Healthy Breakfast Recipes: Seminary Muffins | Submitted By: Christa Adams

1 egg1 1/3 cups mashed ripe banana3/4 cup packed brown sugar1/3 cup applesauce1 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda2 teaspoons baking powder1 1/4 teaspoons salt1 teaspoon ground cinnamon1 cup quick cooking oats1/2 cup semisweet chocolate chips1/2 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan. In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups. Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving. Amount Per Serving  Calories: 183 | Total Fat: 3.2g | Cholesterol: 18mg

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Sweet Potato Graham Muffins

Made with whole wheat flour, nonfat yogurt and hearty sweet potatoes, these muffins are a gently sweet, welcome snack during a season full of indulgences. If you like, add a teaspoon of ground cinnamon or cardamom to the batter.

1 1/2 cups whole wheat pastry flour
1 cup coarse graham cracker crumbs, divided
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3/4-pound) sweet potato, peeled and grated
3 tablespoons butter, at room temperature
1 (6-ounce) container plain nonfat yogurt
2 eggs
1/4 cup finely chopped pecans or walnuts

Preheat oven to 375°F. Line a 12-muffin tin with cupcake papers; set aside.

In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside.

In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

Per serving (1 muffin/80g-wt.): 190 calories (60 from fat), 6g total fat, 2.5g saturated fat, 45mg cholesterol, 310mg sodium, 29g total carbohydrate (3g dietary fiber, 11g sugar), 4g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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Healthy Breakfast Recipes: Alan's Ultimate Bran Muffins | Submitted By: Jay

1 cup whole wheat flour1 cup wheat germ2 3/4 cups wheat bran2/3 cup oat bran2 teaspoons baking powder2 teaspoons baking soda2 teaspoons ground ginger1 tablespoon barley malt flour3 tablespoons vegetable oil2/3 cup honey1 1/4 cups reduced-fat milk1 cup low-fat plain yogurt2 eggs, beaten1 cup raisinsPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour. In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Amount Per Serving  Calories: 281 | Total Fat: 7.2g | Cholesterol: 39mg

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Caramel Apple Muffins (Pillsbury)

Caramel Apple Muffins (Pillsbury)

on October 01, 2010
Recipe #438526

These are close to impossible to resist! They're so easy to whip up! These muffins, from Pillsbury, will be your go-to muffin for the season! Try them today!

Serving Size: 1 (81 g)

Servings Per Recipe: 14

Amount Per Serving% Daily ValueCalories 246.5 Calories from Fat 6727%Total Fat 7.4 g11%Saturated Fat 4.2 g21%Monounsaturated Fat 1.9 g9%Polyunsaturated Fat 0.6 g3%Trans Fat 0.0 g0%Cholesterol 32.3 mg10%Sodium 216.1 mg9%Potassium 117.1 mg3%Magnesium 14.0 mg0%Total Carbohydrate 41.9 g13%Dietary Fiber 1.0 g4%Sugars 25.5 g102%Protein 3.7 g7%

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Healthy Breakfast Recipes: Low-Fat Blueberry Bran Muffins | Submitted By: 3LIONCUBS

1 1/2 cups wheat bran1 cup nonfat milk1/2 cup unsweetened applesauce1 egg2/3 cup brown sugar1/2 teaspoon vanilla extract1/2 cup all-purpose flour1/2 cup whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 cup blueberriesPreheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Amount Per Serving  Calories: 123 | Total Fat: 0.9g | Cholesterol: 18mg

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