Low Fat Morning Glory Muffins Recipes

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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

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

LOW FAT MORNING GLORY MUFFINS



Low Fat Morning Glory Muffins image

Lovely muffins packed with succulent bits of raisins and carrot, studded with crunchy sunflower seeds, and permeated with the flavors of orange and cinnamon. Served with fresh fruit and scrambled eggs, these are great for a special breakfast!

Provided by A Messy Cook

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 15

2/3 cup roasted sunflower seeds
1 cup whole wheat flour
1/2 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
2 tablespoons oil
3/4 cup grated carrot
1/2 cup unsweetened applesauce
1/2 cup packed brown sugar
1/2 cup orange juice
1 teaspoon vanilla
1/2 cup raisins

Steps:

  • Combine dry ingredients (flour through cinnamon) in large bowl.
  • Whisk together egg and oil till smooth in medium bowl.
  • Add all remaining ingredients (except raisins) and whisk till blended.
  • Stir in raisins.
  • Add wet ingredients to flour mixture, and whisk just until combined.
  • Divide batter among 12 sprayed or lined muffin cups, filling cups nearly full.
  • Bake at 375°F until muffins have risen slightly and are golden brown, 25-30 minutes.
  • Serve warm, refrigerate, or freeze.

Nutrition Facts : Calories 186.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 17.6, Sodium 195.6, Carbohydrate 29.9, Fiber 2.8, Sugar 13.9, Protein 4.2

LOW FAT MORNING GLORY MUFFINS



Low Fat Morning Glory Muffins image

This recipe comes from one of my church cookbooks and I adapted it to make it lower in fat without substituting any taste. These are very tasty and nutritious. Also filling - good for breakfast!

Provided by KLV2993

Categories     Quick Breads

Time 30m

Yield 12 large muffins

Number Of Ingredients 15

1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon clove
2 cups grated carrots or 2 cups zucchini
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
1 apple, peeled and grated
3 eggs, beaten
1 cup applesauce
2 teaspoons vanilla

Steps:

  • Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
  • Stir in the rest of the ingredients.
  • (You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
  • Bake for 20 minutes at 350 degrees F.

Nutrition Facts : Calories 304.3, Fat 10.9, SaturatedFat 6.2, Cholesterol 52.9, Sodium 254.8, Carbohydrate 48.6, Fiber 4.4, Sugar 23.8, Protein 5.7

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.

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