Morning Glory Muffins Recipe (2024)

I did something revolutionary: I prepared this recipe exactly as written. Delicious!

Me - The rule is: 1/3 of the sugar can be eliminated without destroying the recipe. With more, your product may be dry, tough, and not brown enough. Dark brown sugar also promotes caramelization (browning) and contributes acid, which reacts with the baking soda/powder to make the product rise. To fix that, I'd replace the sugar with unsweetened applesauce, another acidic, wet food. I am also concerned about the saturated fat from the coconut oil, and so I use monounsaturated safflower oil.

Using Splenda plus molasses and substituting one ripe banana and 2 T butter for the coconut oil whittles the calories to about 230, and the muffins are delicious.

We make a beautiful truly healthy version of these. Omit all of the sugar and replace with maple syrup. Add in coconut oil, and also replace half of the flour with almond or coconut flour. I actually omit the wheat flour and do half oat flour (tons of protein) and half almond. It's seriously just as good, and I can feel wonderful about giving them to my toddlers time and time again for breakfast.

Absolutely delicious -- whole family loved them. Reduced brown sugar to a half cup, and they were still plenty sweet. We made them into mini-muffins (baking time 15 minutes).

I think the reason people comment so much about the sugar content in recipes is because I find most recipes can get away with less sugar. Why use more if you don't have to. I like it when someone tells me ahead of time that I can go with less sugar in a recipe--and any other helpful hints.

I would love to come to the cooking notes one day and not see quibbles over how to reduce sugar; the collective obsessiveness is sickening. Anyhow, I made this subbing a mix of sunflower and pumpkin seeds for the walnuts and they are absolutely delightful.

Grease AND flour your muffin tin. They'll pop out better. Also, I tried making the recipe as a loaf, like banana bread, pouring it into a standard loaf pan. It worked perfectly. Do not be alarmed by how liquid-y the batter is; it will not overflow and is just as wonderfully moist as the muffins, maybe more so. Just bake it at about 50 minutes, testing 'til a bamboo skewer or toothpick comes out clean. Let cool 5 minutes and un-mold. Wrap in foil and store in refrigerator.

Oils/fats are pretty much interchangeable in baking. Flavor will vary, though. Coconut oil will add coconut flavor. You could use:
Olive oil
Veg oil
Melted butter

Loved these! I live alone so I'm locking them in the trunk of my car (it's winter) so I don't INHALE them!

My recipe for these includes shredded pineapple too!

You want fewer calories and less sugar and fat (as is, each muffin has 1 tablespoon brown sugar, 1 tablespoon whole milk, and 2 teaspoons coconut oil--probably less sugar and fat than many granolas) per serving? Make them as mini muffins.

I made these per the recipe and they were delicious. I made a second batch with 1 1/2 c whole wheat (more), 1/2 c white (less), 1/2 c brown sugar (less), 1 large egg (less), 1/6 c canola oil (less and different oil), 1 c shredded carrot (more), 1/2c apple (less), and 1/2c raisins (less). All other measurements were the same The overall goal was to make them a little more healthy. They're still moist, sweet, and delicious.

Delightful! I used to work at a bakery that made a version of these… I liked them then—I love them now! Followed the recipe exactly but I think a nut swap or sweetened coconut would be fine. I was tempted to swap out the coconut oil but it imparts a really lovely flavor - glad I didn’t give in to that temptation.

I made these with zero fats. Just added 1/2 cup applesauce and 2T ground flax seed. Plenty moist! I also added zest of one orange, because it was here and cut sugar to 70 grams. Very delicious! Muffin recipes are adaptable.

Forgot the coconut oil and didn’t miss it. Also only used 140 grams of sugar and it was plenty sweet to our tastes. Surprisingly good. Husband and kids loved them.

They are great for breakfast but they are also a hit when added to a packed lunch for school or work. Very satisfying and easily transported!

Once again I will make a plea for recipes to give measures on all ingredients. The two “medium carrots” called for were more than 3/4 cup for me. Vegetables, fruit and eggs come in multiple sizes and an excess can throw off the texture of a recipe.

Very good! Used 1/2 cup sugar. Could go to 1/3 cup. I accidentally toasted the coconut A LOT but it was very good! Tropical vibes!

OMG I followed this recipe to a T and they are delicious!!

Sorry, purists! I added a teaspoon of vanilla and cut the cinnamon down to one teaspoon. Used dried cherries and pecans. OMG delicious.

I made them with 1/2 cup of sugar, down from 3/4 in the recipe. They were still sweeter than necessary to make them delicious. Maybe next time I'll make them with one of those little tubs of applesauce, or 1/2 banana, and 1/3 cup sugar.

I diced the carrots and apples because I was too lazy to shred them. It worked for the apples, but carrots really would be better shredded or maybe diced really really fine. I also thought we should halve the sugar next time but my husband disagrees.

I love these and have made them several times. Make a double batch and freeze for quick breakfasts!

All of these are sugars; agave nectar, brown sugar, cane crystals, cane sugar, corn sweetener, corn syrup, crystalline fructose, dextrose, evaporated cane juice, fructose, fruit juice concentrates, glucose, honey, invert sugar, lactose, malt sugar, malt syrup, maltose, maple syrup, molasses, raw sugar, and sucrose. When consumed in excess, these may damage health. Experiment with sweetening with whole fruit such as banana. Give Stevia a try. Enjoy!

The first time I made these muffins, I made them exactly as written. They were meh. At first I couldn’t identify what was off, and then it hit me - the raisins. They just didn’t work for me. So the second time I made them I ditched the raisins, switched to buttermilk (increasing the baking soda by 1/2 teaspoon) and added a can of well-drained crushed pineapple. Perfection. Alas, we are empty-nesters, so I can only make these if we have visitors, or I would make these every week.

I used the same amount of butter instead of coconut oil and did not add coconut flakes because we didn’t have any. Instead of coconut flakes I used extra walnuts and dried fruit, and replaced the raisins with dried cranberries. I used a generous 1/2 cup brown sugar and added a dash of nutmeg and ginger for flavor. Turned out delicious and a great addition to mother’s day breakfast!!

Terrific muffin- delicate and sweet. I made them as a gift for someone who does not like raisins and prefers dried cranberries- a fine substitution. I also used grape seed oil instead of coconut oil. I might try some of the recommendations by others next time: pumpkin or sunflower seeds for the topping, and a dash more cinnamon on top as well.