I’m always looking for tasty healthier snack recipes for my family, especially snacks that are filling and not full of empty “junk.” I tried a new recipe from my Taste of Home cookbook, called Morning Glory Muffins, and my kids loved them. (And so did I.)
Morning Glory Muffins are chock full of good stuff, like carrots, apples, flaxseed, pecans, coconut, and raisins.
After you chop and grate the carrots and apples, these muffins are quick to make and bake.
Morning Glory Muffins are perfect for a morning snack or even a quick breakfast-on-the go.
The muffins are delicious. My whole family loves them. Proof: if you were to look in my muffin tin, you’d find that more than half were gone in less than 12 hours. (Then again, with 6 people, nothing lasts long around here.)
What You’ll Need to Make Morning Glory Muffins:
1 cup flour*
1 cup whole wheat flour
3/4 cup flaxseed
3/4 cup sugar*
2 3/4 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoons salt
1/4 teaspoon baking soda
4 egg whites
1/2 cup applesauce
1/3 cup orange juice
1/4 cup canola oil
2 teaspoons vanilla extract
2 cup grated carrots
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup raisins
1 medium apple (about 1 cup), grated
*Note: this is not a gluten-free recipe. I plan to try a GF version soon.
Preheat the oven to 350°.
In your mixer or large mixing bowl, combine the first eight ingredients – flour, whole wheat flour, flaxseed, sugar, baking powder, and cinnamon.
Stir and set aside.
In a separate bowl, whisk the egg and egg whites.
Mix in the applesauce, orange juice, canola oil, and vanilla.
Add to the flour mixture.
Stir just until moistened; don’t over do it.
Add the carrots, pecans, coconut, raisins, and apple. Doesn’t it look yummy?
Fold in gently. The muffin batter will be really thick.
Spoon into greased muffin tins. If you use paper muffin cups, you’ll still want to grease them as the muffin will stick.
Morning Glory Muffins don’t rise much, so don’t hesitate to fill the pan.
Bake for 15-18 minutes, or until tests done. Cool and remove from the pan.Print
Chock-Full-of-Good-Stuff Morning Glory Muffins Recipe
Morning Glory Muffins recipe are chock full of good stuff, like carrots, apples, flaxseed, pecans, coconut, and raisins.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 18-24 1x
- 1 cup flour
- 1 cup whole wheat flour
- 3/4 cup flaxseed
- 3/4 cup sugar
- 2 3/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoons salt
- 1/4 teaspoon baking soda
- 4 egg whites
- 1 egg
- 1/2 cup applesauce
- 1/3 cup orange juice
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cup grated carrots
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 1/2 cup raisins
- 1 medium apple (about 1 cup), grated
- In a large bowl, combine the flour, whole wheat flour, flaxseed, sugar, baking powder, and cinnamon.
- In a separate bowl, whisk and mix the egg whites, egg, applesauce, orange juice, canola oil, and vanilla. Stir into the dry ingredients, just until moistened. Fold in the carrots, pecans, coconut, raisins, and apple.
- Bake at 350 degrees for 15-18 minutes or until tests done.
Nate brought me in a few the other day. They were delicious! Thank you.
I’m glad you liked them, Kat! 🙂
These sounds fantastic. I would so add zucchini and maybe cut the sugar 🙂 I’m a huge zucchini freak.
Delish, I’m pinning.
Great idea on the zucchini, Randa!
It’s hard to stick to a diet with that lovely post!
Delcious looking pictures!
Oohh, that looks nice!
I love muffins that hide vegetables! They are the prefect snack for picky eaters!
Oh that looks delicious. I love the carrots and raisins that are added too. Definitely something I could bake and eat for breakfast and not feel guilty. Thanks!
Robin Wilson says
I have to admit that I was a little daunted by all of the ingredients as first. But as I read the recipe and then of course saw the results, it all seems to come together! these would delicious in my hubby’s lunchbox! Something from scratch would probably make him faint! 🙂
I thought so too about the ingredients, when I first found this recipe, Robin, but it’s really easy. Thanks, Robin! 🙂
kelly Nicholson says
looks like carrot cake,but it also looks like ill love it.thanks!
Lindsay N. says
Oh these look fantastic! Coconut and carrot seem like a lovely unexpected combination!
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These turned out amazing!!! I substituted the AP flour and wheat flour for 2 cups of gluten free flour and used dried cranberries instead of raisins. I will definitely be making these again. The whole family loved them!
I’m glad you enjoyed these muffins, Lynn. I love your substitutes!