Mom’S Breakfast Muffins Recipe

Name: Mom’S Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Whole Wheat Flour; 3/4 cups Flaxseed Meal; 3/4 cups Oat Bran; 1/4 cups Brown Sugar; 1/4 cups Splenda; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 2 teaspoons Cinnamon; 1-1/2 cup Grated Or Finely Chopped Carrots; 2 whole Apples, Peeled, Cored And Chopped; 1/4 cups Raisins; 3/4 cups Nuts; 1/4 cups Agave Nectar; 1/2 cups Milk; 2 whole Eggs; 1 teaspoon Vanilla

Servings: persons

1-1/2 cup Whole Wheat Flour
3/4 cups Flaxseed Meal
3/4 cups Oat Bran
1/4 cups Brown Sugar
1/4 cups Splenda
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
2 teaspoons Cinnamon
1-1/2 cup Grated Or Finely Chopped Carrots
2 whole Apples, Peeled, Cored And Chopped
1/4 cups Raisins
3/4 cups Nuts
1/4 cups Agave Nectar
1/2 cups Milk
2 whole Eggs
1 teaspoon Vanilla

1
In a very large bowl, mix all the dry ingredients together - flour, flaxseed, oat bran, brown sugar, Splenda, baking soda, baking powder, salt and cinnamon. Whisk it all together to break up the clumps of brown sugar.
2
Mix in the carrots and apples. Note: you may grate or chop these. Mom uses her food processor to do the carrots then the apples. Just be careful about processing the apples. It's easy to end up with apple juice! You'll have to do the apples in a couple of batches.
3
Mix in the raisins and nuts.
4
Mix the wet ingredients together - agave nectar, milk, eggs and vanilla - and pour over everything in the large bowl. Mix well.
5
Grease or line 24 muffin cups. Fill them almost to the top - they won't rise very much.
6
Bake 15-20 minutes at 350F.
7
If you haven't gobbled them all down, store them in the refrigerator. They tend to get rancid quickly, probably because of the flaxseed. These freeze beautifully.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cup Whole Wheat Flour, 3/4 cups Flaxseed Meal, 3/4 cups Oat Bran, 1/4 cups Brown Sugar, and more.

Yes, Mom’S Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom’S Breakfast Muffins

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