Morning Glory Muffins with Banana

1342 Ratings
  • 5 302
  • 4 502
  • 3 340
  • 2 154
  • 1 44

These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.

Everyday Food, January/February 2010

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
35 mins
Yield:
Makes 12
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Ingredients

Directions

  • Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

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  • Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

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Reviews (42)

1342 Ratings
  • 5 302
  • 4 502
  • 3 340
  • 2 154
  • 1 44
Martha Stewart Member
06/06/2019
I made. the written recipe, very heavy and dense. I re did them going by Martha's video (which recipe is different) and they turned out great. Go by video!!!!
Martha Stewart Member
10/10/2018
Excellent muffins! I replaced the oil with home apple sauce. My neighbors were split as some did not like one of the ingredients. As I replace the oil next batch will have nuts!raf
Martha Stewart Member
10/08/2018
I made some changes to get it to a 4, and will make more next time. Changes - Add 1 tsp cinnamon and half a cup finely ground walnuts - Bake on 350. If you do it on 400, check at about 17-18 minutes . Will burn if you follow the original directions. My changes for next time : - Add 2 tblsp melted butter and 1 tsp vanilla . I also used whole wheat pastry flour, which worked well. Good luck!
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Martha Stewart Member
03/13/2018
These are my favorite muffins - want to make them again as soon as I finish eating them! I added another banana to the recipe to make it more moist and chocolate chips instead of raisins, and half a teaspoon of cinnamon along with the nutmeg. Love it!
Martha Stewart Member
06/24/2016
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!
Martha Stewart Member
10/22/2015
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!
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Martha Stewart Member
03/15/2015
They were great. The only problem I had was that my carrots turn green when they baked. Not sure why
Martha Stewart Member
03/10/2015
Great recipe. Instead of oil, I replaced it with applesauce. Now they are even healthier.
Martha Stewart Member
02/23/2015
could I just not add the carrots or could I replace them with something else?
Martha Stewart Member
01/31/2015
All I can say is that these muffins are soooo good!!!
Martha Stewart Member
12/12/2014
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.
Martha Stewart Member
11/22/2014
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!
Martha Stewart Member
10/08/2014
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.
Martha Stewart Member
09/21/2014
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.
Martha Stewart Member
07/18/2014
These were delicious, although a little carrot based. I will work with this recipe.
Martha Stewart Member
06/17/2014
Exactly what I was looking for. Delicious! I made this recipe gluten free by replacing the flour with Bob's Redmill All Purpose GF flour and 3/4 t. of xantham gum. I did as other commenters suggested and replaced the nutmeg with 1 tsp. cinnamon and added 1 t. of vanilla. I also replaced the olive oil with coconut oil and used golden raisins. Since other commenters complained that the bottoms were burnt, I baked the muffins at 350 for 20 min. and they came out perfect!
Martha Stewart Member
06/15/2014
Added 1/2 tsp of cinnamon per reviews next time I will up the salt to 1 teaspoon to make the flavors bolder. I was leery mixing when it looked more like a carrot salad than a muffin but it all worked out. To the banana-phobes like me, you can't even taste it I think it just gives moistness. I think like other quick bread recipes that the flavor will develop more on day two and three which would make them great for house guests.
Martha Stewart Member
04/28/2014
I made this with Almond flour. It is amazing! However, It did not hold well. Any suggestion? Thank you for your wonderful recipes.
Martha Stewart Member
04/27/2014
good muffin, followed directions exactly, except used cinnamon instead of nutmeg. I will make these again.
Martha Stewart Member
04/23/2014
My husband hates bananas so would love suggestions for a replacement. First thought is applesauce but not sure the consistency would be the same. Any and all help would be greatly appreciated.
Martha Stewart Member
04/14/2014
I used almond milk (dairy free) and whole wheat flour. Also added 1tsp cinnamon, 1tsp vanilla, grated orange zest. Definitely taste "healthy" but I don't consume much sugar, so they are pretty sweet to me. Not sure kids or people expecting a sugary sweet streusel topped muffin would like them.
Martha Stewart Member
03/16/2014
I made a few adjustments to the recipe - almond meal instead of flour, honey instead of sugar and no banana . Still turned out amazing! Doesnt rise but the taste is brilliant .
