Morning Glory Muffins

Tested & Perfected Recipes


Morning Glory Muffins are made with a little bit of everything — whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut and wheat germ — and, true to their name, they’re a glorious way to start the day. Created decades ago by Chef Pam McKinstry for her Morning Glory Café on Nantucket Island, they’re a throwback to the 1970s “back-to-the-land” movement, when wholesome hippie food was all the rage. (Hint: If you like carrot cake, you’ll love them.)


Despite the long list of ingredients, Morning Glory Muffins are easy to make, especially if you use a food processor to shred the carrots and apple. The ingredients are pretty straightforward. I’ll just note that I like to use King Arthur White Whole Wheat Flour for this recipe because it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). If you can’t find it, regular whole wheat flour or a combination of whole wheat flour and all-purpose flour will work fine.

Begin by soaking the raisins in hot water. This softens and plumps them up.


Next, combine the dry ingredients in a large mixing bowl.


Shred the carrots and apple.


Then combine the dry ingredients with the grated apple and carrots, wheat germ, walnuts and coconut.


In a separate bowl, whisk together the eggs, oil, orange juice and vanilla extract.


Add the liquid ingredients to the mixing bowl.


Then stir and mix in the drained raisins.


Fill the wells of the muffin pan with the batter. They will be very full.


Bake for about 25 minutes, until muffins are nicely domed.


Cool in the pan for a few minutes, then turn the muffins out onto a rack to cool completely.


These muffins keep well for several days and also freeze well. Enjoy!

My starting point for this recipe was the Morning Glory Muffins on the King Arthur Flour website — a fantastic baking resource. I found their version to be a bit bland, so I increased the spices, raisins, walnuts and sugar.

My Recipe Videos

Morning Glory Muffins

Servings: 12 large muffins
Total Time: 45 Minutes


  • 2/3 cup raisins
  • 2 cups King Arthur White Whole Wheat Flour (or Whole Wheat Flour), spooned and leveled
  • 1 cup plus 2 tablespoons light brown sugar, packed
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots (you'll need 4-5 large carrots)
  • 1 large tart apple, such as Granny Smith, peeled, cored and grated
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 2/3 cup chopped walnuts
  • 1/3 cup wheat germ
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
  2. In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, walnuts, and wheat germ.
  5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
  6. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  7. Divide the batter among the wells of the prepared pan. They will be very full.
  8. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
  9. Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days.
  10. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 367
  • Fat: 18g
  • Saturated fat: 3g
  • Carbohydrates: 50g
  • Sugar: 29g
  • Fiber: 5g
  • Protein: 6g
  • Sodium: 346mg
  • Cholesterol: 47mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I have a serious confession to make…. these are the VERY BEST muffins I’ve ever ever tasted and so easy to make. I did not have walnuts, so I added dates instead. Also, I used pure pineapple juice instead of the orange. Thank you…and thanks again.

    • — Lynette on November 8, 2018
    • Reply
  • Could brown sugar be substitute with maple syrup and melasse

    • — mona on November 5, 2018
    • Reply
    • Hi Mona, for the best results, I’d stick with the brown sugar – sorry!

      • — Jenn on November 6, 2018
      • Reply
  • sorry one more question! In the UK we have Plain Wholemeal Flour and Self Raising Wholemeal flour, which one should I use? thanks

    • — KatP on October 28, 2018
    • Reply
    • Hi Kat, Wholemeal flour is the one you want. Enjoy the muffins!

      • — Jenn on October 29, 2018
      • Reply
  • My son is allergic to nuts and I do not like raisins. However this recipe still looks so good. Is it still worth making if I omit the raisins and walnuts?

    • — Anisha on October 25, 2018
    • Reply
    • Sure, Anisha, it should be fine – due to less volume, you may get one less muffin from the batter. Hope you enjoy!

      • — Jenn on October 30, 2018
      • Reply
  • When you say “lightly grease”, what is your preferred method – that which will impact the taste of the muffins the least, yet do the job? Shortening (Crisco), spray (Pam), melted butter?

    • — Patty on October 21, 2018
    • Reply
    • Hi Patty, you can coat the muffin wells with butter and then a dusting of flour or use a baking spray with flour like this one by Baker’s Joy. Hope that helps!

