Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 97.7
- Total Fat: 1.0 g
- Cholesterol: 23.1 mg
- Sodium: 308.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
View full nutritional breakdown of Whole-Wheat Carrot Cake Muffins calories by ingredient
Whole-Wheat Carrot Cake Muffins
Submitted by: KYRAZYIntroduction
Delicious, easy to make, nutritious and healthy! Delicious, easy to make, nutritious and healthy!Number of Servings: 24
Ingredients
-
2 C Splenda
1 C cooked pinto beans mashed
3 Eggs
2 C Shredded Carrots
1 C Crushed Pineapple drained
3 C Whole Wheat Flour
1 tsp Salt
1 Tbsp Baking Soda
2 tsp Vanilla
1 tsp Cinnamon
1 C Raisins soaked in warm water for 10 mins.
Tips
The mashed pinto beans replace 1 cup of oil and add fiber.
Directions
Prepare muffin pans. Beat together Sugar, Eggs, Pinto Beans. Add Carrots, Pineapple, Raisins and Vanilla. Combine dry ingredients in separate bowl and combine with the wet ingredients. Pour into muffin cups. Bake at 350 for 20-25 minutes
Serving Size: 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KYRAZY.
Serving Size: 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KYRAZY.
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