Morning Glory Carrot and Apple Muffins

  • Yield: 16 servings


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

Nutritional Info *per serving

  • Calories 204
  • Fat 4g
  • Sodium 160mg
  • Carbohydrate 40g
  • Protein 3g