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:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.

2Whisk dry ingredients together in medium size mixing bowl; set aside.

3In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.

4Add wet ingredients to dry ingredient, blend until just moistened.

5Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.

6Sprinkle walnuts on top of each muffin.

7Bake 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