Diabetic friendly Breakfast Muffin
Preheat oven to 425
Mix dry ingredients: nuts, oat bran, baking powder, Splenda or sugar , cinnamon, pumpkin spice
Mix wet ingredients: milk, eggs(beaten), canola oil, honey
Add milk mixture to dry ingredients
Add blueberries and shredded vegetables
Bake 16 minutes
diabetic substitution included
Great for a filling breakfast option
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 13 Servings | ||
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Calories: 344 | ||
Calories from Fat: 86 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 67.9mg | 2 % | |
Potassium 741.4mg | 20 % | |
Total Carbohydrate 79.8g | 23 % | |
Dietary Fiber 14.8g | 59 % | |
Sugars, other 64.9g | ||
Protein 20.8g | 30 % | |
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: 344
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