Recipe by McLaughA
"Traditional morning glory muffin recipe tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!"
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unbleached all-purpose flour
whole wheat flour
shredded sweetened coconut
ground flax seed
Granny Smith apple, shredded
crushed pineapple, drained
coarsely chopped pecans
This is a great muffin for breakfast, filled with lots of fruit and fiber. I followed the recipe exactly, and for me, 3/4 pound of shredded carrots yielded 2 1/2 cups. I loved the tangy brightness of the dried cranberries. There are lots of variations of this recipe, so it's easy to use what you have!
I made these muffins and they weren't very good. My husband didn't like them at all. They aren't sweet enough. I have added about 3/4 cup of sugar to see if this will improve the recipe. I probably won't make them again.
I only made one small change--I cut the amount of brown sugar in half. I also used homemade spiced applesauce in this recipe. I got 12 really big muffins out of one recipe. Baked at 350*, these were done at 22 minutes. They not only smelled amazing while baking, they tasted incredible. One of the best muffins this family has had in a long time. DELICIOUS!
We really enjoyed these muffins, I did substitute the veg oil with coconut oil and did not use pecans due to allergies, I made a double batch and ended up with 36 muffins (we are happy about that) we also used unsweetened coconut and you couldn't even tell! These muffins did take 30 minutes to bake and they were a bit heavy when they were finished but we love them..... These are going to be a good quick breakfast for the kids in the morning and healthier than a bowl of cereal!
I was bothered by the amount of calories in each muffin. So this is what I did. I took out the oil and put in Greek yogurt 5 oz. I also used egg substitute for the eggs, and only used half of the brown sugar. I did not drain my pineapple. They turned out fantastic.You can cut the calories in half.. My husband said yummy!!!!
So GOOD!! I made these muffins 2 days in a row, a little different each time. Used 1 1/2 cups whole wheat flour and no white flour. only one carrot, that's all we had. and only 1 teaspoon of cinnamon so it wasn't too much spice for anyone. but even with different variations, these turned out amazing both times!! The pineapple is delish. the only thing I'd really change is the time, it only took about 25 mins for ours to finish. My son learned the word "muffin" after asking for these over and over. Thanks for the wonderful recipe!
Wow, you gotta make these muffins. These are the best muffins I've ever had. Moist and addictive. I made them for my kids and ate almost all of them myself. I added choco. chips, reduced the sugar and oil and the recipe doesn't suffer at all.
I'm on a high fiber diet and these muffins are perfect. My whole family loves them. I've made them twice. The first time I shredded the carrots myself, the second time I bought the carrots pre-shredded. They are still good with the pre-shredded carrots, but they are slightly more moist if you shred the carrots yourself. I love to see my kids eating something they enjoy that's actually healthy for them.
* Percent Daily Values are based on a 2,000 calorie diet.
Better Morning Glory Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
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