These Low Fat Morning Glory Muffins are absolutely fantastic when eaten warm. Perfect for breakfast or for even popping into lunch boxes an an after-school treat, your kids will gobble these up. And the best is that these muffins won’t need any additions like Butter or Jam, they are perfect on their own and can even be had as an in-car breakfast on the way to school or work.
For an extra nutritional boost, replace half the flour with whole wheat flour. The total Cooking Time is approximately 22 minutes and makes 12 muffins.
Here are the Ingredients:
1/2 cup raisins
1 tsp vanilla extract
1 tsp baking soda
A pinch of salt
1/2 tsp cinnamon
1/2 cup tightly packed brown sugar
1/4 tsp nutmeg
1/2 cup oats (avoid instant or quick cooking oats)
1 egg beaten lightly
1/4 cup canola oil
1/2 tsp ginger
1/2 cup fat-free milk
1 1/2 cups all-purpose flour
1 8-ounce can crushed pineapple
1 1/2 cups freshly grated carrots (you can use two medium carrots)
1 tsp baking powder
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.
In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.
There you have it, 12 wonderful low fat morning glory muffins! Enjoy!
Nutritional information (per muffin): Calories 203, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 18mg, Sodium 167g, Carbohydrate 35.5g, Fiber 2.2g, Protein 4g