Makeover Morning Glory Muffins

Makeover Morning Glory Muffins

"Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. In fact, I made a double batch because they freeze so well, she writes from Loveland, Colorado. My family cant wait to have them again, and Im adding this makeover recipe to my list of favorites."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
  2. Coat muffin cups with nonstick cooking spray or use foil liners; fill three-fourths full. Bake at 350 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Nutritional Analysis: 1 muffin equals 203 calories, 9 g fat (2 g saturated fat), 12 mg cholesterol, 207 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Reviews

Read all reviews 54
  1. 65 Ratings

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Most helpful positive review

We enjoyed these. Just FYI, for others who are not familiar, the batter is really thick and has more fruit/carrots/nuts than muffin...which is fine, I just didn't anticipate it and was afraid I...

Most helpful critical review

My husband loved these but i thought there were too many flavors competing. i might make again with some modifications.

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We enjoyed these. Just FYI, for others who are not familiar, the batter is really thick and has more fruit/carrots/nuts than muffin...which is fine, I just didn't anticipate it and was afraid I...

I love this kind of muffin! What a great breakfast. I used 3 whole eggs, subbed crushed pineapple for the applesauce. Don't like coconut. Subbed dried apricots for the apple. Used a mix of brown...

Oh, these are fabulous! So tasty and sooooo good for you. I made them even more low fat by subbing apple butter for the oil and reducing the suger by 1/4 cup. I also sprinkled wheat germ on the ...

My youngest boy and I made these together right after dinner. We made two small changes--we cut the sugar back to a half cup and we used my homemade apple butter instead of unsweetened applesauc...

I dont think you could wreck these if you tried? I used Craisins, the whole bag....other than that followed the recipe pretty much. I followed someone else's idea of using 3 eggs, and I also su...

excellent. I make them for my baby all the time. My friend calls me Muffin lady because of these! I use all whole wheat flour, no need for white.

I've made this recipe twice now and loved both batches. I've learned I can grind my flax seed in the blender, and it worked well. Also, I shredded the carrot using the fine shredder on my kitc...

these were the best I've had. wonderful. instead of regular sugar, I used 1/2 cup of brown rice syrup and 2 T maple syrup. I also used 3 t egg replacer plus 2 T water. I didn't use the raisins o...

These came out pretty well. I didnt have orange juice, so used apple juice and added some pumpkin also. Also reduced sugar by 1/4c. Next time I will use brown sugar instead of white.

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