Lindythalia's Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 96.6
- Total Fat: 1.2 g
- Cholesterol: 11.8 mg
- Sodium: 208.5 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
View full nutritional breakdown of Lindythalia's Breakfast Muffins calories by ingredient
Introduction
These muffins get their fiber from oats, flaxseed, carrots, apples, raisins and pumpkin. These muffins get their fiber from oats, flaxseed, carrots, apples, raisins and pumpkin.Number of Servings: 18
Ingredients
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Old Fashioned Oatmeal (not instant), 3/4 cup
Applesauce, unsweetened, 3/4 cup
Whole Wheat Flour, 1 1/4 cup
Flaxseed, ground, 2 tbsp
Sugar, 1/4 cup
Cinnamon, ground, 2 tsp
Cardamom, ground, 1 1/2 tsp
Ginger, ground, 1/2 tsp
Baking Powder, 2 tsp
Baking Soda, 1/2 tsp
Salt, 1/2 tsp
Egg, fresh, 1 large
Egg white, fresh, 2 large
Canned pumpkin, no sugar added, 1 cup
Carrots, raw, 1 cup, grated
Apples, fresh, 1/2 cup, diced
Golden Raisins, 1/2 cup
Old Fashioned Oatmeal, 2 Tbsp (for topping)
Sugar, 2 tsp (for topping)
Directions
Preheat the oven to 375 degrees F (190 degrees C) and grease enough muffin pans to hold 18 muffins.
In a small bowl, combine the 3/4 cup applesauce and 3/4 cup old-fashioned oats (not instant), and set aside for 10 minutes to soften.
In a medium bowl, whisk together the egg, egg whites, and pumpkin.
In a large bowl, combine the whole wheat flour, ground flaxseed, sugar, cinnamon, cardamom, ginger, baking powder, baking soda and salt. Add the carrots, apples and raisins, and stir thoroughly to prevent clumping.
Add the applesauce/oats mixture to the pumpkin/egg mixture and blend thoroughly. Combine the wet and dry ingredients and stir just until combined (over-mixing will cause the muffins to be tough).
Divide the batter evenly among 18 greased muffin cups.
Combine the remaining 2Tbsp oats and the 2 tsp sugar, and sprinkle on top of each muffin.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until golden.
Remove from pan and let cool.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user LINDYTHALIA.
In a small bowl, combine the 3/4 cup applesauce and 3/4 cup old-fashioned oats (not instant), and set aside for 10 minutes to soften.
In a medium bowl, whisk together the egg, egg whites, and pumpkin.
In a large bowl, combine the whole wheat flour, ground flaxseed, sugar, cinnamon, cardamom, ginger, baking powder, baking soda and salt. Add the carrots, apples and raisins, and stir thoroughly to prevent clumping.
Add the applesauce/oats mixture to the pumpkin/egg mixture and blend thoroughly. Combine the wet and dry ingredients and stir just until combined (over-mixing will cause the muffins to be tough).
Divide the batter evenly among 18 greased muffin cups.
Combine the remaining 2Tbsp oats and the 2 tsp sugar, and sprinkle on top of each muffin.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until golden.
Remove from pan and let cool.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user LINDYTHALIA.
Member Ratings For This Recipe
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HAPPYTRAVELER1
You could reduce the calorie count more by useing egg beaters and splenda and leave out the flax seed - 11/28/09
Reply from LINDYTHALIA (11/28/09)
Thanks. I actually don't use artificial sweeteners, so I can't use Splenda, and I like using whole eggs and flax seed because of the beneficial omega-three fatty acids they contain.