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Seasonal Breakfast Muffins is for Breakfast.

Seasonal Breakfast Muffins takes 10 minutes to prepare.

Seasonal Breakfast Muffins takes 25 minutes to cook.

Seasonal Breakfast Muffins makes 12 servings.

The ingredients for Seasonal Breakfast Muffins are:

1.25 Cups Whole Wheat Flour
3/4 Cups PB2 Powder
2 tsp Baking Soda
1 1/2 tsp Baking Powder
2 tsp ground cinnamon
1/2 cup of quick oats
1/2 stick of butter softened
1 Tbsp Smart Balance Oil
1 Medium ripe banana mashed
3/4 Cup of Honey
3/4 Cup Liquid Egg Whites
2 Cups shredded carrots (chopped in processor)
1 cup chopped rhubarb (chopped in processor)
Sprinkle unsweetened coconut on top of muffin cups (optional)

Here is how you make Seasonal Breakfast Muffins:

Prep- In food processor chop the shredded carrots and do the same with the rhubarb Prepare-Combine all dry ingredientsAdd honey, butter, banana, egg whites, oil and mix well.Stir in carrots and rhubarbPour into muffins cupsBake at 350 for 20-25 minutesServing Size:?Makes 12 Muffin

The nutritional information for Seasonal Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 222.3

• Total Fat: 6.8 g
• Cholesterol: 10.3 mg
• Sodium: 357.5 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.5 g
• Protein: 6.9 g