Glorious Morning Muffins Light Version
Start your day with a healthful twist on a classic favorite! These *Glorious Morning Muffins Light Version* are brimming with wholesome ingredients like whole wheat flour, shredded carrots, apples, and raisins, offering a perfect balance of flavor and nutrition. Using unsweetened applesauce and Greek yogurt, these muffins forgo excess oil for a soft, moist texture that feels indulgent without the guilt. Naturally sweetened with maple syrup or honey, and bursting with warm cinnamon, coconut flakes, and optional chopped nuts, every bite delivers a delightful medley of textures and tastes. Ready in just 35 minutes, these nutritious muffins are ideal for breakfast meal prep, a quick snack, or even a grab-and-go treat. Plus, they freeze beautifully for those busy mornings! Incorporate these nutrient-packed breakfast muffins into your routine and enjoy a lighter start to your day.
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 0.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt (non-fat or low-fat)
- 0.5 cups Maple syrup (or honey)
- 1 teaspoon Pure vanilla extract
- 1 cup Carrots, finely shredded
- 1 cup Apple, finely shredded
- 0.5 cups Unsweetened shredded coconut
- 0.5 cups Raisins
- 0.25 cups Walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In another bowl, beat the large eggs lightly. Then, stir in the applesauce, Greek yogurt, maple syrup (or honey), and vanilla extract until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be thick.
Fold in the shredded carrots, shredded apple, unsweetened shredded coconut, raisins, and chopped nuts if using. Mix gently until evenly distributed.
Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins also freeze well for longer storage!
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
