A few days ago, my wife was baking cakes for her mother, and decided to take a crack at a new recipe for harvest muffins. These turned out to be excellent, and at 153-calories and 2-grams of fiber per muffin, the kids loved them. These fit the bill as a light breakfast for me, or healthy snacks for preschoolers. Who knew fiber could taste so good?
Healthy Harvest Muffins
Photo credit sling
Ingredients
- Wheat flour – 1 cup
- Oats – 1 cup
- Baking Soda – 3 tsp
- Cinnamon – 2 tsp
- Sugar – 1 cup
- Apple butter – 3/4 cup
- Buttermilk – 3/4 cup
- Vanilla Protein Powder – 3 tbsp
- Eggs – 3
- Raisins – 1/2 cup
- Chopped walnuts – 1/2 cup
- Flaked coconut – 1/2 cup
- Pineapple tidbits (with juice) – 1 cup
- Shredded carrots – 2 cups
- Olive Oil – 3 tbsp
Preheat oven to 350-degrees Fahrenheit.
Blend together wheat flour, oats, baking soda, cinnamon, sugar, and protein powder. In a separate container, mix apple butter, buttermilk, eggs, and olive oil. Pour liquid mixture into dry powder blend with mixing. Blend until homogeneous.
Into the mix, cut the raisins, walnuts, coconut, carrots, and pineapple. Mix gently.
Prepare a muffin pan using baking spray to avoid sticking. Spoon mixture into individual muffin cups, until each cup is nearly full, as these muffins don’t rise much. Bake 20-minutes, or until golden brown and mixture comes clean to a toothpick. Cool and serve.
Makes 24-regular sized muffins.
Nutrition
- Calories: 153
- Fat: 5-grams
- Carbohydrates: 20-grams
- Protein: 4-grams
- Fiber: 2-grams
I’m going to give these a go!