Elaine's Healthy Breakfast Muffins
- Number of Servings: 12
Ingredients
Combine in a bowl and let sit 5 minutes:1 1/2 cups Kellogg's All-Bran with Extra Fiber Cereal1 cup water1/4 cup liquid egg substitutePuree in blender:2 very ripe medium bananas1 cup pitted prunes1/2 cup waterIn a separate bowl, mix together:1 cup whole wheat flour1 tablespoon baking powder1/4 cup flaxseed1 cup instant nonfat dry milk powder, left dry
Preheat the oven to 400*F.
Combine the puree and the wet bran ingredients and mix well.
Stir the wet ingredients into the dry ingredients just until mixed (about 30 strokes with a spatula, stirring by hand).
Fill 12 nonstick muffin tins almost level full.
Bake 25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user OELAINEO.
Combine the puree and the wet bran ingredients and mix well.
Stir the wet ingredients into the dry ingredients just until mixed (about 30 strokes with a spatula, stirring by hand).
Fill 12 nonstick muffin tins almost level full.
Bake 25 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user OELAINEO.
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 1.8 g
- Cholesterol: 1.2 mg
- Sodium: 199.3 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 7.4 g
- Protein: 5.8 g
Member Reviews
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DHELLENBART
It is the best recipe of all the muffins I have tried. Moist but high fibre and protein. I add 1 scoop of protein powder to up the already high protein content. I recently baked it in an 8 x 12 cake pan and cut them into scquare. Great for taking to an outing. Also add raisins/other dried fruit - 7/10/07