Morning Muffins (whole wheat, low fat)

Morning Muffins (whole wheat, low fat)

4.6 of 5 (10)
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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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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


    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)


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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  • 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

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  • 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

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  • 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

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  • These muffins are wonderful! Very moist and filling. - 10/6/09

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  • 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

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  • 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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