Morning Glory Muffins

Morning Glory Muffins Recipe
Photo: Antonis Achilleos; Styling: Susan Vajaranant


12 muffins

Cost per Serving:


Recipe from


Recipe Time

Prep: 25 Minutes
Bake: 25 Minutes

Nutritional Information

Calories 191
Fat 7 g
Satfat 1 g
Protein 5 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 19 mg
Sodium 201 mg


2 carrots, grated (about 1 cup)
1/2 cup chopped toasted walnuts
1/2 cup chopped dried pineapple
1/2 cup plus 2 Tbsp. all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned rolled oats
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup packed light brown sugar
1 large egg


1. Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.

2. In a large bowl, toss carrots, walnuts and pineapple with 2 Tbsp. flour.

3. In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats. In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.

4. Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.

Also featured in: All You, February 2013;