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.
7. Cool on a wire rack, then bag and freeze.
(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 .
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.
7. Cool on a wire rack, then bag and freeze.
(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 .
Member Ratings For This Recipe
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JENJEN1280
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CD9157910
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PATTYHANS