Whole Wheat Blueberry Carrot Nut Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour 1/2 cup Flour - Gold medal all purpose flour 1/2 cup *Flax Seed Meal (ground flax) 1 cup Steel Cut Oats, dry 1/5 cup Splenda 1 Tbsp. Baking Powder 2 tsp Cinnamon, ground 1/4 tsp. tsp Salt 2 cup (1 serving) Kellogg's All-Bran Cereal 2 cup Milk, 1% 1 tsp Vanilla Extract 2 Egg whites, large 1/4 cup Motts Natural Apple Sauce, 4 oz snack cup 1 cup Carrots grated 1/2 cup Blueberries Dried Kirkland/Costco 1/2 cup, chopped Pecans
oven 400 *, bake 20 minutes, lightly spray pans with non stick coating
Combine All-Bran with milk, apple sauce, egg whites and vanilla - let set 20 minutes
Combine flours, oats, flax, Splenda, baking powder, salt, cinnamon
Stir together all ingredients above with blueberries, carrots and pecans
Evenly divide to make 20 regular sized muffins.
Serving Size: Makes 20 muffins
Number of Servings: 20
Recipe submitted by SparkPeople user GRANDMABABA.
Combine All-Bran with milk, apple sauce, egg whites and vanilla - let set 20 minutes
Combine flours, oats, flax, Splenda, baking powder, salt, cinnamon
Stir together all ingredients above with blueberries, carrots and pecans
Evenly divide to make 20 regular sized muffins.
Serving Size: Makes 20 muffins
Number of Servings: 20
Recipe submitted by SparkPeople user GRANDMABABA.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 4.1 g
- Cholesterol: 1.2 mg
- Sodium: 139.1 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.9 g
- Protein: 5.1 g
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