      • — Jenn on October 23, 2018
      • Reply
  • Hi Jenn,
    What would you recommend as a substitute for orange juice? Would I be better off using water, milk, almond milk, or applesauce?
    Thank you!

    • — Lani on August 29, 2018
    • Reply
    • I think any would work, but applesauce may be nice as it will add a bit of sweetness similar to the orange juice. Hope you enjoy!

      • — Jenn on August 29, 2018
      • Reply
  • Hello, I was interested in making this as a loaf (instead of as muffins). Would suggest any changes to baking temp or time? Thank you!

    • — Stephanie on June 23, 2018
    • Reply
    • Stephanie, I’d reduce the oven temp to 350°F and bake for 65 – 75 minutes – just keep an eye on it. I’d love to hear how it turns out!

      • — Jenn on June 23, 2018
      • Reply
  • Can I refrigerate the batter overnight and cook the next morning?

    • — Marie on April 18, 2018
    • Reply
    • Hi Marie, I wouldn’t recommend refrigerating the batter overnight; they won’t rise as well when you bake them. If you’d like you can bake them a day ahead and serve the next day.

      • — Jenn on April 18, 2018
      • Reply
    • If I am correct, the reason they won’t rise as well is that the active ingredients (baking soda and salt), once combined with the wet ingredients, begin to lose their effect. So if you want to save time in the morning, assemble all the wet ingredients the night before and refrigerate. Then assemble the dry ingredients and leave out overnight, covered. When you are ready to make the muffins in the morning, combine the wet with the dry and bake.

      • — Daphne on May 30, 2018
      • Reply
  • The Morning Muffins recipe got me hooked on your site! Easy to follow, I love the photos included for reference!
    The many different flavors blend very well together. Moist, and not too sweet. These muffins are always a hit, and one of my favorite recipes to share.

    • — Julie on March 6, 2018
    • Reply
  • These were so good! Trying to find things to feed my suddenly picky 12 year old granddaughter and she loved them 🙂
    I did leave out the raisins, but otherwise followed the recipe. Hearty and healthy without being too heavy. Love the subtle bit of orange with the apple and carrots. Trying the pumpkin next. Thanks Jen!

    • — kerry hampstead on March 4, 2018
    • Reply
  • After making this recipe the first time, my wife was Adamant that I make it again. She Loved it. So now after making it for the 3rd time, I can easily say it’s going to be a household favorite for a long time to come. My last endeavor into making this, I wanted to “test”? the recipe with a difference or two. Meaning I changed a specific ingredient to see how it affected the moistness and taste. This time around I used a full cup of raisens versus 3/4 cup. Still Perfect. Next I’ll try juicy red apples versus the granny smiths. For the most part I’m thinking that will be a dumb move on my part, but ehh, that’s what cooks do quite often to perfect a new dish don’t they? Then again, to “change” an ingredient to an already Perfect dish, is pretty stupid I know. But I gotta lol.

    • — Kirk on March 2, 2018
    • Reply
  • I am struggling to find wheat germ, what is a good substitute? )UK based!)

    • — KatP on February 5, 2018
    • Reply
    • Hi Kat, You can use wheat bran or ground flax seed. Hope that helps!

      • — Jenn on February 5, 2018
      • Reply
  • I just made these and they are probably one of the best muffin I’ve ever had. Well done on the recipe! They are healthy yet not too dense, and mine were super moist. Absolutely delicious!

  • Wow! These muffins are fabulous, I am so happy I discovered your recipe site.
    My teenage daughter, who would rather sleep than eat breakfast before school, grabs 2 muffins on her way out the door. I’m happy she has something healthy in her stomach to start the day.
    I’m now making these in double batches, they freeze well. I sometimes use 1 cup shredded carrots, one cup shredded beets. The resulting mixture is a shocking red colour but the end product is a normal brown and they taste delicious!
    Love it, Love it, Love it. I will definately be trying more of your recipes.

    • — Kathryn on December 28, 2017
    • Reply
  • Excellent recipe. Based on other reviewers’ comments, I made the following changes:
    – Reduced brown sugar to 2/3 cup
    – Used 1/2 of an orange in place of OJ
    – Used 1/2 cup coconut oil + 3 Tbs of butter for the 2/3 cup oil
    – Baked at 375F for 20-22 minutes
    This made 18 small muffins that were excellent. When I make them again, I’d keep all of the above substitutions. I’ll also try substituting ground flax seed for wheat germ.

