healthy rise n shine breakfast muffins

Recipe by
Diane Atherton
PINE MOUNTAIN, GA

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!

yield 18 "small" (not mini and not large) muffins
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For healthy rise n shine breakfast muffins

  • 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 lg
    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)

How To Make healthy rise n shine breakfast muffins

  • 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.
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