Breakfast Muffins

I’m someone who isn’t a morning person. I love to eat and cook, but mornings are one of those times that if I’m not really inspired, breakfast is just a chore. Any time that I can find a delicious recipe for breakfast, I’m always excited. I love things that don’t require forethought and these muffins fit the bill. They are tender, moist and delicious. The whole cranberries add a wonderful tart flavor. If you’ve only got dried cranberries, use half of the amount, since dried cranberries add several points to each muffin. The sliced almonds add a little crunch and the whole wheat flour provides whole grain goodness. If you’re concerned about whole wheat products being grainy – make sure you get a whole wheat flour that’s very finely ground. If it’s finely ground, you won’t be able to tell the difference, and you’ll love these wonderful breakfast muffins!

Breakfast Muffins

Whole grain muffins with tart cranberries and crunchy almonds that are perfect for breakfast on the go or as a snack.

Ingredients

  • 1 Tbsp oil
  • 2 Tbsp honey (more to taste, if desired)
  • 1/2 cup unsweetened apple sauce
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 1 cup cranberries

Instructions

  1. Preheat the oven to 350 degrees F and line a muffin tin with muffin papers.
  2. Mix together the dry ingredients (flour, baking powder and salt) and set aside.
  3. Mix together the wet ingredients (oil, honey, applesauce, eggs, vanilla and milk) and add to the dry ingredients. Mix until well combined.
  4. Fold in the almonds and cranberries.
  5. Evenly divide the batter into the prepared muffin pan.
  6. Bake for 20 – 22 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Cool slightly, but serve warm.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie

Number of servings (yield): 12

Culinary tradition: USA (General)

Calories: 134

Fat: 5.7

Protein: 6.2

Entire recipe makes 11 servings

Serving size is about 1 muffin.

Each serving = 5 Smart Points/4 Points

PER SERVING: 134 calories; 5.7g fat; .8g saturated fat; 19.6g carbohydrates; 5g sugar; 6.2g protein; 4.1g fiber

8 Comments

  1. These are dense, and dry.
    I feel like I wasted ingredients making this.

  2. I made these last night, and they were not very appetizing. As others have stated, they were hard & dry. I should have read the reviews before all of my hard work. This recipe needs some tweaking.

  3. Tiffany Kampff Reply

    Mine came out hard and dry :( not sure where I went wrong… My dough was very sticky to begin with seemed like I need more “wet” ingredients

  4. Be prepared for a very heavy texture to these muffins. I followed the recipe exactly, using Craisins instead of cranberries, and I added a sprinkle of sliced almonds on top to make the muffins look more like the photo. Still, I was not pleased with the taste or texture of the final product, so I would not bake these again.

    • Lisa Coffman Reply

      You can use either craisins or cranberries, but use 1/2 as many craisins to get the same points.

  5. These look so yummy! I think I’ll add some orange zest to the batter because I love orange and cranberry together :)

  6. I’m going to try this recipe, it seems yummie to me as well :)

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