Martha Stewart Member
02/03/2014
I liked the outcome for the most part, but the bottoms of the muffins got a bit burnt so I'll try 375 next time. Also the coarse salt is a bit off putting, the taste of salt it a bit too much for a sweet muffin like this. Next time I might try kosher salt instead.
Martha Stewart Member
01/26/2014
They smell amazing and are delicious!!! I followed the recipe but added 1 1/2 tsp of cinnamon. Will double the batch next time.
Martha Stewart Member
10/11/2013
Per Serving: 201 Calories; 7g Fat (32.2% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Martha Stewart Member
09/18/2013
Satisfied my carrot cake craving without all the fat. These were sooo good! Made exact recipe plus added a half teaspoon of cinnamon and came out tasty. Planning on trying out with cranberries, nuts, and apples. Recommend this for breakfast on the go.
Martha Stewart Member
05/09/2013
Your approach to this topic is unique and informative. I am writing an article for our school paper and this post has helped me a lot. Cheers Health News
Martha Stewart Member
04/07/2013
They are healthy and delicious.
Martha Stewart Member
02/11/2013
These muffins look delicious but I put them in muffins tins and every single one burnt to the bottom. I made them as the recipe stated but decided to use muffin tins because I was taking them to work. I'm a little disappointed in the outcome.
Martha Stewart Member
01/08/2013
delish. I added 1/4 cup buckwheat flour, with only 1 cup all purpose flour. Also used coconut oil instead of Olive oil. Used half yellow raisins and half black raisins. Very dense this way... next time will use some applesauce and coconut flakes. However still yummy enough that my 3 yr old loves them warm with a little butter.
Martha Stewart Member
10/15/2012
These are phenomenal!! I took them to work this morning and came home with NONE of them! Even young kids thought they were yummy!
Martha Stewart Member
09/09/2012
These look and sound great! Where is the nutritional value?
Martha Stewart Member
09/08/2012
I took some suggestions and replaced the nutmeg and olive oil with cinnamon and canola to make this more kid-friendly. They are delicious and a great way to get veg, fruit and oats in to my breakfast-averse child. I will say, though, that mine look somewhat gnarly compared to Martha's. Next time, I may cut the amount of carrot in half and add some applesauce to give more moisture and shape. All in all, a great recipe though!
Martha Stewart Member
02/13/2012
Fantastic Concept! I doubled the recipe, replace the banana with canned pumpkin, and added dried cranberries instead of raisins. I also reduced the amount of carrot so the muffin stayed moist, and dusted the top with nutmeg and cinnamon before baking them…Fabulous! My 2 year old loved them, and of course the hubby wouldn’t touch them as they were healthy ;-). Happy baking, ~B
Martha Stewart Member
01/11/2012
Replaced half the flour with whole wheat flour. Next time I'll use cinnamon instead of nutmeg. That amount of nutmeg was a little overwhelming for us. They were fairly dried out the next day, not sure if that's b/c the whole wheat. Just warmed them and added some butter.
Martha Stewart Member
01/03/2012
We love this recipe (including my 1 year old son). I also use whole wheat flour. I love that it is an easy, portable, nutritious snack.
Martha Stewart Member
08/28/2011
Made these with my four year old yesterday. They are wonderful! The only thing I will do different in the future may be to replace some of the flour with whole wheat flour. Very moist, chewy, and hearty.
Martha Stewart Member
03/16/2011
This recipe is so easy and tasty. Next time i will try with cinnnamon instead of nutmeg.
Martha Stewart Member
10/02/2010
One more change--used Whole wheat flour instead of all purpose.
Martha Stewart Member
10/02/2010
My family loved these. Did make a few changes to suit out tastes: used canola oil instead of EVOO, used cinnamon instead of nutmeg and replaced the banana with chopped apple. Added a little water to further moisten batter. Baked at 350 degrees (not 400) for 25 minutes. Family agrees--this is the go-to breakfast muffin recipe.
Martha Stewart Member
07/25/2010
These are my go-to weekend morning muffins. I make a few substitutions: whole wheat flour (not white), cinnamon (not nutmeg), blueberries (not raisins). My family loves them and they are usually gone by noon!
Martha Stewart Member
06/08/2010
I made these the other day, and my 15 mo. old loved them! I made a few minor alterations, which I'll probably keep in the future: I used regular olive oil instead of extra-virgin, and cranberries instead of raisins. I think next time I will try to freeze a few to see if they keep in the freezer. They were very moist and flavorful. Thanks!
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