Breakfast Power Muffins

Light and delicious.

Category: Bread

Cuisine: not set

☆☆☆☆☆

2 reviews

Ready in 45 minutes

by rebeccaleecloud-hamilton

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 cup white sugar

3/4 cup brown sugar

1 cup canola oil

3 Eggs beaten

1 teaspoon vanilla extract

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)

Directions

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.

Reviews

☆☆☆☆

This was great for the blizzard of 2016. I went heavy on the carrots. It made 24 muffins plus enough for a little bread loaf. A great alternative to Chocolate Chip Cookies.

AbbyWagner

☆☆☆☆☆

These are not only great tasting, they are good for you. I add chia seeds for an extra healthy muffin

rebeccaleecloud-hamilton

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