Kickstart your day with a burst of flavor and nutrition with our delightful Low-Fat Morning Glory Muffins. These wholesome muffins are bursting with grated carrots, raisins, apples, and walnuts, offering a symphony of textures and flavors in every bite. Drizzle them with the optional maple glaze for an extra touch of sweetness.
Our recipe collection features three variations to cater to your dietary preferences: the classic Low-Fat Morning Glory Muffins, a gluten-free version for those with celiac disease or gluten sensitivity, and a vegan option for plant-based enthusiasts. Each recipe offers a detailed ingredient list, step-by-step instructions, and valuable tips to ensure your muffins turn out perfectly.
LOW-FAT MORNING GLORY MUFFINS II
These muffins are low-fat, easy to make, freeze well, and are delicious!
Provided by Theresa Putz
Categories Muffins
Time 50m
Number Of Ingredients 17
Steps:
- 1. 1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
- 2. 2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil, and vanilla.
- 3. 3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt. Stir in carrots, apples, and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- 4. 4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
- 5. 5. Bake at 375 degrees F for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.
LOW FAT MORNING GLORY MUFFINS
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl. In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins. Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full. Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed. Makes 12 muffins Per Muffin: Calories 203, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 18mg, Sodium 167g, Carbohydrate 35.5g, Fiber 2.2g, Protein 4g
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be. Plus, ripe bananas are easier to mash, which makes for a smoother batter.
- Don't overmix the batter. Overmixing can make the muffins tough. Just mix until the ingredients are combined.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing during baking.
- Bake the muffins at a moderate temperature. A lower temperature will help the muffins bake evenly without overbrowning.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the muffins from breaking.
Conclusion:
These low-fat morning glory muffins are a delicious and healthy way to start your day. They're packed with fruits and vegetables, and they're low in fat and calories. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and healthy breakfast, give these muffins a try!
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