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Hello! I’m Melissa and I cook, confess, and corral chickens and children at Bless this Mess, where you can find healthy recipes (with some simple desserts included), a peek at my hobby farm, and the joys of raising five little ones, eight years old and younger. I’ve got a whole lot of mess to bless!

Chances are if your kids aren’t out of school for Christmas break yet they will be soon. One of my favorite things to do is bake with my kids while they are out of school. We made these delicious healthy moist carrot muffins (AKA Morning Glory Muffins) and they were a big hit. The best part? If you have them ready in the morning, the kids can serve themselves a simple breakfast and you can stay in bed a few extra minutes. Christmas break is also for us moms to have a break from getting kids ready at the crack of dawn isn’t it!?

morning glory muffins

These muffins are a healthy, sweet, no-fuss treat that can be enjoyed anytime. The fun part is you can add just about anything. The original recipe had lots of nuts, raisins, wheat germ, apples, and other great things in it. I didn’t have those on hand so I just skipped them. One great thing about this muffin is once you have the base you can swap in and out some of the “extras.”

I told my kids these were bunny muffins (because of all the carrots) and they thought that was really funny. So whether you are making these for a quick and healthy breakfast on the go, for a great snack, or to celebrate no school, you can’t go wrong with Morning Glory Muffins.

morning glory muffins two

Muffins on a cutting board

Morning Glory Carrot Muffins

We made these delicious healthy moist carrot muffins (AKA Morning Glory Muffins) and they were a big hit. The best part? If you have them ready in the morning, the kids can serve themselves a simple breakfast and you can stay in bed a few extra minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins


  • 2 1/4 cups whole wheat flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 3 large eggs
  • 8 tablespoons butter (one stick) melted and cooled
  • 1 teaspoon vanilla extract
  • 4 medium carrots peeled and grated (about 2 cups)
  • 8 oz crushed pineapple well drained and pressed dry with paper towels
  • 1/2 cup shredded coconut
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  • Preheat the oven to 375 degrees and grease a 12-­cup muffin tin and set aside.
  • In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
  • In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
  • Gently fold eggs, butter and vanilla into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
  • Add ⅓ cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick
  • inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
  • Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.


Make sure and dry the pineapple well so the muffins are the correct texture.
Keyword carrot muffins, morning glory muffins, whole wheat muffins


Calories: 282kcalCarbohydrates: 44gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 407mgPotassium: 205mgFiber: 4gSugar: 26gVitamin A: 3710IUVitamin C: 3mgCalcium: 32mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

For more delicious muffins, try these:

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Zucchini Carrot Oatmeal Muffins

Banana Muffins with butter

Sour Cream Banana Muffins

Whole Wheat Strawberry Muffins - made tender and moist with the addition of Greek yogurt!

Whole Wheat Strawberry Muffins

Bakery style chocolate chip muffin

Bakery Style Chocolate Chip Muffins

Morning Glory Muffins with Carrot, Coconut and Pineapple

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Jolene Rex says:

    Great recipes!