Lindythalia's Breakfast Muffins

Lindythalia's Breakfast Muffins
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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


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


    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)


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.

Member Ratings For This Recipe

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    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.