Low Fat Morning Glory Muffins
Start your day on a wholesome and flavorful note with these *Low Fat Morning Glory Muffins*! Packed with nutrient-dense ingredients like grated carrots, sweet-tart Granny Smith apple, juicy pineapple, and heart-healthy walnuts, these muffins are a guilt-free treat that doesn’t skimp on flavor. A blend of whole wheat flour, warm cinnamon, and natural sweetness from unsweetened applesauce creates a moist and tender texture, while the addition of raisins adds a delightful chewy burst. Perfectly spiced and naturally sweetened, these muffins are low in fat and high in goodness, making them ideal for a balanced breakfast or a satisfying snack. Ready in under an hour and baked to perfection, these muffins are your new go-to recipe for a quick and healthy start to the day!
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 2 large Egg whites
- 0.75 cup Unsweetened applesauce
- 0.5 cup Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 cup Carrots, grated
- 1 medium Granny Smith apple, peeled and grated
- 0.5 cup Crushed pineapple, drained
- 0.5 cup Raisins
- 0.25 cup Walnuts, chopped
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
In another bowl, beat the egg whites with a whisk until slightly frothy. Mix in the unsweetened applesauce, brown sugar, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
Fold in the grated carrots, grated apple, crushed pineapple, raisins, and chopped walnuts until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 215.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2858 mg | 61% | |
*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.
