Breakfast Power Muffins

Serves 18
Prep Time 15 min
Cook Time 20 min
Print Recipe
With 8 grams of fibre, these power muffins are great as a grab-n-go breakfast. Alternatively, try them as a morning or mid-afternoon snack to keep you going!

Ingredients

  • 2 ½ cups (625 mL) All-Bran buds
  • ¼ cup (60 mL) ground flax seeds, divided
  • 2 cups (500 mL) 1% milk
  • 1 cup (250 mL) brown sugar
  • 2 eggs
  • ¼ cup (60 mL) molasses
  • 1 can (398mL) pumpkin purée
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole-wheat flour
  • 2 tsp (10 mL) baking powder
  • 2 tsp (10 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • ¼ tsp (1.25 mL) salt
  • ¼ cup (60 mL) roasted unsalted pumpkin seeds

Instructions

  • Step 1

    Preheat the oven to 350°F (175°C). Lightly spray 18 muffin cups with cooking spray or line the cups with paper liners.

  • Step 2

    In a large bowl, combine the All-Bran buds, 2 tablespoons (30 mL) flax, and milk. Set aside for 10 minutes. Add the brown sugar to the mixture. Add the eggs, one at a time, beating well after each addition. Add the molasses and pumpkin. Mix together and set aside.

  • Step 3

    In a separate bowl, mix together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and stir just until everything is combined.

  • Step 4

    Spoon the batter into the muffin cups. Sprinkle the pumpkin seeds and the remaining 2 tablespoons (30 mL) ground flax over the muffins.

  • Step 5

    Bake until a toothpick inserted into several muffins comes out clean, about 20 to 25 minutes.

Variations IconVariations

For a delicious change of taste, add dried fruit or vary the nuts and seeds.

Nutrition Facts

Per serving
Calories203
Fat3 g
Saturated Fat0.5 g
Trans Fat0 g
Carbohydrate39 g
Fibre8 g
Sugars20 g
Protein5 g
Sodium325 mg