Hearty Breakfast Muffins
- Number of Servings: 24
Ingredients
Whole Wheat Flour, 3 cup Old Fashioned Quaker Oatmeal- Plain 2 cBaking Soda, 1 TBaking Soda, 1 TEgg, fresh, 2 extra large Banana, fresh, 3 medium Carrots, raw, 1 c, grated Raisins, 2 c, packedWalnuts, 1 c, choppedLibby's Skinny Fruits Pineapple crushed, 2 c (1 lg can)Coffee Creamer SUGAR FREE French Vanilla .5 cInternational Delight, .5 cMilk, nonfat, .5 cSplenda .5 ccinnamon, 1 t
Combine flour, Splenda, cinnamon and oatmeal in large bowl. Blend bananas, creamer, milk, eggs, baking powder and baking soda in a blender until smooth. Pour into bowl along with pineapple and combine with dry ingredients. Add nuts, carrots, and raisins. Scoop into muffins pans and bake at 350 until light brown. About 10-12 minutes.
Serving Size: makes 24 regular size muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CYNTHIA92957.
Serving Size: makes 24 regular size muffins
Number of Servings: 24
Recipe submitted by SparkPeople user CYNTHIA92957.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 5.7 g
- Cholesterol: 18.8 mg
- Sodium: 234.0 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.2 g
- Protein: 5.2 g
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