What’s the story, morning glory?


The story of this muffin started with a walnut. From the baby shower I hosted last weekend, there were a whole lot of walnuts left over from the ice cream bar. I usually don’t cook with walnuts because I have a lot of pecans in the freezer from Christmastime. Pecans are more “Texas,” and a common nut to gift and receive at the holidays.


First, I had the walnuts I wanted to play with, and second, my sister wanted me to bake her something to bring to her this weekend. She’s graduating from UNC’s School of Public Health with her Master’s in Hospital Administration. What an accomplishment! I guess I can bake her and her friends some muffins since they will one day be CEOs of major hospitals in this country. I hope they remember me. She’ll be moving to Atlanta if anyone wants to be her friend!

That is how it was born to make a muffin using walnuts.

The next part was what else do I use? Besides flours, sugars, etc., this muffin needed an identity. I bought a bag of carrots and was going to make a carrot walnut muffin, so I started Googling that. And then I found morning glories. Oh man. The morning glory. I remember those! There is a bakery in Dallas called Celebrity Cafe that used to have the best morning glory muffins. Once I remembered that, I was set on making it.



Morning Glory Muffins


  • 1 1/3 C whole wheat pastry flour
  • 1/2 C white sugar
  • 1/4 C brown sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 2/3 C canola oil
  • 1 tsp vanilla
  • 1 apple, peeled cored and diced
  • 1/2 C raisins
  • 1/2 C carrots, shredded
  • 1/2 C walnuts, chopped
  • 1/4 C plus 2 T sweetened coconut


  • Preheat oven to 350*. In a small bowl, combine the wet ingredients and set aside (eggs, oil, vanilla)
  • On your cutting board or in a bowl, set aside apple, raisins, coconut (except the 2T), carrots and walnuts.
  • In a large mixing bowl, combine all dry ingredients (flour, sugars, baking soda, cinnamon, salt).
  • Add wet to dry and stir well. I did not use an electric mixer at all, but you could. I just used a large spoon for the whole recipe.
  • Fold in apple, carrot, walnut, raisins and coconut. Mix well.
  • Spoon into a muffin tin, sprayed with cooking spray. Fill 3/4 full.
  • Sprinkle on remaining 2 T coconut. Just a few pieces per muffin is good.
  • Bake for about 25 minutes until a toothpick comes out clean.


  • Mine made 11 muffin cups. I think if you used an electric mixer, it may fluff up the batter and you can get an extra muffin. If I make these again, I would try an electric mixer.
  • Also, I checked the muffins at about 13 minutes because the tops looked golden brown. The inside wasn’t cooked at all, so beware the tops will cook quicker than the rest. For the second half of cooking, I put the muffins on a lower rack in the oven. Next time, I will lower the rack before I start.


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  1. These muffins look incredible and gorgeous Shelley and her friends will love them. They have worked very hard and they have an exciting weekend coming up at graduation. Glad you put raisins in them.

  2. These look fantastic! I can’t wait to try a lot of your recipes this summer I’ve had bookmarked!

  3. shelley says:

    Yes, I will definitely eat those. Once you said those were the muffins from Celebrity- I was sold.

  4. Hope there are a few muffins left for me. They are my favorites too. I’m even willing to overlook the raisins! Nice shout-out to Shelley and her classmates at UNC.

  5. Yum! Sort of like carrot cake with apples. I bet they’re delicious!

  6. These look fantastic! I love muffins and these are so healthy you don’t have to feel guilty!

  7. oooo I made a variation of these today!! I did not have carrots but I just used whatever I had on hand in my kitchen-dates, apple, nuts, candied ginger…so I called them “everything muffins” so as not to break homage to the morning glory favorite.


    Great recipe and great photos!! Thanks again


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