Hearty Breakfast Muffins Recipe

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Mar 08, 2013

Before using the oats in this recipe, I ran them through the food processor to get a finer consistancy. I also did not have dried cherries, I substituted Craisins. I got twelve biggish muffins out of one recipe. Baked at 350*, they were done at a little over 22 minutes. These were VERY good, perfectly sweet, moist and slightly chewy and packed with all kinds of yummy goodies. The whole family loved them. DELICIOUS.

—Sarah Jo

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Mar 20, 2013

I really, really enjoyed these healthy muffins, so did my almost 2 year old daughter and my husband. They were delicious and moist. We are striving to reduce processed foods and this was a perfect addition to our meal plans. I almost exactly followed the recipe. I substituted coconut oil for the vegetable oil (1/2 cup for 1/2 cup) and didn't add the pecans because I didn't have any on hand and I wasn't sure if my daughter would eat them anyway. My yogurt was Greek yogurt. My only regret is not doubling this batch. I felt great about letting my daughter eat these for dinner because of all the veggies and fruit. These muffins barely rise, so fill your muffin tins completely.

—Jessica

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7 Ratings

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Mar 10, 2013

I used soy milk instead of yogurt, spelt flour instead of whole wheat, and raisins instead of cherries. I replaced the brown sugar with half the amount of honey, and found that these were VERY sweet muffins. I love the color, texture and taste of these moist muffins! When I make them again, I will plan of freezing some, as I'm sure they will freeze well! Thanks for the recipe.

—sueb

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Apr 26, 2013

I substituted a shredded apple (with peel) for the zucchini and used honey flavoured Greek yogurt. These were delicious and even got top marks from my picky husband. This recipe excites me because I can have a lot of fun with substitutions and experiment with flavours. I will definitely make this again and again! Thank you for posting.

—Helen

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May 13, 2013

Probably the best muffin recipe that I have made. Super moist.

—carpes

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Apr 27, 2013

Moist and delicious! I substituted half the oil with apple sauce and 1/4 cup Splenda for the brown sugar. I will make these again!

—Kodiak kitt

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Apr 21, 2013

Great muffins! Very moist and dense. I added a little vanilla and used Craisins instead of dried cherries, but other than that didn't change anything. I cooked mine for the full 22 minutes to bake - and maybe could have used a few more.

—KIERAJANE

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Nutrition

Calories
227 kcal
11%

Carbohydrates
31.7 g
10%

Cholesterol
36 mg
12%

Fat
10.1 g
16%

Fiber
3.9 g
16%

Protein
4.5 g
9%

Sodium
388 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hearty Breakfast Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 227
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 2.2g 11 %
Cholesterol 36mg 12 %
Sodium 388mg 16 %
** Potassium 265mg 7 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 3.9g 16 %
Protein 4.5g 9 %
Sugars 16.7g
Vitamin A 36 %
Vitamin C 9 %
Calcium 5 %
Iron 11 %
** Thiamin 14 %
** Niacin 15 %
** Vitamin B6 12 %
** Magnesium 13 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.