Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 153.8
- Total Fat: 6.0 g
- Cholesterol: 13.6 mg
- Sodium: 168.7 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.4 g
- Protein: 4.0 g
View full nutritional breakdown of Fruit Basket Muffins calories by ingredient
Fruit Basket Muffins
Submitted by: HANNYMUFFINIntroduction
Breakfast on the go or a guilt free indulgence, either way you'll love these muffins! Did I mention they are organic?Hint: You know strawberries are perfectly ripe when they are barely red Breakfast on the go or a guilt free indulgence, either way you'll love these muffins! Did I mention they are organic?
Hint: You know strawberries are perfectly ripe when they are barely red
Number of Servings: 14
Ingredients
-
1/2 cup organic strawberries, diced
1 large organic banana, cut and partially mashed
1/2 cup organic blackberry applesauce
(or 1/4 cup blackberries, 1/4 cup unsweetened
applesauce)
1/2 cup organic sugar or stevia/splenda for diabetics
1 large organic egg
1 cup organic nonfat milk (or your chosen lactose free milk!)
1/4 cup canola oil (organic if you've got it)
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 cup flax meal (organic if you've got it)
1 1/2 cup whole grain white flour (organic if you've got it)
(could substitute a gluten free flour here)
Could throw in other fruit too if you like
Topping:
1/4 cup oats
1 tablespoon cinnamon sugar mix
Directions
1. Preheat oven to 350
2. Dice strawberries and bananas (blackberries if being used)
3. Add all fruit to a large mixing bowl and slowly incorporate other wet ingredients (egg, oil, milk, sugar)
4. Add dry ingredients (cinnamon, baking powder, flax, flour)
5. Stir until fully incorporated but not too much! Add topping
6. Fill greased muffin tins about 2/3 full, I used the left overs in a small round cake pan
7. Bake 25-35 minutes or until slightly golden and fully baked
8. Let cool
9. If desired add a simple cream cheese or white frosting... or eat plain
10. ENJOY
Serving Size: 14 abudantly medium muffins
Number of Servings: 14
Recipe submitted by SparkPeople user HANNYMUFFIN.
2. Dice strawberries and bananas (blackberries if being used)
3. Add all fruit to a large mixing bowl and slowly incorporate other wet ingredients (egg, oil, milk, sugar)
4. Add dry ingredients (cinnamon, baking powder, flax, flour)
5. Stir until fully incorporated but not too much! Add topping
6. Fill greased muffin tins about 2/3 full, I used the left overs in a small round cake pan
7. Bake 25-35 minutes or until slightly golden and fully baked
8. Let cool
9. If desired add a simple cream cheese or white frosting... or eat plain
10. ENJOY
Serving Size: 14 abudantly medium muffins
Number of Servings: 14
Recipe submitted by SparkPeople user HANNYMUFFIN.
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