Healthy Breakfast Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 230 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 16 milligrams
- Sodium
- 277 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 6 grams
- Protein
- 7 grams
- Sugar
- 13 grams
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
Butter or cooking spray, for greasing the pan
1/2 cup almond meal
1/2 cup flaxseed meal
1/2 cup oat bran
1/2 cup spelt flour
1/2 cup whole wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 egg
1 egg white
3/4 cup (plus or minus) buttermilk
1/2 cup Applesauce, recipe follows
2 ripe bananas, mashed
1 cup walnuts, chopped
1/2 cup raisins
Applesauce:
6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Directions
- Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
- In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
- Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
Applesauce:
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.