Actually Healthy Morning Glory Muffins Recipes

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HEALTHY MORNING GLORY MUFFINS



Healthy Morning Glory Muffins image

Healthy Morning Glory Muffins packed with wholesome ingredients like carrots, apples, whole wheat flour, raisins and maple syrup. These muffins are the perfect grab and go breakfast or a midday snack!

Provided by Olena Osipov

Categories     Dessert

Time 37m

Number Of Ingredients 16

1 large egg
2/3 cup applesauce (unsweetened)
1/2 cup + 2 tbsp maple syrup or honey
1/4 cup avocado or coconut oil (melted)
1 tsp pure vanilla extract
2 tsp cinnamon
2 tsp baking powder (aluminum free)
1 tsp baking soda
1/4 tsp salt
1 1/2 cups whole wheat or gluten free flour
2 cups carrots (shredded)
1 cup apple (shredded)
1/2 cup raisins (unsweetened)
1/2 cup coconut flakes (unsweetened)
1/2 cup walnuts (coarsely chopped)
Cooking spray (I use Misto)

Steps:

  • Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
  • Add flour and gently mix until combined. Do not over mix.
  • Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
  • Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!

Nutrition Facts : ServingSize 1 muffin, Calories 233 kcal, Sugar 15 g, Sodium 235 mg, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 34 g, Fiber 4 g, Protein 4 g, Cholesterol 14 mg, UnsaturatedFat 4 g

MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

BETTER MORNING GLORY MUFFINS



Better Morning Glory Muffins image

Traditional morning glory muffin recipe, tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!

Provided by McLaughA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 17

1 cup brown sugar
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¾ cup dried cranberries
½ cup shredded sweetened coconut
¼ cup ground flax seed
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 large Granny Smith apple, shredded
¾ pound carrots, shredded
1 cup crushed pineapple, drained
½ cup vegetable oil
½ cup applesauce
½ cup coarsely chopped pecans
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
  • Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 52.2 g, Cholesterol 46.5 mg, Fat 15.9 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 359.7 mg, Sugar 31.4 g

MORNING GLORY MUFFINS WITH BANANA



Morning Glory Muffins with Banana image

These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 14

Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

Steps:

  • Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
  • Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

EASY MORNING GLORY MUFFINS



Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  • In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

MOIST MORNING GLORY MUFFINS



Moist Morning Glory Muffins image

Not only did Rhonda Urich want "Light & Tasty" to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. "I'd like to see flaxseed or whole wheat flour added, making them a healthy snack," explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1-1/4 cups sugar
2-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, room temperature
1 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

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 285 calories, Fat 17g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

HEALTHIER MORNING GLORY MUFFINS



Healthier Morning Glory Muffins image

This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.

Provided by turtlepants

Categories     Breakfast

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 21

2 cups grated apples (I used 2 large cortlands)
1 cup shredded unsweetened coconut
3/4 cup raw sunflower seeds
2 cups grated carrots (~2 large carrots)
3/4 cup raisins
1 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/4 cup white sugar

Steps:

  • Preheat over to 400 degrees F.
  • On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
  • Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
  • Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
  • Enjoy!

HEALTHY MORNING GLORY MUFFINS



Healthy Morning Glory Muffins image

Make and share this Healthy Morning Glory Muffins recipe from Food.com.

Provided by Kay14

Categories     Breads

Time 35m

Yield 30 muffins

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups carrots, finely grated
1 1/2 cups unsweetened applesauce
3/4 cup craisins
1/3 cup chopped pecans
1/4 cup coconut flakes, sweetened
8 ounces pineapple, canned, crushed, in juice, drained
1/3 cup canola oil
2 teaspoons vanilla extract
3 large eggs

Steps:

  • Preaheat oven to 350.
  • Lightly spoon flour into dry measuring cups, level with a knife.
  • Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
  • In a separate bowl, mix all wet ingrediants. Add wet mixture to dry stirring just until moist.
  • Spoon thebatter into 30 muffin cups coated with cooking spray. Make sure that you coat the muffin tins really well, because this recipe does not include butter the muffin will stick to the muffin tin if you don't coat the muffin tin well.
  • Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediatley.
  • Cool on wire rack.

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