Packed with apples, raisins, walnuts, carrots and coconut, these morning glory muffins are gently sweetened with sweet potato purée and applesauce. The purée and applesauce replace oil in the original recipe while adding tons of moisture and flavor.
Home » Recipes » Lightened-Up Whole Grain Morning Glory Muffins
1 1/2 cup whole wheat pastry flour
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup unsweetened applesauce
1/2 cup sweet potato purée, from about 1 large sweet potato, peeled, boiled, and puréed in a food processor
1/4 cup honey
2 teaspoons pure vanilla extract
1 cup diced, peeled apple, such as Fuji or Gala
3/4 cup raisins
1/2 cup chopped walnuts
1/2 cup grated carrot, from about 1 carrot
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Preheat the oven to 350°F. In a large bowl, mix together flour, baking soda, cinnamon, baking powder and salt. In a separate bowl, whisk together applesauce, sweet potato purée, honey, vanilla and eggs; add to flour mixture and stir just until combined. Add apple, raisins, walnuts, carrots and 1/4 cup of the coconut; stir gently until combined.
Spoon batter evenly into 16 paper-lined muffin tins and top with remaining 2 tablespoons coconut. Bake until puffed and deep golden brown, 25 to 30 minutes.
Per Serving: Serving size: 1 muffin, 130 calories (40 from fat), 4.5g total fat, 1.5g saturated fat, 25mg cholesterol, 260mg sodium, 21g carbohydrates, (2 g dietary fiber, 7g sugar), 3g protein.
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