Coconut-Carrot Morning Glory Muffins

Coconut-Carrot Morning Glory Muffins

22 Reviews
From: EatingWell Magazine, January/February 2013

These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup whole-wheat or white whole-wheat flour
  • ½ cup old-fashioned rolled oats, plus 2 tablespoons for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ¼ cup coconut oil, melted if necessary (see Tip)
  • 2 cups shredded carrots
  • ½ cup unsweetened shredded coconut, plus 2 tablespoons for garnish
  • ½ cup raisins


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt and allspice in a medium bowl.
  3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, ½ cup coconut and raisins.
  4. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tablespoons each oats and coconut.
  5. Bake the muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 30 to 35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.
  • Make Ahead Tip: Individually wrap in plastic and store at room temperature for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tip: Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 186 calories; 8 g fat(6 g sat); 3 g fiber; 28 g carbohydrates; 4 g protein; 13 mcg folate; 31 mg cholesterol; 15 g sugars; 7 g added sugars; 3,116 IU vitamin A; 2 mg vitamin C; 71 mg calcium; 1 mg iron; 206 mg sodium; 193 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, ½ fruit, ½ vegetable, ½ other carbohydrate, 1½ fat

Reviews 22

January 30, 2017
profile image
By: Genesis Hargrave
These muffins are perfect-- just the right amount of sweetness. I substituted dried cranberries for the raisins. Yum.
May 06, 2016
profile image
By: EatingWell User
So many ways to modify I intended to do many modifications after the reading the reviews but I didn't have time so I just flew by the seat of pants. Still fabulous. I didn't have raisins and I didn't have enough carrots so I used diced apples to make up for the amount. I used the recommended amount of coconut oil and mine were not greasy at all. Plus, I greased my silicon baking cups with the coconut oil also. ( I used the large size) No problems at all. Moist and delicious. I will try some of the other modifications and continue making this recipe until I get tired of it. Pros: Moist and delicious Cons: Next time I would buy already grated carrots
April 13, 2016
profile image
By: EatingWell User
I followed the recipe but instead of raisins which i think are too sweet The muffins are a healthy choice, if you are trying to eat healthy. It's a quick grab and go in the morning and when looking for a snack these muffins are great to eat. I did not find them greasy. Pros: Taste like a healthy version of morning glory muffins. Cons: Too dense and they didn't rise.
February 27, 2016
profile image
By: EatingWell User
Easy and Delicious I call them morning glory muffins, filled with goodness and sunshine. The only change I made was that I added 1/2 c of chopped walnuts for a little extra texture. I make these muffins every Sunday morning now. Wrap them and take to work for an easy nutritious breakfast. I eat them cold or heat and drizzle a little honey on them with a cup of yogurt. One day, I didn't have applesauce and used chopped apples instead. That was good too. The denseness is normal for whole wheat flour. I love it!
September 23, 2015
profile image
By: EatingWell User
Very greasy I didn't even use a whole the 1/4cup of oil and I still had very greasy muffins. I thought it was just too much moisture but I have to wash the oil off my hands after eating one. Between the greasiness and the weight of each muffin don't leave me feeling like I ate something healthy. They do taste good though. Pros: Good flavour Cons: Greasy and heavy
February 11, 2015
profile image
By: EatingWell User
A good way to add coconut oil to your diet Not a bad recipe. Moist , but a bit dense. I am used to using white flour and know using all whole wheat will do this. I can really taste the coconut oil, and I have to say it takes some getting used to. For a healthy muffin, I would say, give it a try. Cons: They don't rise much.
December 13, 2014
profile image
By: EatingWell User
I followed the recipe exactly and found them too moist. Next time I will use 1/2 cup applesauce instead of a whole cup. Otherwise, thought they were very good.
July 21, 2014
profile image
By: EatingWell User
Perfect with a few Substitutions! I made a few substitutions for a lower cholesterol recipe. Instead of one of the eggs, I used 1 Tb ground flax mixed into 3 Tb water and used 1/4 cup non-fat plain Greek yogurt instead of the coconut oil. I also replaced one cup of carrots with I cup of shredded apple. And lastly, I added one tsp of baking soda because some reviewers thought the muffins didn't rise well. These turned out great! My 5 year old loved them and even my husband (who likes regular, unadulterated baked goods) loved them! He did say they would be great with a drizzle of cream cheese icing! haha But a little low-fat greek yogurt/cream cheese would be really yummy with it. I will definitely make these again. Yum!!
April 01, 2014
profile image
By: Theresa787
Healthy and Delicious (with minor modifications) We only made two substitutions - instead of honey, I used white sugar and instead of coconut oil, I used pumpkin butter. Now I know my two substitutions made these muffins less healthy, but they are DELICIOUS! My 4-year old, picky-eater daughter, who does not like carrots, raisins and coconut DEVOURED two of these (that's a lot for her). These were a huge hit. Next time we will try with the honey, because the sugar made these a bit too sweet for my taste. Pros: Healthy, Easy, Toddler Friendly Recipe
More Reviews