Breakfast

Whole Wheat Blueberry Carrot Nut Bran Muffins is for Breakfast.

Whole Wheat Blueberry Carrot Nut Bran Muffins takes 30 minutes to prepare.

Whole Wheat Blueberry Carrot Nut Bran Muffins takes 20 minutes to cook.

Whole Wheat Blueberry Carrot Nut Bran Muffins makes 20 servings.

The ingredients for Whole Wheat Blueberry Carrot Nut Bran Muffins are:

3/4 cup King Arthur 100% Unbleached White Whole Wheat Flour
1/2 cup Flour - Gold medal all purpose flour
1/2 cup *Flax Seed Meal (ground flax)
1 cup Steel Cut Oats, dry
1/5 cup Splenda
1 Tbsp. Baking Powder
2 tsp Cinnamon, ground
1/4 tsp. tsp Salt
2 cup (1 serving) Kellogg's All-Bran Cereal
2 cup Milk, 1%
1 tsp Vanilla Extract
2 Egg whites, large
1/4 cup Motts Natural Apple Sauce, 4 oz snack cup
1 cup Carrots grated
1/2 cup Blueberries Dried Kirkland/Costco
1/2 cup, chopped Pecans

Here is how you make Whole Wheat Blueberry Carrot Nut Bran Muffins:

oven 400 *, bake 20 minutes, lightly spray pans with non stick coatingCombine All-Bran with milk, apple sauce, egg whites and vanilla - let set 20 minutesCombine flours, oats, flax, Splenda, baking powder, salt, cinnamonStir together all ingredients above with blueberries, carrots and pecansEvenly divide to make 20 regular sized muffins.Serving Size: Makes 20 muffinsNumber of Servings: 20Recipe submitted by SparkPeople user GRANDMABABA.

The nutritional information for Whole Wheat Blueberry Carrot Nut Bran Muffins is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 129.7

• Total Fat: 4.1 g
• Cholesterol: 1.2 mg
• Sodium: 139.1 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.9 g
• Protein: 5.1 g

The dietary needs meet for Whole Wheat Blueberry Carrot Nut Bran Muffins is Sugar Free