Lindythalia's Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Old Fashioned Oatmeal (not instant), 3/4 cupApplesauce, unsweetened, 3/4 cupWhole Wheat Flour, 1 1/4 cupFlaxseed, ground, 2 tbspSugar, 1/4 cupCinnamon, ground, 2 tspCardamom, ground, 1 1/2 tspGinger, ground, 1/2 tspBaking Powder, 2 tspBaking Soda, 1/2 tspSalt, 1/2 tspEgg, fresh, 1 largeEgg white, fresh, 2 largeCanned pumpkin, no sugar added, 1 cupCarrots, raw, 1 cup, gratedApples, fresh, 1/2 cup, dicedGolden Raisins, 1/2 cupOld Fashioned Oatmeal, 2 Tbsp (for topping) Sugar, 2 tsp (for topping)
Preheat the oven to 375 degrees F (190 degrees C) and grease enough muffin pans to hold 18 muffins.
In a small bowl, combine the 3/4 cup applesauce and 3/4 cup old-fashioned oats (not instant), and set aside for 10 minutes to soften.
In a medium bowl, whisk together the egg, egg whites, and pumpkin.
In a large bowl, combine the whole wheat flour, ground flaxseed, sugar, cinnamon, cardamom, ginger, baking powder, baking soda and salt. Add the carrots, apples and raisins, and stir thoroughly to prevent clumping.
Add the applesauce/oats mixture to the pumpkin/egg mixture and blend thoroughly. Combine the wet and dry ingredients and stir just until combined (over-mixing will cause the muffins to be tough).
Divide the batter evenly among 18 greased muffin cups.
Combine the remaining 2Tbsp oats and the 2 tsp sugar, and sprinkle on top of each muffin.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until golden.
Remove from pan and let cool.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user LINDYTHALIA.
In a small bowl, combine the 3/4 cup applesauce and 3/4 cup old-fashioned oats (not instant), and set aside for 10 minutes to soften.
In a medium bowl, whisk together the egg, egg whites, and pumpkin.
In a large bowl, combine the whole wheat flour, ground flaxseed, sugar, cinnamon, cardamom, ginger, baking powder, baking soda and salt. Add the carrots, apples and raisins, and stir thoroughly to prevent clumping.
Add the applesauce/oats mixture to the pumpkin/egg mixture and blend thoroughly. Combine the wet and dry ingredients and stir just until combined (over-mixing will cause the muffins to be tough).
Divide the batter evenly among 18 greased muffin cups.
Combine the remaining 2Tbsp oats and the 2 tsp sugar, and sprinkle on top of each muffin.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until golden.
Remove from pan and let cool.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user LINDYTHALIA.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 1.2 g
- Cholesterol: 11.8 mg
- Sodium: 208.5 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
Member Reviews
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HAPPYTRAVELER1
You could reduce the calorie count more by useing egg beaters and splenda and leave out the flax seed - 11/28/09
Reply from LINDYTHALIA (11/28/09)
Thanks. I actually don't use artificial sweeteners, so I can't use Splenda, and I like using whole eggs and flax seed because of the beneficial omega-three fatty acids they contain.