Shredded apple and carrot aren’t just filler here, they release enough moisture to keep these morning glory muffins tender for days, even with minimal oil. That wet batter feels wrong when you stir it, but it’s the reason the crumb stays soft without turning dense or greasy.
Honey and coconut oil brown the tops quickly, so check for doneness a minute early if your oven runs hot. The balance between sweet fruit, crunchy walnuts, and chewy coconut is forgiving: add a little more of one and the muffin still works.
I once stirred that batter like I was punishing it, and the muffins came out dense as hockey pucks. The next batch I barely mixed, just until the flour disappeared, and they turned out light and tender.
Use applesauce and shredded apple for moisture without extra fat
Applesauce replaces some of the oil in these healthy muffins, adding moisture without extra fat. Shredded apple goes further: it introduces texture and natural sweetness, reducing the need for added sugar.
Together, they keep the crumb tender and the flavor fruity. You get a moist muffin that doesn’t feel heavy or greasy.
Balance texture and flavor with carrot, coconut, and walnuts
Each add-in in these carrot muffins plays a role. Shredded carrot brings moisture and a mild sweetness that blends with the apple. Coconut adds chewiness and a hint of tropical flavor.
Walnuts provide crunch and a nutty contrast. Cinnamon ties everything together, making each bite layered but cohesive.
The result is a muffin that’s interesting without being busy.
Let honey or maple syrup sweeten and brown the muffins
Honey is the primary sweetener in these apple cinnamon muffins, adding a distinct floral note and extra moisture. Because honey contains natural sugars, it promotes browning during baking, giving the tops a golden color and a slightly caramelized edge. Maple syrup can stand in with a similar effect, trading floral for woodsy sweetness.
Either way, the muffins stay tender and deeply flavored, not cloying.
Mix gently to keep muffins tender
Overmixing develops gluten, which makes homemade muffins tough and dense. Stir the batter only until the dry ingredients are incorporated, a few streaks of flour are fine.
When you fold in walnuts and coconut, do it gently to avoid crushing them. The batter will look lumpy, but that’s what you want. Gentle handling keeps the crumb light and soft.
Prep: 15 min · Cook: 20 min · Total: 35 min · Servings: 16 · Calories: 230 kcal
Choose the right apple and prep the add-ins
Apple: Use a firm, sweet-tart apple like Honeycrisp or Granny Smith; it holds its shape when shredded.
Carrot: Peel and shred on the small holes of a box grater; pre-shredded carrots are too dry and coarse.
Coconut oil: Use refined coconut oil for a neutral flavor; virgin will add a distinct coconut taste.
Walnuts: Toast them lightly before chopping to deepen their flavor, but let them cool completely.
Unsweetened shredded coconut: Buy fine shred unsweetened; sweetened or large flakes change moisture and sweetness.
Mix the batter gently to keep the crumb light
Combine dry ingredients
Whisk flour, baking soda, salt, and cinnamon in a bowl. That ensures the leavener and spice are evenly distributed, so every muffin rises and tastes the same.
Blend wet ingredients
Whisk honey, melted coconut oil, applesauce, eggs, and vanilla until smooth. If the oil seizes from cold ingredients, it’s fine, just whisk thoroughly; the batter will come together.
Add shredded apple and carrot
Stir in the shredded apple and carrot gently. They release moisture as you mix, so the batter will look looser than a standard muffin batter. That’s normal.
Combine wet and dry
Pour dry ingredients into wet and stir only until no large flour pockets remain. A few streaks are fine. Overmixing here develops gluten, making muffins tough instead of tender.
Fold in walnuts and coconut
Fold gently with a spatula just until dispersed. You want the nuts and coconut intact for texture. The batter will look lumpy and thick, that’s correct.
Fill and bake
Spoon batter into greased muffin cups, filling nearly to the rim. Bake at 375°F for 18 to 20 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Cool in pan then on rack
Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cooling on the rack prevents soggy bottoms and stops carryover cooking from drying them out.
