Healthy Hearty Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup all-purpose flour1 cup whole-wheat flour2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon salt2/3 cups sugar (1/3 brown, 1/3 white)1/4 pound carrots (about 2/2.5 cups, coarsely shredded)1/2 cup pecans, roughly chopped1/2 cup raisins, dried cranberries, dried cherries or chopped dried apricots3 large eggs1/4 cup unsweetened applesauce3/4 cup plain nonfat yogurt2 teaspoons vanilla extract1 large apple (coarsely shredded)
Preheat oven to 350°F. and butter or line eighteen muffin cups.
In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.
Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and dried fruit to the flour mixture and toss well.
In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.
Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25).
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
Number of Servings: 18
Recipe submitted by SparkPeople user DETERMINED88.
In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.
Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and dried fruit to the flour mixture and toss well.
In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.
Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25).
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
Number of Servings: 18
Recipe submitted by SparkPeople user DETERMINED88.
Nutritional Info Amount Per Serving
- Calories: 140.8
- Total Fat: 3.4 g
- Cholesterol: 35.4 mg
- Sodium: 197.9 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
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