Morning Glory Muffins
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*If you are looking for healthy recipes all year long, Kami is who you want to follow! She has some great healthy recipes! So enjoy these Morning Glory Muffins that she brought for you today! ~Amber
Sweet, light, fluffy, moist, AND packed with nutrition?!?! Yes, my friends, it’s not only possible, BUT I have done it over and over again with muffins. Once you’ve recovered from DYING over these unbelievable Morning Glory Muffins, come try my Banana Muffins (super popular right now) and my Chocolate Cranberry Muffins (yes… I can even make chocolate healthy).
I recently had a friend email me a Morning Glory Muffin recipe claiming to be ‘healthy’. Oh, and it was FAR from healthy. 1 and 1/2 cup sugar? Butter and vegetable oil? White flour? No no NO! Just because a recipe has one or two healthy ingredients (carrots and apples) does NOT mean they cancel out all the other unhealthy ingredients. A true healthy recipe has true healthy ingredients, BUT doesn’t mean you’re going to be eating flavorless cardboard. I completely revised the recipe and created my own Morning Glory Muffins full of flavor and health. I have preached and preached about whole wheat pastry flour, but I have to do it again! Regular whole wheat flour can leave muffins thick, dense, and well… brick-like! Whole wheat pastry flour keeps it light and fluffy without losing any nutritional value. This is the ONLY flour I use to bake.
Morning Glory Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups carrots, grated
- 1 apple, peeled, cored, and finely chopped
- 1 cup raisins
- 1/2 cup applesauce
- 1/2 cup olive oil
- 1/2 cup honey
- 2 tsp pure vanilla extract
- 2 Tbsp walnuts
Instructions
- Preheat oven to 375*F.
- In a large bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir well.
- In a separate bowl, mix together carrots, apple, raisins, applesauce, olive oil, honey, vanilla, and walnuts. Pour into dry ingredients and mix just until moistened.
- Lightly spray muffin pan with olive oil cooking spray and scoop about ¼ cup batter in each muffin.
- Bake for 20 to 30 minutes. Enjoy!
Notes
Nutrition Information:
Yield: 12Amount Per Serving: Unsaturated Fat: 0g
Kami Kilgore is a wife, mom, and nurse who loves sneaking health into her mouth-watering, savory and healthy recipes. No Diets allowed is a NO DIETING ZONE where only healthy living, attitudes, choices, and motivation are permitted. If you want to see just how incredible healthy eating can taste, you have to check out her site!
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
26 Comments on “Morning Glory Muffins”
I made the muffins according to the recipe and oven temperature. The muffins initially rose but fell flat as pancakes even before the baking time was up. I took them out at 25 minutes but they were not done in the middle. so i put them in until centers were done but the top edges were far too done.
I will say they are delicious and would like to try them again but am wondering what went wrong?
A than other question..does 2 cups carrot, grated mean 2 cups grated carrots? My grater resulted in about 2 inch strands so not sure if that made a difference.
Hi Donna! Sorry to hear you had some problems. This is my friend Kami’s recipe. She has also posted the recipe to her website. You may want to go ask her over there. http://www.nodietsallowed.com/morning-glory-muffins/
Is there any way to make this wheat free? My daughter is wheat intolerant. Maybe Buckwheat flour and arrowroot flour?
I don’t have much experience with gluten free baking. You could certainly try those substitutions, or you can try this homemade gluten free flour mix: http://www.yourhomebasedmom.com/gluten-free-flour-mix/
Anyone have an idea how many muffins this recipe yields?
I’m guessing at least 12 muffins. My friend posted this recipe on my blog. I will double check with her and update the recipe card when I find out. Thanks!
Thanks for updating the recipe card. It seems that on my end, most of the ingredients have disappeared…
Oh dear! Okay, it’s fixed! Thanks for hanging in there with me!
I used half whole wheat flour and half white flour. They turned out to be delicious! I will be making this recipe again, and possibly try subbing in a little chopped pineapple for some or all of the apple.
Those sound like great substitutions! Thanks for your review!
Fabulous recipe Amber! I did them four times and varies the ingredients; I can definitely say that this is my signature recipe!!! Thank you Amber!!!
Hi Ruth! That’s great news! My friend Kami actually posted this recipe for my readers, I’ll be sure to let her know you like it!
Tried these today with my 3 year old, he loved baking and loves the result. We used whole wheat brown flour ( all I had in the house) and they still turned out delicious, bake time 25-30 min. I can’t wait to taste them with the right kind of flour:)
Great! I’m so glad you liked them! Thanks for sharing your experience!
Served these today for a luncheon with friends. They were delicious! Mine did take a bit longer to bake, but maybe it’s my old oven! Thank You!
Great! Thanks for your feedback!
These are delicious! Thank you so much for the recipe. I added a bit of ginger and nutmeg to the spices for a little extra. I do, however, think the bake time needs to be adjusted. I cooked mine for 25-30 minutes. So many moist ingredients required increased time.
Thanks for letting me know! I will adjust the recipe, since it seems like a few of you have needed to cook it longer.
Did you make them with whole wheat pastry flour? I’m sorry you had to bake them longer. I always bake my muffins at 375 for 18 to 20 minutes without any troubles. I hope you enjoyed them!
I tried making these. Used organic white flour instead ( all I had in pantry) but when I took it out after 20 min, the inside hadn’t cooked well. I put in for another twenty minutes and it was better, although not as good as expected. Do you think the white flour changed the consistency and flavor for this recipe?
Since this is my friend Kami’s recipe, I can’t say for sure, but I do know from my culinary education that it’s really hard to continue baking something that has been removed from the oven. Did the muffins sink at all? A trick to know whether a muffin or cake is done baking is to press your finger lightly in the center, if it bounces back, it’s done, if it leaves a dent, it needs to bake longer.
Also, did you stir the flour before measuring it? Using white flour shouldn’t have made a huge difference, but if it had settled in the container you store it in, it might have made the muffin dense. Stirring the flour incorporates air into it, so you end up using less flour. Check out this post about stirred vs settled flour: https://www.dessertnowdinnerlater.com/2013/11/favorite-kitchen-items-baking-tricks-for-perfect-holiday-food/
I hope these tips might have helped solve the problem!
Great question. The whole wheat pastry flour is much lighter and less dense than white flour and even regular whole wheat flour. I think it helps it to bake more evenly too. I also live at a higher altitude which might affect the cooking time. I always have success with 375 for 18 to 20 minutes.
We are big fans of morning glory muffins! Love this version of the recipe!
I love whole wheat pastry flour too. These look absolutely delicious!
Oh my yummy! Thanks for sharing!
I love carrot cake so I bet I will love these! I love substituting applesauce for oil as well! Thanks for sharing! Pinned!