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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?
  • 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
    • 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!
  • 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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