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Morning Glory Muffins II


"Rich, moist muffins that keep well."
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servings 227 cals
Original recipe yields 18 servings (18 muffins)


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
  3. In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.
  4. Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Read all reviews 91
  1. 106 Ratings

Most helpful positive review

This is a great recipe to help clean out the refrigerator crisper. I had some crushed pineapple and also some chunks that I sliced up into smaller bits. I had alot of apples I needed to use, s...

Most helpful critical review

Good, but to sweet. Use 3/4 cup sugar instead! Change the dates for dried cranberries...

Most helpful
Most positive
Least positive

This is a great recipe to help clean out the refrigerator crisper. I had some crushed pineapple and also some chunks that I sliced up into smaller bits. I had alot of apples I needed to use, s...

Great recipe. In my effort to make them "healthier", here are my subs:In place of one of the 2 cups of flour, I use 1/2 c. of whole wheat flour, 1/2 c. of oat bran and 1 TBSP of wheat germ. In...

These are a new favorite and a great way to have veggie and fruit in the morning. I omitted dates as I didn't have any and don't like coconut. I also replaced half of the oil with applesauce and...

Changes: Went for half whole wheat flour, half white, split the oil with applesauce, and threw in some shredded zucchini, flax seed, and soy protein for good measure. Replaced sugar with Splenda...

"These are the best damn muffins I've had!" was my husband's reaction to tasting these muffins. It didn't make 18 muffins though- only 12. Very moist muffin with a lot of texture. I also repl...

These were fantastic! I substituted crushed pineapple for the the apple and apricots for the dates so that I didn't have to shop for ingredients. They came out exactly as what my tastebuds wer...

Among the many muffins I bake, I make this recipe over and over. The muffins are moist and tasty; they freeze well. They are always a hit. Folks often ask for the recipe. The preparation is,...

Great recipe - I will make these again. However, they'd be TOO SWEET as written. I only added 3/4 cup sugar instead of the 1 1/4 cups, and next time I will try with only 1/2 cup sugar. They were...

My family LOVED these muffins! We use to buy Morning Glory Muffins years ago from a bakery that's too far out of our way now. I was thrilled to find this and two other recipes here for the muffi...