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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Loaded Breakfast Muffins calories by ingredient
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Loaded Breakfast Muffins

Submitted by: JLREYNOLDS77

Introduction

These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving). These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving).
Number of Servings: 30

Ingredients

    1 cup whole wheat flour
    1 cup all-purpose flour
    1/2 cup oat flour (old-fashioned oats ground in food processor)
    1/4 cup old fashioned oats (whole)
    1/2 cup oat bran
    1/4 cup wheat germ
    1/2 cup ground flax meal
    1/2 cup granulated sugar
    1/2 cup brown sugar
    1 tsp salt
    2 tsp baking soda
    1 tsp baking powder
    1/4 cup finely chopped walnuts
    2 tsp cinnamon
    1/4 tsp nutmeg
    2 egg whites
    2 mashed bananas
    2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food procesor)
    2 cups grated zucchini
    1 cup grated carrot
    1/2 cup blueberries
    1/4 cup craisins
    2 tsp double-strength vanilla

Directions

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a separate bowl.
4. Fold wet ingredients into dry ingredients. Mix well.
5. Line muffin pan with liners and fill each cup almost to the top (these don't rise a terrific amount).
6. Bake at 350 degrees for 20 - 25 minutes. I use a stoneware muffin pan, so your times may differ.
7. Cool on a wire rack, then bag and freeze.
8. To serve, peel the liner off frozen muffin and microwave until warm.
(Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor. I first processed them with the shredding/grating blade, then again with the chopping blade until they were finely chopped. I also used the chopping blade of my food processor to grind 1/2 cup old fashioned oats into a coarse oat "flour.")

Number of Servings: 30

Recipe submitted by SparkPeople user JLPURVIS.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    It takes a while to put these together but they are really really good and filling. I will add more cinnamon the next time and grate the vegetables smaller. I didn't get quite 30 muffins so be sure to adjust the calorie count if you get less. Definatly make these again. - 10/27/08

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  • 3 of 4 people found this review helpful
    Thanks for a great recipe. JL, do you have any more recipes online? For a balanced breakfast try this:
    1 loaded breakfast muffin,1 oz. Tenn.Pride Sage sausage, 3 oz. Yoplait non-fat yogurt,1/4 c. 2% cottage cheese (mix together with yogurt), orange.
    Approx-Carbs:50%,Pro20%,Fat 30% 359 calories - 4/26/10

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  • Very Good
    3 of 3 people found this review helpful
    I love all the healthy ingredients in this recipe. I made them on Sunday and plan to grab one on my way to work in the mornings. I'm hoping it will sustain me until lunch. Not sure they will, but they are good. - 11/10/08

    Reply from JLREYNOLDS77 (11/11/08)
    I often have one of these muffins, a banana, and a small glass of juice for breakfast and it keeps me until lunch. I'm glad you like them!


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  • Incredible!
    2 of 2 people found this review helpful
    i was leary of all the fruits and veggies together, but i am telling you that i am addicted to these!! these are fantastic, especially with a little cream cheese frosting on the top!! - 6/12/10

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  • Incredible!
    2 of 2 people found this review helpful
    These are Delicious!!! Most muffins this healthy tend to get dry and dense, but these are moist and light! Thanks! - 12/24/08

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  • 2 of 2 people found this review helpful
    This looks great-I never thought of putting veggies in w/ the fruit but...why not?! This are all ingredients that I use quite often-except for the walnuts(too expensive and/or hard to find here in Brazil). I hope to make these soon. - 10/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful and a quick breakfast. Well worth the time to make them. - 4/14/09

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  • Incredible!
    1 of 2 people found this review helpful
    I substituted almond meal for the oat flour, and chocolate chips (!) for the blueberries. Even more than "how will they taste" I'm asking myself "how many calories did I burn putting those muffins together?" They are delicious. Even the kids like 'em! - 12/31/08

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  • Very Good
    1 of 1 people found this review helpful
    WOW! These are the healthiest muffins (and delicious, too) I have seen! Thank you! - 12/23/08

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  • 1 of 2 people found this review helpful
    baked it loced it eneve the 8 year old picky eater loved it - 11/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    That was amazing, Thanks for the recipe! - 11/1/08

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  • SO DELICIOUS!(and healthy) :) Used only organic ingredients. Added A couple tbsp of Chia Seeds,used 1/4 cup granulated sugar & 1/4 cup Truvia,organic coconut oil to grease cupcake liners(kept muffins from sticking 100%!)Omitted wheat germ & will probably add more craisins & blueberries next time. - 4/11/13

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  • A lenghty ingredient list, but these come out so yummy! I had all the ingredients and made 24 muffins. Next time I'll spray the tins instead of using paper muffin liners (I loose too much muffin to the liner!). So good and totally guiltless! - 10/1/12

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  • These muffins are pretty tasty and worth the time it takes getting everything together. My food processor made it a huge difference. I made 2 dozen instead. I will say that these muffins are pretty sticky, so if I make them again, I will spray the liners first so I don't lose chunks of muffin! - 6/1/12

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  • Can't get enough of these - YUM!!! The whole family loves them - even my teenage son, who doesn't eat many fruits/veggies! I'll definitely be sharing this YUMMY recipe with family! I made 20 muffins, and adjusted the cal count to 150. Well worth extra calories!!! - 1/13/12

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  • Excellent muffins!! I added about a 1/3 cup semi sweet chocolate chips for a little something extra!! - 7/29/11

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  • Great! My husband tasked them and said: "Mnmmm mmmm mmm! Are these the real thing with butter and everything?" - 7/27/11

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  • these are a huge hit for me and especially my church family!!! - 7/24/11

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  • Very delicious!!! When I read all of the great comments I got over buying wheat germ & all of the other MANY ingredients needed. I used the cereal Cracklin Oat Bran for oat bran & it worked wonderfully!! I dissolved so nicely. I only made half of the batch since it was my first time to make. - 7/20/11

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  • Loved these muffins. Even my picky teenager . Thanks for sharing - 1/4/11

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  • LOVE these muffins! - 11/29/10

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  • Love foods that are filing and not empty - 10/3/10

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  • These were very tasty and moist muffins. I didn't have oat bran, wheat germ or ground flax meal so I used Wheat Bran and milled flax seed and it worked just fine. I also used 1 whole egg vs two whites based on what was on hand. My recipe made 24 muffins. - 9/27/10

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  • Wow these are good, and packed with lots of good things! - 8/28/10

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  • These are so delicious.. I love them and will definately make them again.. Half a muffin with 2 carrots are enough for my lunch.. - 6/19/10

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  • really good. Take some time to make, but worth it. - 2/23/10

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  • Made these muffins yesterday.,for our teenage daughter because she doesn't like eating breakfast foods. I hit the jackpot, all of our children love them. My husband even likes them. I didn't have zucchini so I used all carrots and used wheat bran instead of oat bran. So worth the time to make! - 1/8/10

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  • Really enjoyed these muffins. Makes alot! Time consuming but I mixed the batter up the night before which helped. Subbed WW four for the bran and raspberries for the blueberries. NO nuts cuz I don't like them in my food. Will hang onto this recipe :) - 12/6/09

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  • Delicious! Lot's of work, but worth having several days of breakfast handy! My husband loves them too! - 9/23/09

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  • i loved it i would give it 4 stars - 8/16/09

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