Morning Glory Muffins

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 208.8
  • Total Fat: 11.6 g
  • Cholesterol: 40.8 mg
  • Sodium: 358.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Morning Glory Muffins calories by ingredient
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Items you will need: 2 medium bowls, one very large bowl, a rubber spatula, a whisk and various measuring cups.
Items you will need: 2 medium bowls, one very large bowl, a rubber spatula, a whisk and various measuring cups.

Number of Servings: 36


    3 cups unbromated flour
    1 3/4 cup granulated sugar
    4 tsp baking soda
    3 tsp salt
    4 tsp ground cinnamon
    1 tsp ginger
    7 small carrots, washed and grated (about 3 1/4 cup)
    1 medium granny smith apple, cored, washed and grated
    1 cup shredded coconut
    1 1/2 cups chopped pecans (can be substituted for walnuts)
    1 cup raisins, re-hydrated
    6 large eggs
    1 1/4 cup canola oil
    4 tsp vanilla extract


Feel free to use applesauce to replace the oil!


First, sift flour, sugar, baking soda, salt and spices together into the very large bowl and set aside.
Then re-hydrate raisins by putting in a large measuring cup and covering with hot water. Set aside.
Wash carrots, peel off skin, cut ends off and coarsely shred (about 7 small carrots). Put into medium bowl.
Wash, core, but DO NOT peel apples. Coarsely shred and put into bowl with the carrot. Chop pecans and measure out coconut and put into the same bowl with the apples and carrots.
Crack eggs into the last medium bowl. Add oil and vanilla and whisk lightly.
Add egg mixture, carrot mixture, drained raisins to the very large bowl and fold together with the rubber spatula until just combined. Do not over mix!
Line or spray muffin pans and fill until 3/4ths full. Bake for 20-23 minutes.

Serving Size: 3 dozen

Number of Servings: 36

Recipe submitted by SparkPeople user WILDANGELKURI.

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