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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 101.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.2 mg
  • Sodium: 208.7 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.5 g

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MAKEOVER: MAKEOVER: MAKEOVER: Flaxseed, Wheat, and Bran Muffins (by HWNHMMBRD) (by HWNHMMBRD) (by HWNHMMBRD)



View the original recipe for MAKEOVER: MAKEOVER: Flaxseed, Wheat, and Bran Muffins (by HWNHMMBRD) (by HWNHMMBRD)

Introduction

High fiber, healthy breakfast muffin. High fiber, healthy breakfast muffin.
Number of Servings: 20

Ingredients

    1 C.flaxseed ground
    1 C whole wheat flour
    1 C. Wheat Bran
    1/2 C. Splenda Brown Sugar Blend
    2 tsp. Baking soda
    1 tsp Baking Powder
    1/4 tsp salt
    1 tbsp. Cinnamon
    1 tbsp. Ground Allspice
    1 1/2 C. Finely shredded sweet potato
    1/2 C. Unsweetened applesauce
    3/4 C. Skim milk
    2/3 C. Egg Beaters or similar egg substitute
    1 tsp. Vanilla
    1 C. Frozen Blueberries, thawed.

Tips

Using a 1/4 C. ice cream scoop to portion my batter, I got 20 muffins from this recipe. Also, I spray the cup cake papers with non-stick spray.


Directions

Mix flour, flaxseed, bran, baking powder, baking soda, cinnamon, and allspice together. In another bowl, mix together shredded sweet potato, applessauce , Splenda, egg beaters, milk, and vanilla. Add wet ingredients to dry, mixing until blended. Fold in the Blueberries. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.

( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )






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