Morning Glory Carrot and Apple Muffins

  • Yield 16 servings

A delicious and healthy breakfast or snack idea.


2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/8 teaspoon salt
2 cups grated carrots
1 apple, shredded
1/2 cup raisins
1 (8-ounce) can juice-pack crushed pineapple, drained
1/2 cup egg substitute
1 egg white
1/3 cup applesauce
1/4 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon ground cloves
1 teaspoon vanilla extract


  1. Grease 16 muffin cups or line muffin cups with paper liners.  Sift the flour, sugar, cinnamon, baking soda and salt into a bowl and mix well.  Stir in carrots, apple, raisins and pineapple.  Whisk the egg substitute, egg white, applesauce, buttermilk, canola oil, cloves and vanilla in a bowl.  Add to the flour mixture, stirring just until moistened.  Fill the prepared muffin cups 3/4 full.  Bake at 350F for 35 minutes or until a wooden pick inserted in the center comes out clean.  Cool the muffins in the pans for 10 minutes.  Invert onto a wire rack to cool completely.  Store in an airtight container.

Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).



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