morning glory muffins with oat topping

Today I felt like making some awesome muffins, but I didn’t want them to be too sweet, so I decided to make up my own version of morning glory muffins, which are usually made with some combination of wheat, cinnamon, apple, pineapple, carrots, raisins, fruit, and coconut. It’s like a cross between carrot cake and bran muffins. My version has bran, oatmeal, cinnamon, raisin, banana, carrots, pineapple, and blueberries! I wasn’t expecting too much from them, maybe a good afternoon treat, but definitely not a blog post. But after trying them I was so pleased with how they turned out, I just HAD to share them! Seriously, these are some of the best muffins I’ve ever had, and are definitely the best muffins I have ever made up a recipe for. So if I were you I’d get some ingredients, turn on your oven, and start makin’ these babies.

morning glory muffins with oat topping

Morning glory muffins!

morning glory muffins with oat topping

Moist and delicious morning glory muffins loaded with raisins and topped with oats. The perfect start to any day!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american


  • 1 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup bran, emulsified into powder
  • 2/3 cup carrots, shredded
  • 1/3 cup crushed pineapple
  • 1/2 cup raisins
  • 1/2 cup blueberries
  • 1 stick unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350ºF. Line 12 cupcake molds with cupcake liners.
  • In a medium bowl using an electric mixer, beat together the butter and sugars for 2 minutes. Add the eggs one by one, followed by the vanilla extract.
  • In a separate bowl, mix together the flour, oats, bran powder, baking soda, and salt. Add the egg mixture into the flour mixture. Next, add in the pineapple and carrots. Last, gently fold in the raisins and blueberries.
  • Scoop the batter into the cupcake molds. If you’d like, sprinkle a little extra oats onto the muffin for decoration. Bake for 30 minutes, or until a knife comes out clean when inserted into the muffins. Enjoy!

Keywords: easy, tender, moist, perfect



Just made these this morning for my kids and husband! They sounded so good I had to run out and buy bran and crushed pineapple. They were absolutely amazing! The one thing is that they leaned a little sweet for our taste as a morning muffin, I think next time I’ll cut the white sugar in half. The butter is a great choice, though, they taste really decadent! And I couldn’t get over how wonderfully buttery and sweet and pineapple-y they smelled while baking!


Where is the banana?

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