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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.4
  • Total Fat: 7.7 g
  • Cholesterol: 79.9 mg
  • Sodium: 189.3 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Carrot and Apple Muffins calories by ingredient
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Carrot and Apple Muffins

Submitted by: SANDUR123

Introduction

This a a nice tasty muffin, I halfed the oil (from 1 cup) and found they still turned out great. As you might have noticed it is sugar free. I have used this same base recipe and put mashed banana and pumpkin in (caloric values would change then of course) This a a nice tasty muffin, I halfed the oil (from 1 cup) and found they still turned out great. As you might have noticed it is sugar free. I have used this same base recipe and put mashed banana and pumpkin in (caloric values would change then of course)
Number of Servings: 24

Ingredients

    Olive Oil, .5 cup
    Egg, fresh, 2
    Flax Seed Meal (ground flax), 4 tbsp mixed into 1/3 cup warm water
    Carrots, raw, 1 cup, grated
    Apples, fresh, 1 cup, grated
    Baking Soda, 2 tsp mixed into 2T hot water (let cool slightly before mixing in)
    Baking Powder, 2 tsp
    Oat Bran, 1 cup
    Wheat bran, 1 cup
    Whole Wheat Flour, 1 cup
    Vanilla Extract, 1 tsp
    Cinnamon, ground, 1 tsp
    Cloves, ground, 1 tsp
    Ginger, ground, 1 tsp

Tips

I have added other spices as well to add different flavours. You can remove the flax but then you will have to add more liquid to get the right consistancy. IF you want to go egg free use the egg substitiute of 1T Flax meal with 3T water. You can use this egg sub for any recipe as long as the egg isnt the leavaning agent (if it has either or both baking soda and baking powder your okay to do the swap- other wise you will need to add either the baking soda or baking powder as well)


Directions

Preheat oven to 350
Mix flaxmeal into 1/3 C warm water
Mix baking soda into 2T hot water

Mix ingredients in order given. If its too dry add abit of liquids to bring it to the right consistancy. Bake at 350 for 25-35 minutes or until tester comes out clean

Serving Size: 24 small muffins

Number of Servings: 24

Recipe submitted by SparkPeople user SANDUR123.






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