A delicious low-fat breakfast muffin with loads of fruit and a touch of nuts. They can easily be frozen, thawed and warmed for a hearty and healthy breakfast.
1. Preheat oven to 350?.
2. Combine flour, brown sugar, baking soda, cinnamon and salt in a large bowl. Stir in finely shredded carrots and the next five ingredients; make a well in center of the mixture. Combine oil and next 4 ingredients; stir with a whisk. Add oil mixture to flour mixture, stirring until just moist. Do not overmix.
3. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 350? for 25-30 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately; let cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. If desired, wrap in foil and reheat at 300 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 24 | ||
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Calories: 229 | ||
Calories from Fat: 51 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 153.4mg | 5 % | |
Potassium 213.7mg | 6 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 39.5g | ||
Protein 5g | 7 % | |
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: 229
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