Flaxseed Morning Glory Muffins

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 156.9
  • Total Fat: 4.5 g
  • Cholesterol: 16.5 mg
  • Sodium: 263.2 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Flaxseed Morning Glory Muffins calories by ingredient


Introduction

These make a great quick breakfast with milk, juice or a smoothie. They are versatile and ingredients can be switched around according to your like and taste. These make a great quick breakfast with milk, juice or a smoothie. They are versatile and ingredients can be switched around according to your like and taste.
Number of Servings: 26

Ingredients

    1 c Fiber Cereal or other grain. I used Quinoa
    2/3 c soymilk or your choice
    1/3 c orange juice
    1/2 tsp. orange zest
    1 can pumpkin ( I used a cooked yam)
    1 1/4 c flour (wheat, soy, rice or a combination)
    1/2 cup ground flaxseed or flaxseed meal
    3/4 c chopped apple or 1 sm apple
    1/2 c packed brown sugar
    1/2 c shredded carrot
    1/4 c flaked coconut
    3/4 c dried cranberries and/or raisins
    3 tsp. baking powder & baking soda
    3 tsp. apple pie spice or spices of choice
    1/2 tsp. salt
    2 eggs
    1 tbsps. canola or olive oil
    1 tsp. vanilla
    1/2 c chopped nuts of choice

Tips

I put them in a gallon freezer bag. They reheat in the microwave in 10-15 seconds..


Directions

Heat oven to 375 degrees. line regular size muffin cups with paper baking cups. Spray bottoms only of of baking cups with cooking spray. Muffins with stick if baking cups are not sprayed. If you use cereal put it in a plastic back and crush or use a food processer. If you use a grain like Quinoa, cook according to package directions

In a large bowl, mix crushed cereal and milk, let stand 5 minutes or until cereal is softened. You can skip this if you use the Quinoa. Stir in all remain ingredients. Divide batter evenly among muffin cups.

Bake 22-25 minutes or until a toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm. These freeze very well..

Serving Size: cup cake or regular muffin pan size

Number of Servings: 26

Recipe submitted by SparkPeople user SASSYCINDYANN59.