Lightened Up Morning Glory Muffins

These Lightened Up Morning Glory Muffins are incredibly moist and packed with so much deliciousness-shredded carrots, apples, coconut, walnuts and raisins. These muffins make for a quick breakfast or snack!

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 8 minutes

Total Time: 8 minutes

Ingredients

• 1/4 cup raisins 
• 2 cups (227g) King Arthur White Flour or Whole Wheat Flour or gluten-free flour, spooned and leveled
• 3/4 cup zero point brown sugar sweetener – I use Lakanto BROWN or golden monkfruit sweetener
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 2/3 cup unsweetened applesauce sauce 
• 1 Tbsp fresh orange juice (1/2 of a orange)
• 1 tsp vanilla extract
• 4 large or 2 cups carrots, peeled and shredded
• 1 medium Granny Smith apple, peeled, cored and shredded
• 1/4 cup unsweetened or sweetened shredded coconut 
• 1/4 cup chopped walnuts
• 2 Tbsp wheat germ

Instructions

1. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with non stick cooking spray, or line it with papers and spray the insides of the papers.
2. In a small mixing bowl, cover the raisins with hot water and let them soak, for at least 10 minutes. 
3. In a large mixing bowl, whisk together the flour, brown sweetener, baking soda, cinnamon, ginger, and salt.
4. Stir in the carrots, apple, coconut, walnuts, and wheat germ.
5. In a separate bowl, whisk together the eggs, unsweetened applesauce, vanilla, and orange juice.
6. Add the wet ingredients to the dry ingredient bowl and stir until JUST combined. DO NOT OVER MIX!
7. Drain the raisins and stir them in the batter.
8. Using a 1/3 cup, evenly distribute the batter among the cups of the prepared muffin pan.
9. Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center of one of the inner muffins comes out clean.
10. Remove from the oven, let cool for 5 minutes in their pan.
11. Wrap any leftovers in plastic wrap and store at room temperature for up to 2 days, up to 5 days in the fridge, or freeze for up to 3 months.

Makes 12 large muffins

3 WW Points® for one muffin or 7 WW Points for two muffins

Nutrition Information:

Yield: 12

 
Amount Per Serving: Calories: 159Total Fat: 4gSaturated Fat: 2gCholesterol: 47mgSodium: 154mgCarbohydrates: 32gNet Carbohydrates: 30gFiber: 2gSugar: 3gProtein: 5g