These muffins remind me of the beautiful blue morning glory flowers which grew beside our house in Africa and of one of my Dad’s favorite sayings, Good morning, Glory! I’ve made some major adjustments to the original recipe to make them even healthier, as you can see in the comparison below. Replacing the oil with applesauce is a difference of over 1500 calories for the entire batch! Enjoy the wholesome goodness of these muffins!
Yield: 12-14 extra-large muffins or 16-18 regular-sized muffins, or 2 loaves
1 C. (250 ml) applesauce
1 C. (250 g) sugar
3 egg whites
2 1/4 C. (250-280 g) whole wheat or multigrain flour
1 1/2 T. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 C. grated carrots (about 3 medium)
1 apple, grated
1/2 C. each grated coconut, raisins, chopped walnuts (2 small handfuls of each)
1 C. crushed pineapple, drained*
In a large bowl, combine the applesauce (or oil), sugar and egg whites (or whole eggs).
Combine and add the flour, cinnamon baking soda and salt; mix well.
Add the remaining ingredients and mix gently but thoroughly.
Fill greased or paper-lined muffin tins almost to the top.
Bake at 350° F (180° C) for 35 minutes or until toothpick comes out clean.
*The original recipe called for one small can of pineapple, drained. I’m not sure if small cans of pineapple are no longer available or just not available in Italy. The only canned pineapple in Italy is sliced so I just chopped 4-5 slices finely either by hand or in a small processor to make about one cup.
Note: A natural result of using applesauce instead of oil is that it’s harder to peel off the muffin papers just peel them gently and consider all the benefits of not using the oil.
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