  • One of the better MG recipes I’ve seen. I use half the sugar and use regular whole wheat flour. The muffins are substantial enough for a complete breakfast with yogurt-AY

    • — Anne Yeoman on November 30, 2017
    • Reply
  • I substituted coconut oil and added orange zest. Good muffins but I found them a bit too sweet. Will make again and adjust the amount of sugar.

    • — Hilary on November 19, 2017
    • Reply
  • How can I buy the muffin mix?

    • — Judy on October 15, 2017
    • Reply
    • Hi Judy, there is not a mix available for this. They are worth the effort, though, if you want to prepare them from scratch.

      • — Jenn on October 15, 2017
      • Reply
  • Is the coconut an essential ingredient? I can’t stand it and am just worried about tasting it.

    • — Mel on September 22, 2017
    • Reply
    • Hi Mel, I think you could definitely omit the coconut – I’d just replace it with more carrots. Hope you enjoy the muffins!

      • — Jenn on September 24, 2017
      • Reply
  • Excellent Fall muffin recipe. Delicious, light, flavourful. Stayed fresh for 1 week without drying out. A keeper for sure!

    • — PennyG. on September 14, 2017
    • Reply
  • These muffins were amazing. They were full of flavor, super moist, and filling. My whole family loved them. I liked having the carrots and apples shredded, rather than diced, it made a nice even texture. The only change I made was leaving out the coconut, as my family doesn’t like it, but we didn’t miss it. Will definitely make this recipe again.

    • — Jessica on May 15, 2017
    • Reply
  • Mine were very good but too dry. what would you suggest to have the perfect moist? Thank you!

    • — Anissa on March 10, 2017
    • Reply
    • Hi Anissa, Sorry to hear they were dry! Did you use the spoon and level method for measuring the flour? (If not, the batter may have had too much flour.) Also, it could be that they were a bit overbaked.

      • — Jenn on March 10, 2017
      • Reply
      • I had the same problem the first 2 times I made these. I was using store-bought grated carrots rather than grating them myself, just to save time. The third time I made them, I switched to grating the carrots myself, and that made all the difference. Perfect moist muffins.

        • — Cody on March 8, 2018
        • Reply
  • Could you use coconut oil instead of vegetable oil? Also could you use less sugar with the same result? How about using maple syrup instead?

    • — Joy on March 8, 2017
    • Reply
    • Hi Joy, I haven’t tried coconut oil for baking so I’m not positive, but I suspect it should work. And I would stick with the sugar here, but you could reduce it by about 1/4 cup. I’d love to hear how they turn out!

      • — Jenn on March 9, 2017
      • Reply
  • Hi Jenn, could you please advise how to make the Morning Glory Muffins without eggs, in order to have a vegan version?

    • — BethA on March 7, 2017
    • Reply
    • Hi Beth, I really don’t have any experience with egg substitutes but I’ve heard of people replacing eggs with “flax eggs” or applesauce when baking. Hope that helps to point you in the right direction!

      • — Jenn on March 7, 2017
      • Reply
  • I had to make some substitutions b/c I didn’t have everything for recipe. Used 1 cup rye flour and 1 cup ap flour; a bit less than 1 cup brown sugar (trying to cut back); ground oat meal instead of the wheat germ;freshly ground nutmeg b/c had no ginger;no raisins b/c I’m not a fan. Used sweetened coconut btw. Next time I want to add some other dried fruit as a substitute for raisins. Awesome result! So easy to make & everyone really liked them even with reduced sugar.

    • — Sue on February 8, 2017
    • Reply
    • I baked these again & in addition to the mods I mentioned above I added dates to the mix. This made the muffins over the top delicious. I chopped the dried dates in a food processor which made them into a thick and sticky paste-so much so that I didn’t want to incorporate that into the mix-so I cut up the paste into small little pieces. To ensure the small pieces wouldn’t stick together & sink to the bottom of the muffins I mixed in about 1/4 cup of the dry ingredients and tossed in a bowl. I put those in last. The bits of naturally super sweet date puree just melt in your mouth. Admittedly it adds to the labor of this recipe but it was so very tasty.

