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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
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Carrot-Raisin Muffins (vegan, very low fat)

Submitted by: GINAKINA

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.






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