Morning Muffins (whole wheat, low fat)
(10)
  • Number of Servings: 18
Ingredients
Quick Oats, .75 cup Whole Wheat Flour, 1.25 cupSplenda for Baking, 1 cupCinnamon, ground, 1 tbspNutmeg, .5 tspGinger, .5 tspBaking Powder, 2 tsp Baking Soda, .5 tsp Salt, .5 tsp Carrots, raw, 1 cup, grated Apples, fresh, .5 cup, chopped Raisins, .33 cup Egg, fresh, 1 large egg white, fresh, 2 large Canned pumpkin, 1 cupApplesauce, unsweetened, .5 cup Vanilla Extract, 1 tbsp Quick oats, 2 Tbsp (for topping)
Directions
Place .75 cup of quick oats in a blender and blend until ground to make oat flour

In a medium bowl, whisk together eggs, egg whites, pumpkin, applesauce, and vanilla.

In a large bowl, stir together flours, splenda, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple/pumpkin/egg mixture until just moistened. Spoon the batter into greased muffin cups, filling them about 3/4 full.

Sprinkle the rest of the oats on top.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

makes 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user POPCORNPUNCH.
Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 72.8
  • Total Fat: 0.8 g
  • Cholesterol: 11.8 mg
  • Sodium: 174.8 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.7 g

Member Reviews
  • XINNIA
     Yummy! My 3yr old daughter help make this recipe, I've never seen her eat a whole muffin to herself! I guess it helped when she sprinkled on some organic chips! - bty, I always cook w/ stevia, depending what kind, I like the New Roots. I use about 1/4-1/2 the req. amount, however sweet u like it! - 10/8/10
  • REMEMBER2BME
     These are outstanding. This is my second time making them. I am not a good cook at all & It seems I can fool with this recipe however I feel like it and they turn out great! I use splenda brown sugar, wheat flour and am heavy on the spices. I threw in a banana today. Super good!!!! - 12/14/12
  • ALILDUCKLING
     These are great! I tried shredded carrots and will probably next time try the grated - mainly just a looks thing, though. Wonderful taste. Thanks for sharing. - 10/19/11
  • LADYPUNKETTE
     These are amazing muffins! I too substituted grated sweet potato for the pumpkin (as I did not have any) and they turned out amazing. Makes your house smell delicious while cooking too. Yum! - 3/11/11
  • STARSHINE13
     If you were to use stevia how much would you use? - 9/15/10
  • ANTIQUELOVER
     Delicous! The only change I made was to use sweet potato instead of pumpkin (I was out of pumpkin). I thought they were a bit too sweet for my taste, so next time I will cut down on the sweetener. - 2/6/10
  • ACOATES2
     I made these last night and they are delicious, the recipe is a little dense compared to most muffins but it makes them twice as filling. - 11/11/09
  • KUNGAA
     I made the batter and put a 1/4 of a cup more of oat flour and whole wheat; made exactly 18 muffins; OMG they are scrumptous! Used Xylitol instead of Splenda. - 11/8/09
  • TURTLE1778
     These muffins are wonderful! Very moist and filling. - 10/6/09
  • SOUTHEASTHD
     I made these muffins on 9/23/09 for a morning meeting. They were well recieved (all gone!). I was able to make 24 muffins from the batter, which meantthe muffins were only 54 calories each (WONDERFUL). This really helped because I had cream cheese (I needed the calcium:))on mine. - 10/2/09
  • CD4654178
     Wow, what a great tasting recipe! Definitely a keeper. I put the entire amount of oats in the recipe. - 9/17/09



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