Actually Healthy Morning Glory Muffins Recipes

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

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