Prep 30 mins
Cook 20 mins
A revised version of morning glory muffins for those of us who pay (too much) attention to what we eat.
- Preheat oven to 350 degrees F. Grease or line 20 muffin cups.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins and apples.
- Mash the bananas, either by hand or in a processor.
- In a separate bowl, beat together eggs, bananas and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened.
- Scoop batter into prepared muffin cups.
- Bake for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
hehe! I had to laugh as the description for this muffin fits me to a "T". These are very good -- moist! I am impressed! I love the fact that there is absolutely no butter/oil/margarine in these!!! Since I felt like making them extra holy, I omitted the sugar and used 1/2 cup Splenda, which was just the right sweetness. I also omitted the raisins for personal preference. Oh yes, and I didn't line these with paper; I sprayed the tins. I have noticed in muffin recipes with low fat content that the muffins stick quite a bit to the paper. Thank you, leeners!!!
What a great recipe! I really liked the use of apples and bananas in place of the butter or oil. I made the recipe into a quick bread instead, using a 9 x 5 inch loaf pan and baking it for about 50-60 minutes at 325 degree Fahrenheit. The bread turned out deliciously moist and went great with fat-free cream cheese! Thanks so much for sharing a healthy, tasty recipe!
I am exercise obsessed, and I was surprised at the white flour and white sugar in this recipe. I apologize but I tweaked it by replacing 1/2 cup of white flour with whole wheat flour, and 1/2 cup of white flour with oat bran. I also replaced half of the sugar with Splenda. For future use, I might replace raisins with dates; and I think that nuts would be a good addition, too.