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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.7
  • Total Fat: 2.2 g
  • Cholesterol: 17.9 mg
  • Sodium: 173.8 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Whole Wheat Flax Apple Carrot Muffins calories by ingredient
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Whole Wheat Flax Apple Carrot Muffins

Submitted by: KDIGONZO

Introduction

Mix together all dry ingredients in large bowl. Add shredded apples , carrots & dried cranberries. Combine beaten eggs, milk & vanilla. Pour liquid ingredients into dry & mix. Do not over mix. Fill muffin cups 3/4 full. Bake @ 350 for 15-20 minutes. Recipe Yiels 24 muffins Mix together all dry ingredients in large bowl. Add shredded apples , carrots & dried cranberries. Combine beaten eggs, milk & vanilla. Pour liquid ingredients into dry & mix. Do not over mix. Fill muffin cups 3/4 full. Bake @ 350 for 15-20 minutes. Recipe Yiels 24 muffins
Number of Servings: 24

Ingredients

    2 cups 100% white Whole Wheat Flour
    1 cup ground flax seed meal
    1 cup brown sugar
    2 tsp baking soda
    1 tsp baking powder
    1/2 teaspoon salt
    2 tsp cinnamon
    1 & 1/2 cups shredded carrots
    2 apples chopped fine or shredded
    1/2 cup dried cranberries
    3/4 cup nonfat milk
    2 eggs beaten
    1 tsp vanilla

Directions

Mix all dry ingrediaents, mix liquid ingredients pour into dry. Mix slightly until moistened. Fill muffin cups 3/4 full. Bake @ 350 for 15-20 minutes. Makes 24 muffins. Very filling with a cup of coffe or tea in the morning! Enjoy

Number of Servings: 24

Recipe submitted by SparkPeople user KDIGONZO.






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Member Ratings For This Recipe

  • These were alright. My kids and husband loved them though ours had bran in it and no cranberries (though I'm certain that would have given it a 4-star.) - 3/4/13

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  • This is my current favorite breakfast muffin. I make it exactly as printed, except that I usually substitute Splenda or Stevia for half of the brown sugar, making it even lower in calories. Thank you so much for sharing this awesome recipe! - 1/30/13

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