Morning Muffins (whole wheat, low fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 72.8
- Total Fat: 0.8 g
- Cholesterol: 11.8 mg
- Sodium: 174.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.5 g
- Protein: 2.7 g
View full nutritional breakdown of Morning Muffins (whole wheat, low fat) calories by ingredient
Introduction
Blend of carrots, pumpkin, apples, whole wheat and oat flour. Uses no sugar (splenda) and no oil (apple sauce)! Blend of carrots, pumpkin, apples, whole wheat and oat flour. Uses no sugar (splenda) and no oil (apple sauce)!Number of Servings: 18
Ingredients
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Quick Oats, .75 cup
Whole Wheat Flour, 1.25 cup
Splenda for Baking, 1 cup
Cinnamon, ground, 1 tbsp
Nutmeg, .5 tsp
Ginger, .5 tsp
Baking Powder, 2 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Carrots, raw, 1 cup, grated
Apples, fresh, .5 cup, chopped
Raisins, .33 cup
Egg, fresh, 1 large
egg white, fresh, 2 large
Canned pumpkin, 1 cup
Applesauce, unsweetened, .5 cup
Vanilla Extract, 1 tbsp
Quick oats, 2 Tbsp (for topping)
Directions
Place .75 cup of quick oats in a blender and blend until ground to make oat flour
In a medium bowl, whisk together eggs, egg whites, pumpkin, applesauce, and vanilla.
In a large bowl, stir together flours, splenda, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple/pumpkin/egg mixture until just moistened. Spoon the batter into greased muffin cups, filling them about 3/4 full.
Sprinkle the rest of the oats on top.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user POPCORNPUNCH.
In a medium bowl, whisk together eggs, egg whites, pumpkin, applesauce, and vanilla.
In a large bowl, stir together flours, splenda, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple/pumpkin/egg mixture until just moistened. Spoon the batter into greased muffin cups, filling them about 3/4 full.
Sprinkle the rest of the oats on top.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user POPCORNPUNCH.
Member Ratings For This Recipe
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XINNIA
Yummy! My 3yr old daughter help make this recipe, I've never seen her eat a whole muffin to herself! I guess it helped when she sprinkled on some organic chips! - bty, I always cook w/ stevia, depending what kind, I like the New Roots. I use about 1/4-1/2 the req. amount, however sweet u like it! - 10/8/10
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REMEMBER2BME
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ALILDUCKLING
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LADYPUNKETTE
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STARSHINE13