Morning Glory Muffins

11 Reviews
From: EatingWell Magazine Holiday Issue 1995

These Morning Glory muffins are full of everything you'd expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. But most versions are high in fat so we substituted apple butter for much of the fat, which makes each bite superbly moist and tender. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

Ingredients 18 servings

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  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups grated carrots, (4 medium)
  • 1 apple, peeled and finely chopped
  • 1/2 cup raisins
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions
  • 1/2 cup apple butter
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons finely chopped walnuts, or pecans
  • 2 tablespoons toasted wheat germ

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat 18 muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
  • Make Ahead Tip: Get a head start on your morning muffins the night before by mixing up the dry and liquid ingredients separately (refrigerate liquids). In the morning, combine the two, scoop and bake.
  • Ingredient note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 162 calories; 4 g fat(0 g sat); 2 g fiber; 29 g carbohydrates; 3 g protein; 15 mcg folate; 10 mg cholesterol; 15 g sugars; 0 g added sugars; 2289 IU vitamin A; 1 mg vitamin C; 23 mg calcium; 1 mg iron; 154 mg sodium; 147 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1/2 fruit, 1/2 other carbohydrate, 1 fat

Reviews 11

January 26, 2015
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By: EatingWell User
Great recipe, had most ingredients and substituted half of carrots with zucchini. I do recommend 1/2 the amount of sugar and used the nuts with a sprinkle of sugar for topping. Happy kids!
January 25, 2015
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By: gekirkpatrick997
Easy as 1, 2, 3! The Case for the Morning Glory Muffins: One word. Delicious. I decided I wanted to mix up my breakfasts, and came across this recipe. It seemed to have gotten good reviews, so I figured I try it. I am forever changed. When making these scrumptious treats, I tried incorporating some of the tips other reviewers had suggested. I used the food process which worked great for both the carrots and the apple. The apple became slightly mushy, but since it was being mixed into a batter, the consistency was perfect. I did use the apple butter, as opposed to apple sauce, but I cut sugar down to 2/3 cup which gave the muffins the perfect amount of sweetness. Lastly, I forgot about buying raisins so instead I raided our pantry for apricots and cranberries and just used a combination of both (filled to 1/4 cup). I think this worked out really well actually. So all in all, despite having to buy things like wheat germ and apple butter, I have no regrets because I am definitely making these muffin again! Pros: easy, healthy, tasty, versatile Cons: requires buying unusual ingrediets
June 08, 2014
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By: EatingWell User
Healthified and still delicious! After making this recipe even healthier by subbing white whole wheat for AP flour, this muffin still turned out light and moist, not too dense. I reduced 1 cup of unsweetened organic applesauce to skip the HFCS-laden apple butter and subbed diced dried apricots for the raisins, plus added 1/2 cup diced walnuts. I sprinkled the tops with hemp hearts and turbinado sugar for crunch. This is an adaptable recipe which will be fun to play with. Can't wait to try it with pumpkin puree that others have used. This could be my new go-to muffin!
September 01, 2012
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By: EatingWell User
Easy to Vegan-ize I needed a healthy snack to send my husband to the hospital for a 24-hr shift. I always worry he's not eating enough there. He said they were the best muffins I've ever made and couldn't even tell they were vegan! I just used 3 Ener-g eggs and folded the wheat germ into the batter. I made only 12 so there would be a nice big muffin top. Worked perfectly! Pros: Excellent flavor
January 30, 2012
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By: jmorgenweck
Don't grate the carrots Easy to make, very filling and super moist. Tip: put the carrots & apple in the blender or food processor....cuts the time to make them by a lot. I used applesauce instead of apple butter. Gonna try the pumpkin next time. Pros: Easy to make, can substitute ingredients well Cons: None
December 12, 2010
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By: h_wentworth
Delicious! Will make again I loved these. When I knew I had them, I wasn't tempted by buying treats at the cafe. I used pumpkin puree instead of apple butter and they turned out great. Pretty color!
October 16, 2010
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By: EatingWell User
I loved this recipe as is but I made some changes later. I wrapped them in plastic film and froze them. Took them on the plane to eat as snacks. Awesome. I had leftovers when I arrived at my mother in laws house. We heated them up in the microwave. They were still good. I had to make some before I left for her, and for the plane ride home. :) I changed somethings to it now, to suit my taste even more. :)
October 08, 2010
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By: mzbann
My husband said these were the best muffins I've ever made, and they are really good. I used applesauce instead of apple butter, and cranberries instead of raisins. My husband and I both agreed they were just a little too sweet, so I will cut back on the sugar next time, but otherwise, the blend of flavors is wonderful. They freeze well too. Just pop them in the microwave for about 30 seconds and they are just as good.
January 18, 2010
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By: EatingWell User
These muffins rocked!! The only thing I changed was using two whole eggs and used applesauce instead of apple butter and they were outstanding! Yes, a little bit of time is needed to make them but SO worth it!!