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Morning Glory Muffins I


"This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!"
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35 m servings 194 cals
Original recipe yields 18 servings (18 muffins)


  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 175 mg
  • 7%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
  3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
  5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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Read all reviews 744
  1. 979 Ratings

Most helpful positive review

Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and ...

Most helpful critical review

I didn't care for these muffins. There wasn't enough batter. The batter just bound together the fruit and veggies and didn't seem like a muffin.

Most helpful
Most positive
Least positive

Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and ...

These are fantastic! Instead of grating the carrots and chopping the apple, I just ran it all through the food processor real quick. And I used unsweetened applesauce instead of apple butter--...

This recipe is the best! I used 1c honey instead of the sugar, and used equal parts whole wheat flour and whole wheat pastry flour instead of the suggested amounts of flour. I also used an egg...

I am not great at eating things good for me, but these were OUTSTANDING! The only changes I made to the recipe was to substitute the oil and apple butter for 1C applesauce and increase the waln...

I needed a muffin that called for a lot of fruit since I had some of everything on hand and this fit the bill. Made these yesterday and have 3 left! I used 2 overripe bananas for the apple butte...

I made these for Christmas brunch and they were a big hit. I could not find apple butter in the store, but substituted applesauce without a problem. My 2-year-old loved them. One reviewer com...

We love these muffins! And who can tell they're good for you, too?! Grating the carrots takes me a while--wish I had a food processor. Hint: they freeze then toast up in the toaster oven good...

I didn't have apple butter so I used applesauce. The muffin were still very moist and very appetizing.

What a wonderful muffin! They smelled great baking and tasted great too. This recipe is a keeper.