Good-for-You Morning Muffins Recipe

4 3 6
Good-for-You Morning Muffins Recipe
Good-for-You Morning Muffins Recipe photo by Taste of Home
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Good-for-You Morning Muffins Recipe

Read Reviews
4 3 6
Publisher Photo
Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. “In fact, I made a double batch because they freeze so well,” she writes from Loveland, Colorado. “My family can’t wait to have them again, and I’m adding this makeover recipe to my list of favorites.”
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup ground flaxseed
  • 3/4 cup sugar
  • 2-3/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup orange juice
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1 medium tart apple, peeled and shredded

Directions

In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Makeover Morning Glory Muffins in Light & Tasty December/January 2006, p40

Nutritional Facts

1 each: 203 calories, 9g fat (2g saturated fat), 12mg cholesterol, 207mg sodium, 29g carbohydrate (15g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup ground flaxseed
  • 3/4 cup sugar
  • 2-3/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup orange juice
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup raisins
  • 1 medium tart apple, peeled and shredded
  1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
  2. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Makeover Morning Glory Muffins in Light & Tasty December/January 2006, p40

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Reviews forGood-for-You Morning Muffins

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MY REVIEW
kidfarm User ID: 6793356 207153
Reviewed Sep. 21, 2013

"Too many ingredients, made me have to shop before I tired to make it. Kids and Husband said it was not sweet enough. I liked it!"

MY REVIEW
CYO User ID: 6538023 81152
Reviewed Mar. 5, 2012

"I really like this recipe however I would think they would use oat bran instead of white flour. I used coconut palm sugar in stead of reg sugar. It has a lower glycemic index. Great muffins! Enjoy"

MY REVIEW
4285 User ID: 1168072 100452
Reviewed Feb. 28, 2011

"A good for you muffin filled with lots of yummy ingredients. Keeps me satisfied all morning."

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