Loaded Whole Grain Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Dry Ingredients:2 cups whole wheat flour1/2 cup oat flour (old-fashioned oats ground in food processor)1/4 cup old fashioned oats (whole)1/2 cup oat bran1/4 cup wheat germ1/2 cup ground flax meal1/2 cup granulated sugar1/2 cup brown sugar1 tsp salt2 tsp baking soda1 tsp baking powder1/4 cup finely chopped almonds2 tsp cinnamon1/4 tsp nutmeg1/4 cup craisins1/2 cup blueberriesWet Ingredients:2 cups grated zucchini1 cup grated carrot2 eggs2 mashed bananas2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food procesor)2 tsp double-strength vanilla
Heat oven to 350
1. Mix dry ingredients in a large bowl
2. For the wet ingredients, it is super easy if you have a food processor. Add roughly choppped carrots and zucchini to the processor and whir around until slightly shopped. Add the remaining wet ingredients and whir until well blended.
If you don't have a processor, grate your veggies finely, then mix everything in a bowl.
3. Spray 2 muffin tins with oil. Fill with a 1/3C measuring cup, leveled off and this recipe will fill 19.5 muffin cups. Just cheat a little to make 20 :-D
4. Bake for 20-25 minutes or until they test clean in the middle. Cool for 5 minutes, then pop out.
5. Cool on a rack, then freeze wrapped in plastic wrap or in a ziplock.
Number of Servings: 20
Recipe submitted by SparkPeople user TAMRACLOVEC.
1. Mix dry ingredients in a large bowl
2. For the wet ingredients, it is super easy if you have a food processor. Add roughly choppped carrots and zucchini to the processor and whir around until slightly shopped. Add the remaining wet ingredients and whir until well blended.
If you don't have a processor, grate your veggies finely, then mix everything in a bowl.
3. Spray 2 muffin tins with oil. Fill with a 1/3C measuring cup, leveled off and this recipe will fill 19.5 muffin cups. Just cheat a little to make 20 :-D
4. Bake for 20-25 minutes or until they test clean in the middle. Cool for 5 minutes, then pop out.
5. Cool on a rack, then freeze wrapped in plastic wrap or in a ziplock.
Number of Servings: 20
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 2.7 g
- Cholesterol: 21.3 mg
- Sodium: 130.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.8 g
- Protein: 4.3 g
Member Reviews
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JULIE1933
This is a great recipe. I made them just as written using fresh apple. Usually I don't make recipes with this many ingred, but I'm glad I did this time. Made them for morn so prepared the dry ingred in the eve and refrigerated because of the flax and wheat germ. Took more than 15 min to prep. - 3/16/12
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GNOMIES
Scrumdidiliumptious! I cut the flour to 1 1/2 cup, used just ground oat flour, 3/4 cup almond meal, no white sugar, (just 1/2 cup brown) 2 tsp BP, 1 TBLS cinn, no craisins, 2 cups Blueberries, 1 Banana, no carrot, almost 4 cups Zucchini, 3 eggs... yeah I think that's all the changes I made. love ya! - 7/6/11
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KRISSHAN
Tasty and healthy treat - 2/23/11
Reply from TAMRACLOVEC (2/23/11)
Glad you like them! We think they're great and eat them for breakfast all the time!!