Breakfast Power Muffins

Light and delicious

Cuisine: English

Main Ingredient: Carrots

Category: Bread

Difficulty: 1/10

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recipe by Admin
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Breakfast Power Muffins

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Prep Time:
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1 cupall-purpose flour
1 cupwhole wheat flour
2 teaspoonsbaking soda
1 teaspoonbaking powder
1/4 teaspoonsalt
1 teaspooncinnamon
3/4 cupwhite sugar
3/4 cupbrown sugar
1 cupcanola oil
3Eggs; beaten
1 teaspoonvanilla extract
1/2 cuprolled oats; uncooked
1/2 cupflaked coconut; handful
1 cupraisins; mixed golden and regular
2 cupscarrots; shredded
8 ouncecrushed pineapple; drained with juice reserved
1/2 - 3/4 cupapplesauce; ( I used cinnamon applesauce)
1/2 cupsEnglish walnuts; (optional)


11. Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins.
2 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.
3 4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
  • Breakfast Power Muffins

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