      • — Sue on March 1, 2017
      • Reply
  • just made these last night for my young daughter. they are so, so tasty! love the ginger spice. i like to use natural sweeteners when baking for her, so i replaced the 1 cup of brown sugar with 2/3 cup of maple syrup. i nixed the OJ altogether to avoid making the mix too wet and still used the additional 2 T of brown sugar. texture and taste were great! thanks for a great recipe!

    • — monica on November 25, 2016
    • Reply
  • Can I bake this as a “bread” in a single baking pan?

    • — L. Urquizo on October 6, 2016
    • Reply
    • Yes, I think that would work!

      • — Jenn on October 8, 2016
      • Reply
  • Delicious healthy breakfast or snack muffin. Full of carrots,apples,raisins and other tasty tidbits. Just fill the cups to the brim and the batter will bake pup to a beautiful big domed delicious treat

    • — Selma Tannenbaum on October 6, 2016
    • Reply
  • Delicious, easy and healthy. A quick breakfast or afternoon snack. Just remember to fill the cupcake spaces to the very top (I use paper cups in the pan) They freeze well and defrost quickly. Enjoy

    • — Selma Tannenbaum on October 6, 2016
    • Reply
  • These were absolutely delicious! My husband loved them, they freeze well and were really moist. Our new favourite muffin

    • — Dawn on September 16, 2016
    • Reply
  • These are best homemade muffins I’ve ever had. I’m new to your site, and can’t wait to try more of your recipes!

    • — Meghna on June 18, 2016
    • Reply
  • Do you think I can substitute Whole Wheat Pastry flour for the White Whole Wheat flour. Should I use the same amount?

    • — Daniel on May 17, 2016
    • Reply
    • Hi Daniel, If you don’t have the white whole wheat flour, regular whole wheat flour or a combination of whole wheat and all-purpose flour will work fine. I’ve never tried these with pastry flour, so I can’t say for sure if the texture would be right. If you do try them that way, I’d love to know how they turn out!

      • — Jenn on May 17, 2016
      • Reply
      • Well I finally tried the morning glory muffins with Whole wheat pastry flour. I use it so seldom that I need to use it up before it goes bad. The muffins were good (I’ve made them three times and they don’t last long so that means that they are good). I haven’t tried to make the muffins with whole wheat or white whole wheat flour to compare but that’s on my list. I will keep you posted once I do.

        • — Daniel on May 17, 2016
        • Reply
  • Made these muffins for a quick grab on-the-go breakfast. They are the best!! When I lived in the Yukon I used to go to a bakery every morning for coffee and their morning glory muffins, such a fond memory. I’ve been trying to match their muffins and your recipe brings back those memories. Shared with some friends and sent along the recipe as they loved them as well! Thanks for this! I used coconut oil and wheat bran instead of wheat germ. Yum! 🙂

    • — Bronwen on March 12, 2016
    • Reply
  • Two questions: Can I use 1/3 cup apple sauce and 1/3 cup oil instead of just all oil? Second, if I’m making them smaller how long would you bake for? Thinking of using a standard cupcake/muffin liner size. Also, would you keep it at 375’F? I’ve always baked muffins and cupcakes at 350′ so I’m just a bit worried about overcooking or burning them. I’m thinking of using a standard ice cream scoop (1/4 cup I think) to portion them evenly into the liners… Thanks!

    • — Tania on February 27, 2016
    • Reply
    • Hi Tania, I’ve never tried them with applesauce, so I can’t say for sure. If you make them with that modification, please let me know how they turn out. If you’re thinking of using a mini muffin tin, a 1/4 cup of batter would work well, but I wouldn’t suggest using such a small amount of batter in a standard muffin tin. You can keep the temperature at 375 with the smaller muffins, but start checking them for doneness at about 12 minutes.

      • — Jenn on February 27, 2016
      • Reply
  • I have made many of your recipes but have never posted before. Am posting now because my husband said these are the best muffins he has ever tasted. Have to say I agree! I think it was worth the search to use unsweetened coconut — the level of sweetness was perfect, sweetened coconut would have been over the top for me. Thanks Jenn!

    • — Jane on December 28, 2015
    • Reply
  • These are great! I used ground flax seeds instead of wheat germ, subbed splenda brown sugar and added a liiiittle bit of maple syrup – they turned out marvelous. Sweet enough for dessert but healthy enough for breakfast! Very pleased.

