Mini Morning Glory Muffins

by Maria on October 12, 2010



I made these mini muffins for a class Krisha and I recently taught on Toddler Nutrition. They were a hit with the toddlers (and moms too I think!). Their small size makes them visually appealing and calorically appropriate for young children. And they taste just like carrot cake, except for that they are actually quite healthful—made with whole grain flour, healthy fat, a reduced amount of sugar, and packed with both fruits and veggies. Perfect for little fingers or anyone trying to eat healthier without sacrificing flavor!

This recipe is made using white whole wheat flour. White whole wheat flour gives you the fiber and nutrients that come with whole wheat flour, but with a milder taste and lighter color. It’s made from milling white or spring wheat instead of the traditional red wheat that is usually used to make whole wheat flour. You can substitute it for all-purpose flour in almost all of your baking recipes. Most grocery stores carry it, but if you can’t find it, you can substitute up to ½ of the all-purpose flour called for with whole wheat flour in most baking recipes.

These little muffins are irresistible when fresh from the oven, and still super tasty the next day. But to make them last even longer, put them in a resealable plastic freezer bag and throw them into your freezer. This batter will also keep overnight, just cover and refrigerate and you can bake half of them today and save the rest of the batter for tomorrow. Just think, you can let the smell of freshly-made muffins infuse your home two days in a row! 


Mini Morning Glory Muffins


Makes about 52 muffins


Nonstick cooking spray

2 cups white whole wheat flour*

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3/4 cup sugar

3 large eggs

3/4 cup canola or vegetable oil

2 teaspoons pure vanilla extract

1 cup shredded peeled apple

2 cups finely grated carrots

½ cup raisins

1/3 cup unsweetened flaked coconut

  1. Preheat oven to 350° F and spray mini muffin pans with nonstick cooking spray.
  2. In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a medium sized bowl, whisk together sugar, eggs, oil, and vanilla. Mix in the apple.
  4. Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots, raisins, and coconut.
  5. Spoon into mini muffin cups, filling to just below the top of each cup.
  6. Bake for 12-15 minutes, until top is settled and a toothpick inserted into the middle comes out clean. Let cool 5-10 minutes before serving.

Nutrition Information

(For 1 muffin) 67 calories; 8 g carbohydrate; 1 g protein; 4 g fat (0.5 g sat); 0.5 g fiber; 55 mg sodium. 

Dairy-Free, Low Saturated Fat, High Fiber


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