Morning Glory Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Simply A (RD) Fact: Pineapple is a great source of vitamin C (just like oranges), which is essential for maintenance of collagen (an important protein!).
  • 1¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsweetened applesauce
  • ¼ cup non-fat vanilla yogurt - preferably Siggi's Icelandic Skyr or Greek-style yogurt
  • 2 eggs
  • ⅓ cup packed brown sugar
  • ¼ cup skim milk
  • ½ teaspoon vanilla extract
  • 1 cup shredded carrot
  • ½ cup crushed pineapple with juice
  • ⅓ cup chopped pecans
  1. Preheat your oven to 425 degrees. Spray a standard muffin tin with cooking spray or line with muffin liners. Set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon - whisk to combine. Set aside.
  3. In a bowl, combine, applesauce, yogurt, eggs, brown sugar, milk, and vanilla extract. Beat to combine.
  4. Pour the wet ingredients into dry ingredients and just barely combine. Add in the carrots, pineapple, and pecans. Stir to combine.
  5. Portion out the batter evenly into the muffin cups. Bake the muffins at 425 degrees for 5 minutes and then reduce the temperature to 350 degrees and bake for an additional 15 minutes until the muffins are completely baked. Let the muffins cool for five minutes, then transfer them to a wire rack to cool completely!
Nutrition Information
Serving size: 1 muffin Calories: 120 calories Fat: 3gm Saturated fat: 0.5gm Carbohydrates: 19gm Sodium: 264mg Fiber: 1gm Protein: 4gm Cholesterol: 31mg
Recipe by Simply A (RD) Foodie at