Loaded Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 100.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 166.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.3 g
- Protein: 2.4 g
View full nutritional breakdown of Loaded Breakfast Muffins calories by ingredient
Introduction
These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving). These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving).Number of Servings: 30
Ingredients
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1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup oat flour (old-fashioned oats ground in food processor)
1/4 cup old fashioned oats (whole)
1/2 cup oat bran
1/4 cup wheat germ
1/2 cup ground flax meal
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1/4 cup finely chopped walnuts
2 tsp cinnamon
1/4 tsp nutmeg
2 egg whites
2 mashed bananas
2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food procesor)
2 cups grated zucchini
1 cup grated carrot
1/2 cup blueberries
1/4 cup craisins
2 tsp double-strength vanilla
Directions
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a separate bowl.
4. Fold wet ingredients into dry ingredients. Mix well.
5. Line muffin pan with liners and fill each cup almost to the top (these don't rise a terrific amount).
6. Bake at 350 degrees for 20 - 25 minutes. I use a stoneware muffin pan, so your times may differ.
7. Cool on a wire rack, then bag and freeze.
8. To serve, peel the liner off frozen muffin and microwave until warm.
(Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor. I first processed them with the shredding/grating blade, then again with the chopping blade until they were finely chopped. I also used the chopping blade of my food processor to grind 1/2 cup old fashioned oats into a coarse oat "flour.")
Number of Servings: 30
Recipe submitted by SparkPeople user JLPURVIS.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a separate bowl.
4. Fold wet ingredients into dry ingredients. Mix well.
5. Line muffin pan with liners and fill each cup almost to the top (these don't rise a terrific amount).
6. Bake at 350 degrees for 20 - 25 minutes. I use a stoneware muffin pan, so your times may differ.
7. Cool on a wire rack, then bag and freeze.
8. To serve, peel the liner off frozen muffin and microwave until warm.
(Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor. I first processed them with the shredding/grating blade, then again with the chopping blade until they were finely chopped. I also used the chopping blade of my food processor to grind 1/2 cup old fashioned oats into a coarse oat "flour.")
Number of Servings: 30
Recipe submitted by SparkPeople user JLPURVIS.
Member Ratings For This Recipe
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OTTER1
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SUZANNE703
Thanks for a great recipe. JL, do you have any more recipes online? For a balanced breakfast try this:
1 loaded breakfast muffin,1 oz. Tenn.Pride Sage sausage, 3 oz. Yoplait non-fat yogurt,1/4 c. 2% cottage cheese (mix together with yogurt), orange.
Approx-Carbs:50%,Pro20%,Fat 30% 359 calories - 4/26/10
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YECATS23
I love all the healthy ingredients in this recipe. I made them on Sunday and plan to grab one on my way to work in the mornings. I'm hoping it will sustain me until lunch. Not sure they will, but they are good. - 11/10/08
Reply from JLREYNOLDS77 (11/11/08)
I often have one of these muffins, a banana, and a small glass of juice for breakfast and it keeps me until lunch. I'm glad you like them!
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ADMOHN27
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JOANNALEE3
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53PINKROSES
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CHEFKAT1
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PAPRIKAPINK
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BETHPROVERBS31
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CASPER61
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RAGHUPAVAN
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JANIEWWJD
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SRIVERS1
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HOLLYM48
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CD13840881
SO DELICIOUS!(and healthy) :) Used only organic ingredients. Added A couple tbsp of Chia Seeds,used 1/4 cup granulated sugar & 1/4 cup Truvia,organic coconut oil to grease cupcake liners(kept muffins from sticking 100%!)Omitted wheat germ & will probably add more craisins & blueberries next time. - 4/11/13
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VEGGIEDIVA
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HEALTHYVTGIRL
These muffins are pretty tasty and worth the time it takes getting everything together. My food processor made it a huge difference. I made 2 dozen instead. I will say that these muffins are pretty sticky, so if I make them again, I will spray the liners first so I don't lose chunks of muffin! - 6/1/12
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CHATTYKELL
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MAMAEDS
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MYKRISTINE
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LIVES4CHRIST
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LLOU88
Very delicious!!! When I read all of the great comments I got over buying wheat germ & all of the other MANY ingredients needed. I used the cereal Cracklin Oat Bran for oat bran & it worked wonderfully!! I dissolved so nicely. I only made half of the batch since it was my first time to make. - 7/20/11
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MOM25KIDS4
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TIGERCAT05
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ROBINISSCRAPPIN
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ASKAAR
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ALABONTE33
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SOLSKOVGIRL
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KARRIEH22
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ZUKKIZ68
Made these muffins yesterday.,for our teenage daughter because she doesn't like eating breakfast foods. I hit the jackpot, all of our children love them. My husband even likes them. I didn't have zucchini so I used all carrots and used wheat bran instead of oat bran. So worth the time to make! - 1/8/10
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VIKTORIALYN
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ROBEAR31
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NUTTYMAC