walnuts
1/3 cup sunflower seeds

Morning Glory Muffins


Preheat oven to 350 degrees and line muffin pan with baking cups.

Whisk eggs, almond milk, and oil together in large bowl. Add baking mix, cinnamon, and ginger and mix until thoroughly combined. Stir in carrots, raisins, walnuts, and sunflower seeds.

Divide batter between muffin cups and bake 25 to 30 minutes or until toothpick inserted into the center comes out clean. Let cool completely before removing muffins from pan.

Photo credit: Paul Delmont

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This article is related to: Breakfast, Food, Gluten-Free, Paleo, Recipe, Vegetarian

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Merce MuseThrive Market Food Editor

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