Favorite Breakfast Muffins

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 6.8 g
  • Cholesterol: 27.6 mg
  • Sodium: 86.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Favorite Breakfast Muffins calories by ingredient
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These are great for breakfast, or make mini muffins for a nice addition to a brunch. These are great for breakfast, or make mini muffins for a nice addition to a brunch.
Number of Servings: 24


    2-1/2 cups flour
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup sugar
    2 tsp cinnamon
    1 tsp nutmeg
    3 eggs
    3/4 cup unsweetened applesauce
    1 tsp vanilla
    1/2 cup olive oil
    1 granny smith apple, grated
    1 cup crushed pineapple, drained
    2 cups grated carrots
    1/2 cup chopped walnuts
    1/2 cup craisins


Combine the dry ingredients in a large bowl, set aside. Combine eggs, applesauce, vanilla, and oil. Stir into dry ingredients. Fold in fruit, carrots, & nuts. Spoon batter into non-stick or lightly oiled muffin tins.
Bake at 350 for 20-25 minutes, until toothpick inserted into center of muffin comes out clean. Allow to cool slightly before removing from tins.

Number of Servings: 24

Recipe submitted by SparkPeople user PARALEE.

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Member Ratings For This Recipe

  • These are wonderful! I baked them up and put them in the freezer. I can take one out for breakfast and either heat it up or just thaw it. Delicious either way! - 7/6/09

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  • Very Good
    As another member stated, these are a bit labor intensive but very much worth it. They are amazingly moist and I love the spice flavor they have especially the nutmeg. I served them with a fruit salad for breakfast. Yummy!! - 8/7/07

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  • Very Good
    They're a bit of a pain to prepare, but the end result is awesome!! - 7/17/07

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  • My son loved these muffins. - 6/12/07

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  • Incredible!
    These were fantastic! Very moist and flavorful. I wasn't sure about the carrots, but I am glad I left them in. Thank you so much for this recipe! - 5/23/07

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