FYI… You can make these a lot healthier by replacing the oil with APPLESAUCE and using all whole wheat flour. Some recipes work with these subsitutions, some don’t… but my friend made the healthy version of these for me, and I couldn’t stop eating them!!! (so in the end, the nutritional value was probably the same since I was a muffin hog, but you get the point) TASTY!!!
I cut out the the oil almost completely using only a 1/4 cup, and 3/4 unsweetened applesauce. Omitted the raisins and coconut, and replaced it with dried currants, and dried blueberries and dried cranberries. Excellent. FYI : 2 cups of grated carrots = 2 medium sized carrots:)
These were delicious. I just chopped the apples and the carrots together in my mini food processor and it wasn’t time consuming at all. Plus, it made the muffin more appealing to my picky 3 year old, who might have been discouraged by the carrot chunks! 2 cups= +/- 3 medium carrots UPDATE- For those doing WW, this is 10 points each if you make 12 muffins and copy the recipe word for word.
If you omit the walnuts (10.5 points) and use 1 cup of applesauce (2 points) instead of 1 cup of oil (57 points!!!) that will bring each muffin to 4 points, and it’s still just as delicious. I love grabbing one of these for a healthy breakfast just before running out the door. 🙂
Fantastic! I love the cafe bought Morning Glory muffins, and it was nice to finally be able to duplicate them at home! Using the review advice, I substituted half a cup of applesauce for the oil, which worked great.
A word of warning though if opting not to use the oil; do not sure paper muffin pan liners, as they will stick to the muffins. Also cut sugar in half, and it wasn’t missed. I got creative with add ins, adding in some dried cranberries and sunflower seeds. These were amazing! Thank you SO much for sharing this recipe!
Very good, I cut out half the oil and used some crushed pineapples w/ juice.
Loved these! Subbed whole wheat flour and brown sugar for a healthier muffin, plus I added a banana; couldn’t tell the difference. This recipe has so many good things for you in the ingredient list you don’t feel guilty at all for having two. Thanks Debbie!
Ingredients:
2 cups (260g) whole wheat flour1 (measured correctly)
2 teaspoons baking soda
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These are wonderful. I used white whole wheat flour and substituted applesauce for the oil. I also put about 1/2 c. of dried milk in the liquid to up the protein content. I bake them in a muffin top pan so that I can freeze them and then warm them in the toaster for a great breakfast.
This is a really good recipe. I made it first as stated, but then again as reviewers suggested with applesauce replacing half the oil and whole grain flour replacing half the APF and a half cup of sugar. Plus a 1/2tsp of nutmeg.
I have made them with and without coconut and walnuts. It’s still a good base recipe and plus nuts are always an optional thing anyway. I think my family and I prefer the healthier version. Especially since my kids are 2yrs and 1yr old, I like for them to eat as healthy as possible. For them I make these into mini muffins baked for 14mins. I shred the carrots, but with the apple I cut them in fine chunks, its a nice consistency to bite into.
Ingredients:
2 cups (260g) whole wheat flour1 (measured correctly)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup (35g) ground flax (optional)
1/2 cup (64g) unsalted chopped pecans, such as Diamond of California 2
3 large eggs
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (85g) honey3
1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
1/3 cup (60g) smooth applesauce4
1 teaspoon orange zest
1/4 cup (60ml) orange juice or pineapple juice (I prefer orange)
1 teaspoon vanilla extract
1/2 cup (75g) raisins, soaked in warm water for 10 minutes5
2 cups (260g) shredded carrots (about 4 large)
1 cup (140g) shredded/grated apple (about 1 apple)
Directions:
Preheat oven to 425°F (218°C)7. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, flax, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
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