Morning Glory Muffins Recipe

It is hard to find inspiration in the north of France in late winter. It ‘s cold; the skies are grey and it snows for 24 hours straight, without ever turning into the beautiful winters of my childhood. But nothing overcomes the winter blahs and blues quite like a nice warm muffin. A morning glory is a flower that blooms in the morning sun. The morning glory muffin helps you do the same.


Morning glory muffins are something of an “everything but the kitchen sink” food. They are delicious, nutritious and a good way to use up lots of overripe fruits and vegetables. I started making these muffins last year when my daughter was eating gluten free. And ever since, we keep a stock in the freezer for a last minute breakfast the kids can eat on the way to school (“on the road”, as my 3 year old son says) on those days when we all have trouble dragging ourselves out of bed.

 You can find the original recipe from the Morning Glory Café on beautiful Nantucket Island, where I used to spend time as a kid, here. My adaptation below can be made with either gluten free or wheat flour. They are pretty much fool proof so you can use whatever you have on hand (pumpkin purée, apple sauce, zucchini…).

 Starting my day with one of these muffins and a cup of hot tea makes my morning a little more glorious.

 Preheat oven at 370°F (190°C).

Ingredients and directions to bake Morning Glory Muffins

 In a medium bowl, mix together :

  • 2 eggs
  • ⅓ cup (70 g) vegtable oil or melted butter
  • ¾ cup (180g) pumpkin purée (or unsweetened apple sauce)
  • 1 tsp vanilla
  • ½ cup (120 ml) yogurt, crème fraiche, petit suisse or fromage blanc
  • 1 large apple, finely chopped
  • 1 ripe banana, mashed
  • ¾ cup (175 ml) orange juice

 In a large bowl, mix together :

  • ½ cup (50g) dried coconut (or almond flour for the coconut averse)
  • ½ c (50 g) almond flour
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking soda
  • ¾ cup sugar, preferably brown (150g)
  • 2 cups (250g) flour
  • ½ cup (60 g) dried cranberries (or raisins)
  • 2 large carrots, grated (about 1 cup or 130 g)

Pour the wet ingredients over the dry ingredients and mix well. Fill prepared muffin tins about ¾ of the way. Bake at 375°F (190°) for 20-25 minutes, until a tootphpick inserted into the center comes out clean. For a real treat, top with a crumble mixture before baking (2T butter, 4 T oatmeal , 1 T brown sugar and 1 tsp cinnamon)


 Don’t you feel better already!?

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