Healthy Rise n Shine Breakfast Muffins

Diane Hopson Smith

By
@DeeDee2011

A healthier way to start the day for kids and adults! These are not too sweet but sweet enough. Great for you moms and dads that are in a rush to get the kids ready for school and yourself ready for work. Beats a pop tart any day!


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Rating:

Comments:

Serves:

18 "small" (not mini and not large) muffins

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

DRY INGREDIENTS

1 c
all purpose flour
1 c
whole wheat flour (i use white whole wheat)
1/2 c
brown sugar (can use same amount of splenda brown sugar for less calories)
1/4 c
sugar (use same amount of splenda in place of sugar if desired)
2 tsp
baking soda
1 1/2 tsp
cinnamon, ground
1/4 tsp
nutmeg
1/4 tsp
sea salt

WET INGREDIENTS

5 large
egg whites or 3/4 cup egg substitute
1/2 c
vegetable oil
1/2 c
unsweetened applesauce
2 tsp
vanilla

FRUIT

2 c
apples, chopped unpeeled
1/2 c
raisins
3/4 c
carrots, grated

NUTS

2 to 3 Tbsp
walnuts, chopped (or nuts of your choice)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.
2
Whisk dry ingredients together in medium size mixing bowl; set aside.
3
In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.
4
Add wet ingredients to dry ingredient, blend until just moistened.
5
Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.
6
Sprinkle walnuts on top of each muffin.
7
Bake 30 to 35 minutes. Remove from oven, cool for 5 minutes and then remove to wire racks to completely cool. Serve.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Low Sodium
Other Tag: Healthy