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Breakfast Muffins

 

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  Recipe by Spark Recipes

Serves: 30

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup oat flour (old-fashioned oats ground in food processor)
  • ¼ cup old fashioned oats (whole)
  • ½ cup oat bran
  • ¼ cup wheat germ
  • ½ cup ground flax meal
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ¼ cup finely chopped walnuts
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 egg whites
  • 2 mashed bananas
  • 2/3 cup applesauce (or 1 large gala apple, cored, grated, and finely chopped in food processor)
  • 2 cups grated zucchini
  • 1 cup grated carrot
  • ½ cup blueberries
  • ¼ cup craisins
  • 2 tsp double-strength vanilla

Directions:


Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl.

Combine all wet ingredients in a separate bowl. Fold wet ingredients into dry ingredients. Mix well.

Line muffin pan with liners and fill each cup almost to the top.

Bake at 350 degrees for 20 - 25 minutes. Cool on a wire rack, then bag and freeze.

To serve, peel the liner off frozen muffin and microwave until warm.

(Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor.)
  Loaded Breakfast Muffins

Nutrition Facts 
1 serving
Amount Per Serving
Calories
101
Total Fat
1.8 g
     Saturated Fat
0.8 g
     Polyunsaturated Fat
0.2 g
     Monounsaturated Fat
0.5 g
Cholesterol
38 mg
Sodium
170 mg
Potassium
101 mg
Total Carbohydrate
18 g
     Dietary Fiber
0.7 g
     Sugars
0.4 g
Protein
3.6 g
 
 

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