Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 121.3
- Total Fat: 2.8 g
- Cholesterol: 8.9 mg
- Sodium: 138.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Grain Pumpkin Carrot Muffins calories by ingredient
Whole Grain Pumpkin Carrot Muffins
Submitted by: KELLY_RIntroduction
I've tweaked a different whole-grain recipe to make healthy pumpkin muffins good for a healthy snack or as part of a healthy breakfast. I've tweaked a different whole-grain recipe to make healthy pumpkin muffins good for a healthy snack or as part of a healthy breakfast.Number of Servings: 18
Ingredients
-
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat or oat bran
2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons ground flax
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/2 cup plain fat-free or low-fat yogurt
1/2 cup mashed ripe bananas (about 1)
1 cup plain canned pumpkin
1 large egg
1/2 cup chopped pitted dates
1/2 cup chopped walnuts
1 cup shredded carrot
Directions
Preheat oven 350ΒΊ. Place 18 muffin cup liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups and level with a knife. Combine flours through allspice in a large bowl; whisk together with a whisk or fork. Make a well in the center of mixture.
Combine banana, yogurt, pumpkin and egg; add to flour mixture, stirring just until moist.
Fold in dates, walnuts and shredded carrot.
Bake at 350ΒΊ for 18-22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on wire rack.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user KELLY_S.
Lightly spoon flours into dry measuring cups and level with a knife. Combine flours through allspice in a large bowl; whisk together with a whisk or fork. Make a well in the center of mixture.
Combine banana, yogurt, pumpkin and egg; add to flour mixture, stirring just until moist.
Fold in dates, walnuts and shredded carrot.
Bake at 350ΒΊ for 18-22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on wire rack.
Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user KELLY_S.
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