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!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts

360 calories; protein 5.4g 11% DV; carbohydrates 52.2g 17% DV; fat 15.9g 25% DV; cholesterol 46.5mg 16% DV; sodium 359.7mg 14% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2014
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!!!! Read More
(54)

Most helpful critical review

Rating: 2 stars
03/11/2015
No flavor and not sweet enough Read More
68 Ratings
  • 5 star values: 56
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/24/2014
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!!!! Read More
(54)
Rating: 5 stars
02/20/2013
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! Read More
(47)
Rating: 5 stars
01/08/2013
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! Read More
(44)
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Rating: 4 stars
09/05/2012
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! Read More
(31)
Rating: 5 stars
01/14/2013
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! Read More
(19)
Rating: 5 stars
03/07/2013
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. Read More
(8)
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Rating: 5 stars
11/18/2013
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. Read More
(6)
Rating: 5 stars
08/17/2013
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 out terrific! My batch turned out a little over 18 muffins ( a level ice cream scoop in each) and were done in 28 minutes. Try this recipe you will be a hero while sneaking some healthy food onto the table. Read More
(6)
Rating: 5 stars
10/05/2015
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. (just shy of 1/2 cup batter per muffin). Baked for exactly 35 min. Heated oven to 350 for 15 min. With these small changes the calories come to 236 per muffin (17 muffins) Read More
(5)
Rating: 2 stars
03/11/2015
No flavor and not sweet enough Read More
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