Better Morning Glory Muffins

Better Morning Glory Muffins

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
McLaughA
Recipe by  McLaughA

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  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.

Share It

Reviews (19)

Rate This Recipe
Bibi
27

Bibi

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!

Sarah Jo
22

Sarah Jo

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!

geraldfillmore79
21

geraldfillmore79

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!

More Reviews

Similar Recipes

Morning Glory Muffins I
(673)

Morning Glory Muffins I

Easy Morning Glory Muffins
(601)

Easy Morning Glory Muffins

Carrot Oatmeal Muffins
(132)

Carrot Oatmeal Muffins

Morning Glory Muffins II
(78)

Morning Glory Muffins II

Hearty Breakfast Muffins
(45)

Hearty Breakfast Muffins

Tropical Zucchini Carrot Muffins
(3)

Tropical Zucchini Carrot Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Morning Glory Muffins I

>

next recipe:

Morning Glory Bran Muffins