    • — Christina on October 7, 2015
    • Reply
  • These are great for breakfast! I like to have a batch in the freezer and grab one on my way out the door.

    • — Leila on August 27, 2015
    • Reply
  • I followed this recipient to the t but my muffins came out really hard. Could it be that I over mixed the batter?

    • — Jessica on March 18, 2015
    • Reply
    • Hi Jessica, Sorry your muffins came out hard. Did you use the spoon and level method to measure the flour?

      • — Jenn on March 19, 2015
      • Reply
  • I’ve done these muffins following the exact recipe except for nuts that I exchanged for pecans (question of taste!). These muffins are just the best! really delicious! ! I had some family over from France and the ladies all left with the recipe (translated the best I could because my English translation is not perfect! ) Thanks again from the entire family! One question though, my family asked me, why do North American people always calculate/need to know the % of fat in everything? I couldn’t answer them since I don’t pay attention to it. . I pay attention to the taste! ! 🙂

    • — Patricia on February 11, 2015
    • Reply
  • Can I replace the oil with applesauce?

    • — Kathleen on January 27, 2015
    • Reply
    • Hi Kathleen, Unfortunately, I’m not sure how that would turn out; I’ve never tried it. Sorry!

      • — Jenn on January 28, 2015
      • Reply
    • Probably way too but I usually find you can sub out half of oil in lots of baking for apple sauce, but not all. I did that when I made these and they turned out great. Hope that helps!

      • — Christina on October 7, 2015
      • Reply
      • I tried subbing half the oil with applesauce – these muffins are so moist they really don’t need all this oil. They were great!

        • — Renee on August 4, 2017
        • Reply
  • Hi! These are amazing, but I’m just wondering – is 18 grams of fat per muffin a typo? that seems like an awful lot for one muffin! Thanks for the recipe!!

    • — Maiya on January 7, 2015
    • Reply
    • Hi Maiya, Unfortunately, it’s not a typo 🙂

      • — Jenn on January 8, 2015
      • Reply
  • which level of oven is better for backing muffins?
    thanks Jen!

    • Hi Nazanin, The middle is always best.

      • — Jenn on November 26, 2014
      • Reply
  • Do you have any idea how many grams of fat, sugar, and calories these delicious muffins have? Thanks

    • — Elizabeth on September 28, 2014
    • Reply
    • Hi Elizabeth, I just recently started adding nutritional data to my recipes, and am still going back through my archives to update older recipes. Just added it to this one for you; you’ll find it underneath the recipe.

      • — Jenn on September 29, 2014
      • Reply
  • Had never made morning glories before (though they are my favorite muffin), and this recipe gave me just what I was hoping for! Thank you.

    • — Chelsea on September 9, 2014
    • Reply
  • Amazing! Followed recipe as directed except couldn’t find the bag of Bob’s wheat germ I had just bought, so subbed Bob’s ground flaxseed same amount. I ended up with 12 regular sized muffins and a small batch of mini muffins (I’ve never been good at measuring!). Made them for kids’ school breakfast but half of them were gone yesterday! They not only had them for breakfast but took one for lunch too. Guess I better make another batch 🙂 I may have had one for lunch too…
    Great recipe! Super moist with the apple too! Thank you!

    • — Christine on September 2, 2014
    • Reply
  • I have a coworker who eats only natural, organic vegetarian food, so she hardly ever eats what my colleagues bring in. However, these muffins received her stamp of approval!

    I like that these muffins aren’t too sweet. The only difficult part of this recipe for me was grating the carrots and apple…I have a food processor on my birthday list so that will make this super easy!

    Thanks for another great recipe Jenn!

    • — Sandy on July 4, 2014
    • Reply
  • I just made these today. They came out very good! I didnt use wheat germ I just used a whole cup of walnuts and processed some smaller. I also added a little nutmeg.

    • — Amanda on April 2, 2014
    • Reply
  • Thank you for this recipe. My family really enjoyed these. I only made minor modifications to the recipe, reducing the sugar and oil slightly. delicious!

    • — Ange on March 25, 2014
    • Reply
  • I made these yesterday and they were delicious! But, while eating one this morning I noticed that there was green in the muffins. It looked like the carrots molded. Did anyone else have this problem? I did store them covered at room temp, but it had been only one day!

