Best Morning Glory Muffins

Recipes that produce healthy and delicious muffins are not easy to come by. But occasionally, I stumble across a winner. What I love most about this recipe is that it uses apple butter. I’ve seen plenty of muffin recipes that use applesauce. But apple butter delivers the goods when applesauce is still busy making promises.

The muffin pictured above is topped with chopped walnuts. In reaction to some unsolicited feedback from my youngest child, I have been leaving the nuts out altogether lately. I miss the crunch and texture. But it’s not all about me, right?

Morning Glory Muffins

Adapted from Eating Well’s Comfort Foods Made Healthy. Original recipe can also be found on Eating Well’s website –> Morning Glory Muffins.

1 cup white whole wheat flour
1 cup all-purpose flour
2 tablespoons wheat germ
3/4 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots (4 medium)
1 apple, peeled, cored, and finely chopped
1/2 cup raisins
2 large eggs
1/2 cup apple butter
1/4 cup canola oil
1 tablespoon vanilla extract

Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside.

In a large bowl, whisk together the flours, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt. Stir in the carrots, apple, and raisins.

In a medium bowl, whisk together the eggs, apple butter, oil, and vanilla extract.

Mix the wet ingredients into the dry until just combined. Divide the batter between the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Transfer muffins to a wire rack to cool. Serve or store in an airtight container. These also freeze well.

Yield: 12
Prep-time: 30 minutes

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Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

2 thoughts on “Best Morning Glory Muffins”

  1. I made these yesterday with the help of my 22 month old and they turned out great! I made half with the walnut topping and half without. I decided to make mini muffins because they are a better size for my daughter so I made 18 mini muffins and decrease the cooking time to 15 minutes. Also, I switched out the sugar for 1/2 cup agave nectar and they were delicious! Thanks for the recipe!

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