Breakfast Power Muffins
Light and delicious.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup brown sugar
- 1 cup canola oil
- 3 eggs beaten
- 1/2 cup rolled oats uncooked
- 1/2 cup flaked coconut handful
- 1 cup raisins mixed golden and regular
- 2 cups carrots shredded
- 8 oz crushed pineapple drained with juice reserved
- 1/2 - 3/4 cup applesauce ( i used cinnamon applesauce)
- 1/2 cups english walnuts (optional)
- Carbohydrate 40.3701754408093 g
- Cholesterol 23.265 mg
- Fat 12.1861549218431 g
- Fiber 2.03382726721375 g
- Protein 2.97961268230505 g
- Saturated Fat 1.47602887663072 g
- Serving Size 1 1 Serving (110g)
- Sodium 5536.93323501333 mg
- Sugar 38.3363481735955 g
- Trans Fat 0.67008024177514 g
- Calories 272 calories
1. Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins. 2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. In a bowl, blend. Add remaining ingredients do not drain pineapple. Fill each muffin cup about 3/4 full. 4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
