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Morning Glory Muffins


These muffins, from reader Fawn Dixon of Fairbanks, Alaska, are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like carrots, banana, and raisins.

Source: Everyday Food, January 2010
Total Time Prep Yield



Cook's Notes

To store, keep in an airtight container up to 3 days.

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How would you rate this recipe?
  • Santabarbaradia
    24 JUN, 2016
    The only change I made was using sunflower oil instead of olive so it's almost followed to the T. I baked it in a muffin maker countertop appliance and it turned out DEEElicious!! So moist and texture with just the right amount of sweetness! I'm glad I found this recipe as most Morning Glory muffins are packed with oil and sugar--- might as well make a cake with that much!
  • MS11223372
    22 OCT, 2015
    These are almost like a carrot cake muffin, but with no guilt! Very good recipe. I subbed coconut oil for olive oil and cinnamon for nutmeg. Would be even better with pecans or nuts (increasing fat/calories but boosting fiber). Even my kids liked them, after I explained that they were a healthy muffin, hence no cream cheese icing. Try them!
  • candi_hall00
    15 MAR, 2015
    They were great. The only problem I had was that my carrots turn green when they baked. Not sure why
  • reader1100
    10 MAR, 2015
    Great recipe. Instead of oil, I replaced it with applesauce. Now they are even healthier.
  • nnoodle
    23 FEB, 2015
    could I just not add the carrots or could I replace them with something else?
  • epenao
    31 JAN, 2015
    All I can say is that these muffins are soooo good!!!
  • KNDraper
    12 DEC, 2014
    Hit with my family, even my picky toddler. I made the recipe as is except I used cranberries instead of raisins. Like another reviewer I was concerned with the amount of carrots after I added them because I was left with an orange soupy mess but I went with it and it was perfect! Going to double the recipe next time as these did not last long.
  • manorwitch
    22 NOV, 2014
    My family loved these muffins. I used 3/4c white; 1/4c wheat;1/4 c almond flour. I didn't have dark brown sugar so I used light brown sugar and added 1 tablespoon of molasses. Instead of raisins, I used chocolate chips (yum!). I also baked them in a mini muffin pan. They were cute, tasty and chocolatey! I'm going to try the gluten free suggestion next time!
  • Helena Blair
    8 OCT, 2014
    I made these muffins but made a few changes as I didn't have some of the ingredients listed: I used rice bran oil instead of olive oil and cranberries instead of raisins. I also used wholemeal flour as I like the taste better than plain flour. All worked fine and the muffins are really tasty and moist. I will be baking these again.
  • gargoyle1210
    21 SEP, 2014
    I made these muffins exactly as the recipe is written and I thought they were great. Other reviewers have great suggestions that I may try to change it up, but the muffins are good made just using this recipe.

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