Full of heart healthy ingredients, these delightful breakfast muffins will keep you full and can help lower your cholesterol!
Per serving: 297 Calories, 14 g Total Fat, 1.5 g Saturated Fat, 0.2 g Trans Fat, 83 mg Sodium, 36.4 g Carbohydrate, 4 g Fibre, 16.3 g Sugars, 13.5 g Added Sugars, 7.4 g Protein Carbohydrate Choices: 2
Preheat oven to 375°F (180°C). Line a muffin tin with 12 large paper muffin liners.
In a large bowl, whisk together all of the dry ingredients.
In a medium bowl, whisk together all of the wet ingredients.
Pour wet ingredients into the dry ingredients and stir just to combine.
Using a large ice cream scoop, scoop the mixture equally into the muffin liners.
Bake for 25 to 30 minutes or until a cake tester inserted into centre of a muffin comes out clean.
Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
Can be stored in a covered container for 2 to 3 days or frozen for up to 3 months.