Morning Glory Muffins...for the Gym Obsessed

"A revised version of morning glory muffins for those of us who pay (too much) attention to what we eat."
 
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photo by adamwa photo by adamwa
photo by adamwa
photo by CoffeeB photo by CoffeeB
Ready In:
50mins
Ingredients:
11
Yields:
20 Muffins
Serves:
20
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!
     
  2. 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!
     
  3. 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.
     
  4. I had to come back and edit my review since these were so good and got better as they sat. I added baking powder and used only one apple so I added 3/4 cup of applesauce. I used the white whole wheat flour and by accident left out the eggs and I never even noticed; they were so moist. These are better then my MIL's fattening ones which she sells in her cafe but sshhh... don't tell!
     
  5. This muffin recipe turned out great! I just finished eating one after a five minute cooling time and it was perfect. I followed the recipe exactly, except I added an additional 6 tablespoons of flour for high altitude and reduced the sugar by a 1/4 cup; I figured between the bananas, apples, carrots, and raisins we wouldn't miss it. I know some reviewers tried to make it "healthier," but this recipe is fine just the way it is. I don't recommend using Splenda in this recipe, especially if you are using good produce and I used the white whole wheat flour. My yield was 17 muffins, but I think filled my muffin tins a little too full. I will be making this recipe again, it makes a nice change from oatmeal in the mornings or as a pre-run snack. Thanks for posting it!
     
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Tweaks

  1. 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!
     
  2. 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.
     
  3. The idea of using mashed banana instead of oil is so amzing! The muffins are moist, delicious, with hidden flavor of carrots, and apples (I finely grated the carrots, but left the apples chunky, bitting into them was fun!) I reduced the amount of sugar, cause bananas and apples are sweet already :) One downside, the smell of bananas is quite strong. (to me only, others didn't notice)
     
  4. I must say, I was rather hesitant at first - the carrots threw me off! However, these muffins really are exceptionally moist and delicious! I substituted the raisins for chocolate chips and added a dash of nutmeg, and they were even more amazing, as well as being less nutritious. Thanks for a fantastic recipe!
     
  5. Very tasty! I used 1/2 sugar and 1/2 Splenda, and subbed Craisins for raisins.
     

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