Morning Glory Muffins

a muffin recipe that is filled to capacity with flavor and feel-good ingredients




muffins are something I make on Sundays as a grab and go breakfast for the week to come.


they are a great mid-morning on-the-go addition to my work day morning greek yogurt.


I constantly try different recipes- a lot of blueberry muffins.


but nothing I’ve tried can compare to this recipe being super tasty while filled with such good-for-you stuff






shredded carrot, applesauce and oats are an unusual start to the muffin party.


they are joined by molasses, dried fruit, and the usual baking suspects to round out the recipe.


the resulting muffin is hearty, fluffy, and just all around awesome.







what muffin recipes do you like?


what gluten-free flour options do you use for baking?



happy baking! #getinthekitchen

Morning Glory Muffins
  • 1¼ C AP flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 C old-fashioned or quick-cooking oats, uncooked
  • ⅔ C unsweetened applesauce
  • ⅓ C milk, low-fat or almond
  • ¼ C molasses
  • ¼ C brown sugar, packed
  • 2 Tbl canola oil
  • 1 egg
  • 3 medium carrots, shredded (about 1½ cups)
  • ½ cup chopped dried cranberries
  1. preheat the oven to 400 degrees F.
  2. grease a silicone 12 muffin tin
  3. in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  4. stir in the oats.
  5. in another mixing bowl combine the applesauce, milk, molasses, brown sugar, oil and egg.
  6. then stir in carrots and cranberries.
  7. add applesauce mixture to the flour mixture and stir just until the flour is moistened
  8. spoon batter into the prepared muffin tin. the muffin cups will be full.
  9. bake until a toothpick inserted into the center of a muffin comes out clean: 23 to 25 minutes.
  10. remove the muffins from the pan and cool on wire racks.
  11. store at room temperature in an airtight container for up to 5 days.


{ 10 comments… add one }
  • Aunt Pam January 25, 2015, 8:04 pm

    These look great but I will substitute frozen blueberries for the dried cranberries

    • Jen January 26, 2015, 9:35 am

      that’s a great idea. I am excited for all of the substitution options for this recipe

      let me know how they turn out!

  • Sandy Kramer January 26, 2015, 8:49 pm

    Yummo! Love all these ingredients. Especially molasses. But what’s AP flour? I usually bake with almond or coconut flour.

    • Jen January 26, 2015, 9:40 pm

      Thanks for stopping by.

      AP flour is an abbreviation for all purpose flour.

      I would love to hear how this recipe turns out with a gluten free flour option!


  • Harriet January 27, 2015, 8:44 am

    Hi. This looks yummy! Definitely going to try it. Molasses can be quite hard to get here so would treacle work? Or is it the molasses sugar you mean? Thanks

    • Jen January 27, 2015, 9:14 am


      After a quick online search, I believe molasses and treacle are similar (

      I hope you do try them. I’ve done different variations each time and every time they are scrumptious.


      • Pam Martin January 27, 2015, 11:05 am

        I just bought a gallon jug of Molasses at Costco 🙂

  • Bonnie January 27, 2015, 11:40 am

    I am looking for a healthy high grain substitute for all purpose white flour. I do not love the bitter flavor of wheat Any suggestions? I would like something I can substitute cup for cup!

    • Jen January 27, 2015, 11:47 am

      unfortunately I don’t have any suggestions for that. If you find it, let me know!

      I mostly use all purpose flour or a white whole wheat flour. One food goal of mine is to test different ingredients like this and share the results on this blog for just such an occasion. so it is good to hear I’m not the only curious one.



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