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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 177.1
  • Total Fat: 7.1 g
  • Cholesterol: 31.5 mg
  • Sodium: 128.7 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Fruit & nut breakfast muffin calories by ingredient
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Fruit & nut breakfast muffin

Submitted by: TAMARBARETZ


Number of Servings: 20

Ingredients

    4 small eggs, 1 cup sugar, 1/2 c oil, vanilla, 1/4 c soy milk or fruit juice, 2 c whole wheat flour, 4 tsp baking powder, 1/2 c quick rolled oats raw, 1 TBSP flax seeds, 1/8 c raw unsalted sunflower seeds, 6 small very ripe peaches (or soft fruit of any kind) - cut into small chunks, brown sugar and cinnamon for sprinkling on top of muffins

Directions

makes 20 large muffins
bake on 350 for about an hour. half way through baking time switch racks to cook muffins evenly. should be hard to the touch but still springy in the middle. beat together all wet ingredients, then add flour, baking powdrer, oats, nuts and seeds until blended. prepare muffin pans with cupcake liners. add about 1-2 TBSP of batter to eat. cover with peach chunks. then put 1 TBSP of batter on top and sprinkle with brown sugar and cinnamon.
delish!!!

Number of Servings: 20

Recipe submitted by SparkPeople user TAMARBARETZ.





TAGS:  Snacks |

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Member Ratings For This Recipe

  • I may not have the flax seeds readily available, but the recipe worked and is yummy. - 2/21/12

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  • Sweet & yummy, but I made a few adaptations (sorry): 3 lg eggs (not 4 sm), 1/2 c sour cream (no milk), 1/2 c walnuts (no sunfl'seeds,flax, br. sugar or cinn.), added 1/2 c choco chips and 1/2 c crushed pineapple. I made 18 muffins @350*F for 25 min. in paper-lined muffin pans. - 11/28/09

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