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. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat 18 muffin cups with cooking spray.

  • 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.

  • 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.

  • 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 Facts

162 calories; protein 3.2g; carbohydrates 29g; dietary fiber 2.1g; sugars 15.2g; fat 4.4g; saturated fat 0.4g; cholesterol 10.3mg; vitamin a iu 2289IU; vitamin c 1.4mg; folate 15.3mcg; calcium 23.3mg; iron 0.8mg; magnesium 17.6mg; potassium 146.7mg; sodium 154.2mg; thiamin 0.1mg.

Reviews (6)

Read More Reviews
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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.:) Read More
Rating: 5 stars
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!! Read More
Rating: 5 stars
Fairly easy recipe used many bowls and took a little time to prep the carrots and apples. As for the muffins very light and flavorful. I may add nuts to the batter next time in addition to just on top. I did add ground flax seed to the topping and it was good. I am going to freeze them for a quick morning grab and go breakfast so we'll see how well they freeze. Overall I would recommend these as a much better alternative to store bought muffins. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More