Morning Muffins (whole wheat, low fat)

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Morning Muffins (whole wheat, low fat)

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Morning Muffins (whole wheat, low fat) calories by ingredient
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Introduction

Blend of carrots, pumpkin, apples, whole wheat and oat flour. Uses no sugar (splenda) and no oil (apple sauce)! Blend of carrots, pumpkin, apples, whole wheat and oat flour. Uses no sugar (splenda) and no oil (apple sauce)!
Number of Servings: 18

Ingredients

    Quick Oats, .75 cup
    Whole Wheat Flour, 1.25 cup
    Splenda for Baking, 1 cup
    Cinnamon, ground, 1 tbsp
    Nutmeg, .5 tsp
    Ginger, .5 tsp
    Baking 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 cup
    Applesauce, 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.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    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

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  • 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

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  • 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

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  • 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

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  • If you were to use stevia how much would you use? - 9/15/10

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