Morning glory muffins

Updated: 2019-10-16

Whip up a batch of these tasty muffins over the weekend and freeze half to enjoy during the week.

• 1 cup all-purpose (plain) flour
• 1 cup whole-wheat flour
• 3/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 3/4 cup egg substitute
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 2 cups chopped apples (unpeeled)
• 1/2 cup raisins
• 3/4 cup grated carrots
• 2 tablespoons chopped pecans

Heat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large bowl, combine the flours, sugar, baking soda and cinnamon. Whisk to blend evenly. In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened and slightly lumpy.

Spoon the batter into muffin cups, filling each about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

Nutritional analysis per serving

Calories: 175

Total carbohydrate: 25 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 3 g

Saturated fat:

Serving size: 1 muffin

Sodium:

Total fat: 7 g