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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?
  • aart
    11 FEB, 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.
    • jenenamorado
      19 JUN, 2018
      did you use any spray. I used coconut oil spray (from Trader Joe's) before putting in the mix and they did not stick.
  • 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!
    • jenenamorado
      19 JUN, 2018
      I baked these last night and I am currently eating one for Bfast and it tastes amazing. I replaced the milk with almond milk; I didn't have dark brown sugar so I used organic brown sugar; instead of the raisins I used pecans. Simple and delicious!!
  • stormyaragrev
    13 MAR, 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!
  • 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
    • MSModerator601
      16 MAR, 2015
      Carrots may react with the baking soda, turning carrots green. The muffins are still safe to eat! Make sure the baking soda is well mixed into the batter to prevent this next time. Hope this helps!
  • 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!

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