    • — Beth on February 7, 2014
    • Reply
  • I made this yesterday exactly like the recipe. Once they cooled I put in fridge, later that evening I grabbed one to eat and notice green stuff on it! Like mold, for a minute I thought it looked like zucchini muffin. It tasted fine but I want to know why the carrots turned green!

    • — moliver on January 23, 2014
    • Reply
  • These muffins are great. The absolutely delicious smell when they are baking made me say, “Hurry up, hurry up get finish.”

    • — TNewton on January 23, 2014
    • Reply
  • Thanks for the delicious recipe!

    I made a few changes based on the ingredients I had in my pantry.
    I used AP Flour instead of Whole Wheat only because I”m all out of WW Flour
    I used chopped pecans instead of walnuts because that’s what I had 🙂
    I ground some oatmeal in the food processor instead of wheat germ. (apparently I could have replaced with equal volume of crushed nuts, flax seed, all bran, extra flour, etc)
    I used freshly squeezed orange juice because I only had whole oranges
    I used unsweetened coconut
    I used macintosh apple.
    I used canola oil instead of vegetable (might try olive oil or a blend next time)
    To portion I used a #12 Green handle (3 oz) scoop and it portioned 12 muffins.
    I sprayed the pan with nonstick spray
    24 minutes cooked these perfectly with a clean tooth pick and beautiful colour.

    • — Scott Millson on January 21, 2014
    • Reply
  • These had a good flavor, but we’re dry and crumbly. Cannot recommend.

    • Hi Keith, I’m so sorry your muffins turned out dry and crumbly. I’ve made these muffins many times and they are moist as can be. I’m wondering if you cut back on the sugar or made any substitutions?

      • — Jenn on October 31, 2013
      • Reply
  • These are my favorite muffins of all time. Wonderful. I had to watch my baking time pretty closely so check on these little guys often towards the end of baking.

  • if you’re interested in the nutritional content of any recipe, there is a website that allows you to input all ingredients, number of servings and then it calculates all the nutritional info.

    • — sally on September 26, 2013
    • Reply
    • Thank you, Sally!

      • — Jenn on September 26, 2013
      • Reply
  • These are terrific! I omitted the raisins, used one ripe banana in place of the grated apples and carrots, and reduced the brown sugar to only one cup, and they still turned out great. Thanks for the inspiration!

    • — Kate on June 22, 2013
    • Reply
  • I have made these for years. I now use the re ipe on the back of Bobs Red Mill oat bran. IT HAD NO OIL so I added 1/4 cup. Walnuts are the best nuts.

    • — pat lewis on June 10, 2013
    • Reply
  • I substituted the following:

    egg beaters for eggs
    grapeseed oil for vegetable oil
    ground flax seed for wheat germ
    splenda/brown sugar blend for brown sugar
    deleted salt

    The muffins were spectacular!!!

    • — Kathryn on June 8, 2013
    • Reply
  • I just made these this morning – they are delicious. I think next time I will make them in the little mini muffin pans. I’m a Weight Watcher and one muffin is 8 points. Will cut that in haft with the mini muffins.

    • — Barbara on June 8, 2013
    • Reply
  • Hi,
    I was just wondering if you ever provide the nutritional information for recipes. These sound great, but I’m wondering about calories, fiber, fat, etc.

    • — Betsy on June 6, 2013
    • Reply
    • Hi Betsy, See above comment. Hope that helps!

      • — Jenn on June 6, 2013
      • Reply
  • I should make these for my husband to take to work every morning! I’m glad they freeze well 🙂

  • Do you know the number of calories and other nutritional content?

    • — MHolden on June 6, 2013
    • Reply
    • This info is from the King Arthur Flour website. It’s not exactly accurate as I altered the ingredients a bit, but it’s pretty close. Serving Size: 1 muffin/Amount Per Serving: Calories: 342; Total Fat: 18g; Cholesterol: 53mg Sodium: 347mg; Total Carbohydrate: 26g; Dietary Fiber: 4g; Sugars: 19g; Protein: 6g.

      • — Jenn on June 6, 2013
      • Reply
  • This looks like a terrific recipe. I am going to make them this weekend. Will let you know how they tirn out.

    • — MJ on June 6, 2013
    • Reply

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