Better Morning Glory Muffins

Better Morning Glory Muffins

28
McLaughA 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 359 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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.

On Sale

What's on sale near you.

Directions

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.

Reviews

28
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

No flavor and not sweet enough

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...

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...

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 ...

Best muffins I have ever made....no changes to recipe at all...my husband loves them

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...

OH. MY. GOD. These are the best thing I've eaten in a long time! I omitted the pineapple and added a little allspice and nutmeg, and they were done in 25 minutes. I got 16 big muffins.