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Better Morning Glory Muffins


"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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55 m servings 359 cals
Original recipe yields 12 servings (1 dozen muffins)


  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 360 mg
  • 14%

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
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
  2. Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

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Read all reviews 44
  1. 52 Ratings

Most helpful positive review

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 t...

Most helpful critical review

No flavor and not sweet enough

Most helpful
Most positive
Least positive

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 t...

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 bright...

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...

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 tha...

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 cin...

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 ...

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-s...

These rival those sold at a local bakery, fantastic breakfast muffin. I used Spleda's brown sugar blend and 1/2 the carrots (all I had) otherwise followed the recipe to the letter. They turned o...

Love this! I used coconut palm sugar, a gala apple, egg beaters, 1/4 cup of pecans, 1/2 cup of cranberries and No Sugar added applesauce. Turned out beautifully. I got 17 muffins. (jus...