Morning Glory Muffins II

Morning Glory Muffins II

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"Rich, moist muffins that keep well."

Ingredients {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  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.
Tips & Tricks
Addictive Pumpkin Muffins

These delicious muffins are a low-fat version of a pumpkin bread recipe.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

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Reviews 81

  1. 94 Ratings


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, so used mostly apples and pineapple, with the exception of a few grated carrot. I added an extra tsp. of cinnamon; didn't have nuts. After I got the batter made I felt it lacked a little something....back to the crisper. Lo and behold, there was an orange that was just waiting to be rubbed against the microplane. I added the zest of the entire orange. The combination of apple, pineapple, carrot, cinnamon, and the orange zest was perfect! I could smell the cinnamon and zest while baking. I didn't overdo the coconut; added just the 3/4 cup, as I have found that when I overdo it on coconut to sweet breads, it tends to be crumbly. These were perfect. The recipe made 12 Texas-sized muffins and baked for 25 minutes at 375. They look like a picture with the different colors and bits. I didn't peel the apples..just grated it right the faint pinkish red color it gives the muffin. I was tempted to sub applesauce for the oil but didn't...that would make it even more healthy.


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 place of the 1/2 c. of oil, I use 1/4 c. and 1/4 c. plain lowfat yogurt. In place of the 1-1/4 c. sugar, I use 3/4 c of sugar and 1/4 c of honey. Other changes: use golden raisins in place of the dates. I add a dash of cloves and a couple dashes of nutmeg. Instead of grating the apples (I use Granny Greensmith), I chop them finely. Sometimes, I even add a small can of drained, crushed pineapple!


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 sprinkled a packet of instant apple oatmeal on the tops of the muffins before baking. This added an extra apple/sweet flavor. They went incredibly fast as we all for them as a snack throughout the day, but they only got more moist as they sat. Thanks for the recipe.