Great breakfast muffin
Preheat oven to 375?. Spray a 12 cup muffin tin with cooking spray and set aside. In a medium bowl, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips and walnuts. Batter will be thick. Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-25 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 8 | ||
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Calories: 349 | ||
Calories from Fat: 138 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 42.6mg | 13 % | |
Sodium 392mg | 14 % | |
Potassium 459.9mg | 12 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 42.8g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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