Morning Glory Muffins
Ingredients
- 1 3/4 cup all purpose flour or white whole wheat flour 220g
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 3/4 cup honey or maple syrup 255g
- 1/2 cup coconut oil, melted 120ml
- 1/2 cup unsweetened applesauce 120ml
- 2 tsp vanilla extract
- 3 large eggs
- 1 1/4 cup apple, shredded about 1 large apple
- 1 1/4 cup carrot, peeled and shredded about 2 medium carrots
- 1/2 cup walnuts, chopped 60g
- 1/2 cup shredded unsweetened coconut 40g
Instructions
Preheat Oven and Spray Pans:
Heat oven to 375°F (190°C). Coat two muffin pans with nonstick spray (yields about 16 muffins).Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.Mix Wet Ingredients with Apple and Carrot:
In a large bowl, whisk honey or maple syrup, melted coconut oil, applesauce, eggs, and vanilla until smooth. Gently stir in shredded apple and carrot.Combine Wet and Dry Mixtures:
Pour dry mixture into wet mixture, stirring only until incorporated; avoid overmixing. Fold in chopped walnuts and shredded coconut.Fill Muffin Cups and Bake:
Spoon batter into muffin cups, filling each nearly to the rim. Bake for 18-20 minutes, until a toothpick inserted in the center emerges mostly clean.Cool Muffins in Pan and on Rack:
Allow muffins to rest in the pan for a few minutes, then move them to a wire rack to cool fully.
Swap the flour for gluten-free, but watch the crumb
All purpose flour or white whole wheat flour: Gluten-free all-purpose flour blend (cup-for-cup style, like King Arthur Measure for Measure). Batter will be slightly stiffer, and the muffins may dome less.
They’ll be a bit more delicate when warm, so let them cool fully in the pan before moving. The crumb stays tender, not gummy.
Walnuts: Pecans or almonds (chopped). Pecans give a buttery crunch; almonds add a firmer bite.
Either works measure-for-measure. Toasting either before folding in deepens their flavor.
Shredded unsweetened coconut: Desiccated coconut (fine, unsweetened). Desiccated coconut is drier and finer, so it absorbs more moisture from the batter.
The muffins will be slightly less tender and the coconut flavor less pronounced. Use the same volume, but expect a denser chew.
Unsweetened applesauce: Mashed ripe banana (about 1 medium banana, mashed). Banana adds a distinct flavor and more sweetness, so you may want to reduce the honey or maple syrup by a tablespoon or two.
The texture will be slightly denser and the muffins more moist. Start with 1/2 cup mashed banana; the batter will look looser.
Tips
- Grate the apple and carrot on the large holes of a box grater, then squeeze the shredded mixture firmly over the sink to remove excess liquid. This prevents the muffins from becoming soggy and helps them rise evenly.
Storage and Serving
These muffins stay moist at room temperature for up to 3 days. Store them in an airtight container; the applesauce and shredded apple keep the crumb tender, but exposure to air will dry them out. For longer storage, freeze them for up to 3 months.
Wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for about an hour or microwave for 20 to 30 seconds.
They’re best eaten within 2 days of baking for optimal texture; after that, the coconut can soften slightly. If you’re making them ahead, freeze them immediately after cooling for the freshest taste. No finishing touch is needed; serve at room temperature or slightly warm.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes. They keep at room temperature in an airtight container for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months and thaw at room temperature or microwave briefly.
Why did my muffins turn out dense?
Overmixing is the most likely culprit. Stir the batter only until the dry ingredients are incorporated, a few streaks of flour are fine. If you used pre-shredded carrots, they can be too dry and coarse, contributing to a denser crumb.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; it should come out with a few moist crumbs, not wet batter. The tops will be golden brown and spring back when lightly pressed. Bake time is 18 to 20 minutes at 375°F.
What’s the difference between morning glory muffins and regular carrot muffins?
Morning glory muffins typically include fruit like apple, plus coconut and nuts, just like these. Regular carrot muffins often have only carrot and spices, with a simpler add-in profile. Here, shredded apple and applesauce add extra moisture and sweetness, while coconut and walnuts provide texture.
