When I was younger my mom would make some of these muffins and I remember barely tolerating them…. Instead I opted for the chocolate chip or banana, which are still tasty, but now I find that the more I can pack into a muffin, the more I like it. I love Morning Glory Muffins for grabbing before I hit the gym in the morning. If I haven’t had at least a little something to eat right when I wake up I feel nauseous and light headed. Rather than opting for straight sweetness these have some sticking power – fiber in the carrots and pineapples, some protein in the yogurt and nuts, and also the health fats from walnuts. Another power packed go-to that doesn’t break the calorie bank.
Morning Glory Muffins
Makes about 12-15 muffins
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour (add more if batter is too runny)
- 3/4 cup packed brown sugar (can use 1/2 cup to cut back on sugar)
- 1/2 cup oats
- 1 T ground cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ginger
- 2 cups grated carrots – about 4 large carrots
- 1 grated apple (no core)
- 3/4 cup crushed pineapple, drained
- 1/2 cup plain fat-free yogurt
- 3 eggs
- 1/3 cup oil
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat over to 350F. Line the muffle tin with liners and spray with non stick cooking spray. This is important or your muffins will stick to the paper.
- In a small bowl, cover raising with hot water and set aside to soak.
- In a large bowl, whisk together flour, sugar, soda, spices, and salt.
- Stir in carrots, Apple, pineapple, nuts, and oats.
- In a separate bowl, beat eggs, oil, and yogurt. Add to flour/fruit & vegetable mixture.
- Drain raisins and add to the rest of ingredients.
- Spoon batter into muffin liners about 2/3 full.
- Bake at 350F for 25-28 minutes or until a toothpick comes out clean and the tops are springy to the touch.
- remove from oven and let cool at least 5 minutes.
These freeze incredibly well, so I like to keep them in the freezer and just pull one out at a time in the morning. 🙂