I heart morning glory muffins. I love that I can get carrots and apples in a yummy baked good. But many recipes for morning glory muffins are heavy on the sugar and oil and bound together with white flour. That's why I made my own recipe for morning glory muffins, making as many healthy changes as possible. The result is an incredibly moist and flavorful muffin, with a nice crispy top. Let me know what you think!
MORNING GLORY MUFFINS
Yield: about 18 muffins
2 c. shredded carrots
1 large apple, diced
8 oz. crushed or cubed pineapple + the juice
1/2 c. canola oil (olive oil is okay too...it will give it a stronger flavor, but I like it)
3/4 c. sugar
1 t. vanilla
2 1/4 c. whole wheat pastry flour
1/2 c. shredded coconut
2 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 c. walnuts
Preheat the oven to 350 degrees. Line muffin tins with cups or spray with nonstick cooking spray.
Combine wet ingredients in a large bowl. In a separate bowl, combine dry ingredients, except for the walnuts. Add the dry ingredients to the wet and stir until just combined. Fold in the walnuts. Fill muffin tins 3/4 of the way full and bake until muffins spring back when you press on the top--about 20 minutes.
Calories: 202; Saturated fat: 1.5 grams; Added sugar: 8 grams; Fiber: 2 grams; Protein: 4 grams; Vitamin A 42%; Vitamin C 4%; Iron 8%