Carrot-Raisin Muffins (vegan, very low fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 91.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 185.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.1 g
- Protein: 3.2 g
View full nutritional breakdown of Carrot-Raisin Muffins (vegan, very low fat) calories by ingredient
Introduction
These are slightly adapted from Vegan with a Vengeance. They're really great for breakfast with a some vegan "cream cheese" and a big glass of soymilk. These are slightly adapted from Vegan with a Vengeance. They're really great for breakfast with a some vegan "cream cheese" and a big glass of soymilk.Number of Servings: 12
Ingredients
-
1/2 cup raisins
1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup splenda
1/2 tsp salt
1 cup rice or soy milk
1/4 cup unsweetened applesauce
1 tsp vanilla extract
2 cups grated carrot
Directions
1. Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray.
2. Soak raisins in a bowl of hot water to rehydrate.
3. Sift flour, baking powder, baking soda, cinnamin, nutmeg, splenda, and salt in a large bowl.
4. Add milk, vanilla, and applesauce and mix until just combined.
5. Fold in carrots, then fold in raisins.
6. Fill muffin tins 3/4 of the way full, and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let cool, and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GINAKINA.
2. Soak raisins in a bowl of hot water to rehydrate.
3. Sift flour, baking powder, baking soda, cinnamin, nutmeg, splenda, and salt in a large bowl.
4. Add milk, vanilla, and applesauce and mix until just combined.
5. Fold in carrots, then fold in raisins.
6. Fill muffin tins 3/4 of the way full, and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let cool, and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GINAKINA.