Photo: Randy Mayor; Styling: Jan Gautro
18 servings (serving size: 1 muffin)

Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each morning glory muffin. Complete your breakfast with fat-free yogurt and fruit.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Step 3

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Jean's Review

February 27, 2016
I am diabetic and I made these with Stevia Brown Sugar and they worked out great - this is the best Morning Glory Muffin recipe online.  They are so full of goodness and they will be my favourites for a long time.  Last time I used raisins instead of pineapple but yesterday I bought dried pineapple, dried mango and dried papaya so I will be mixing it up a bit and trying these different additions!! 

TennD13's Review

January 20, 2015
My changes- Left out wheat bran and flax seed, just did not have on hand. Added in about a tbsp of chia seeds. Cut out dates but added one fresh chopped gala apple (~1 cup). Instead of pineapple used mix of raisins and craisins. Added a bit of cinnamon and a splash of vanilla extract since I like them both and had on hand. Glad I added these in. Very good, moist and my toddler and hubby enjoyed them, will try freezing to have in the weeks to come! Nice to have a base for a healthy muffin that I can tailor to what stuff I have on hand.

MrsBachand's Review

October 13, 2014
These were great, but a little too sweet. I will try 1/2 cup sugar next time. I also made them toddler-friendly by really chopping the walnuts fine in the food processor, 1/2 cup chopping raisins, and chopping an extra banana to stir in in place of the dried fruit. They came out great and my son loved them.

daneanp's Review

September 24, 2014
I took these to an office meeting, wanting a healthier alternative to what is typically served. People seemed to like them and I thought they were pretty good, though I want to play around a bit with the dried fruit and nuts. The recipe feeds 18 truly and they only keep for a day or two, so plan to share them or freeze them.

MarySchatz's Review

July 21, 2014

Renee5732's Review

June 07, 2014
Very tasty and moist. Added 1 c. fresh blueberries, a half cup dates, and omitted the pineapple because that was what I had. I think I'd stick with all dried fruit, though- the blueberries were a bit wet in the muffins. I love that the fat in this recipe comes only from the flaxseed and the egg, both healthy sources. I might try toasting the walnuts before adding, too. My family all said they were tasty. Great, healthy breakfast muffins!

headstrong1962's Review

March 03, 2014
I have made these muffins at least 20 times usually for my co-workers. I have made many other muffin recipes, but this is the one I always come back to if I am wanting to make a healthier muffin. The only thing I change is that I substitute dried apricots for the dried pineapple, although I have tried raisins, dried cranberries, etc. Just make sure the bananas are really ripe and you cannot fail with this recipe. I use Dannon Light 'n Fit vanilla for the yogurt, which seems to work out better than the greek yogurts. Just made again and substituted coconut sugar (which is supposedly a healthier sugar). The muffins turned out just as delicious as always. I did cut back on the walnuts to save calories

erinhz's Review

January 26, 2014
I ADORE these muffins! I have been making them for about ten months, make a batch and freeze. Take out a few on Monday morning for the week ahead. These are the perfect breakfast with yogurt or a fruit smoothie. Instead of the dates and pineapple, I made yesterday with packaged Tropical Medley. The best recipe yet!

ggkienle's Review

January 09, 2014
I have made these and they are delicious. I keep them in the freezer for a quick breakfast on the way to the golf course. Yummy.

EllenDeller's Review

August 29, 2013