Loaded Whole Grain Muffins
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 152.5
- Total Fat: 2.7 g
- Cholesterol: 21.3 mg
- Sodium: 130.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.8 g
- Protein: 4.3 g
View full nutritional breakdown of Loaded Whole Grain Muffins calories by ingredient
Introduction
Fruit, veggies and whole grains! Altered from another recipe to use all whole grain flour and whole eggs. Fruit, veggies and whole grains! Altered from another recipe to use all whole grain flour and whole eggs.Number of Servings: 20
Ingredients
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Dry Ingredients:
2 cups whole wheat 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 almonds
2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup craisins
1/2 cup blueberries
Wet Ingredients:
2 cups grated zucchini
1 cup grated carrot
2 eggs
2 mashed bananas
2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food procesor)
2 tsp double-strength vanilla
Directions
Heat oven to 350
1. Mix dry ingredients in a large bowl
2. For the wet ingredients, it is super easy if you have a food processor. Add roughly choppped carrots and zucchini to the processor and whir around until slightly shopped. Add the remaining wet ingredients and whir until well blended.
If you don't have a processor, grate your veggies finely, then mix everything in a bowl.
3. Spray 2 muffin tins with oil. Fill with a 1/3C measuring cup, leveled off and this recipe will fill 19.5 muffin cups. Just cheat a little to make 20 :-D
4. Bake for 20-25 minutes or until they test clean in the middle. Cool for 5 minutes, then pop out.
5. Cool on a rack, then freeze wrapped in plastic wrap or in a ziplock.
Number of Servings: 20
Recipe submitted by SparkPeople user TAMRACLOVEC.
1. Mix dry ingredients in a large bowl
2. For the wet ingredients, it is super easy if you have a food processor. Add roughly choppped carrots and zucchini to the processor and whir around until slightly shopped. Add the remaining wet ingredients and whir until well blended.
If you don't have a processor, grate your veggies finely, then mix everything in a bowl.
3. Spray 2 muffin tins with oil. Fill with a 1/3C measuring cup, leveled off and this recipe will fill 19.5 muffin cups. Just cheat a little to make 20 :-D
4. Bake for 20-25 minutes or until they test clean in the middle. Cool for 5 minutes, then pop out.
5. Cool on a rack, then freeze wrapped in plastic wrap or in a ziplock.
Number of Servings: 20
Recipe submitted by SparkPeople user TAMRACLOVEC.
Member Ratings For This Recipe
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JULIE1933
This is a great recipe. I made them just as written using fresh apple. Usually I don't make recipes with this many ingred, but I'm glad I did this time. Made them for morn so prepared the dry ingred in the eve and refrigerated because of the flax and wheat germ. Took more than 15 min to prep. - 3/16/12
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GNOMIES
Scrumdidiliumptious! I cut the flour to 1 1/2 cup, used just ground oat flour, 3/4 cup almond meal, no white sugar, (just 1/2 cup brown) 2 tsp BP, 1 TBLS cinn, no craisins, 2 cups Blueberries, 1 Banana, no carrot, almost 4 cups Zucchini, 3 eggs... yeah I think that's all the changes I made. love ya! - 7/6/11
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KRISSHAN