Morning Glory Muffins

September/October 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (137 votes)

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.

"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...
Morning Glory Muffins

11 Reviews for Morning Glory Muffins


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!

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!

easy, healthy, tasty, versatile
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!

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!

Excellent flavor
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.

Easy to make, can substitute ingredients well

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