Pumpkin Carrot Muffins, lowfat

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 1.4 g
  • Cholesterol: 31.5 mg
  • Sodium: 260.7 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Pumpkin Carrot Muffins, lowfat calories by ingredient


Introduction

Sweetened with agave syrup, maple syrup, and granulated fructose; no oil (lowfat yogurt used instead) Sweetened with agave syrup, maple syrup, and granulated fructose; no oil (lowfat yogurt used instead)
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    1/2 tsp cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon ground cloves
    1/8 teaspoon nutmeg
    2 tsp baking powder
    1 tsp baking soda
    1/4 tsp sea salt
    1/2 cup granulated fructose
    1/3 cup Greek-style lowfat vanilla yogurt
    1/4 cup agave syrup
    1/4 cup maple syrup
    1 15-oz can pumpkin
    2 eggs
    2 egg whites
    2 carrots, shredded

Directions

Preheat oven to 350˚. Grease muffin pan. In small bowl sift together flour, spices, baking powder, baking soda, and salt. In large bowl, beat eggs and egg whites together and then blend in rest of ingredients. Add dry ingredients and beat until well mixed. Spoon into muffin cups. Bake 30-35 minutes, or until knife inserted in center comes out clean.

Serving Size: Makes 12 standard-sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user DKDDM8.