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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.3
  • Total Fat: 8.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 350.5 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 8.3 g

View full nutritional breakdown of Irene's Large Carrot and AppleSauce Breakfast Muffins calories by ingredient
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Irene's Large Carrot and AppleSauce Breakfast Muffins

Submitted by: LOSERIRENE

Introduction

These are really large muffins, meant to be eaten as a meal on their own.

Or, you can use the small muffin pans to make 16 mini muffins.
These are really large muffins, meant to be eaten as a meal on their own.

Or, you can use the small muffin pans to make 16 mini muffins.

Number of Servings: 8

Ingredients

    Whole Wheat Flour, 1 cup
    All-Purpose White Flour, 1 cup
    Canola Oil, .25 cup
    Applesauce, unsweetened, .75 cup
    Baking Soda, 1 tsp
    Egg Substitute, 1 cup
    Oats, .25 cup
    Baking Powder, 2 tsp
    Nutmeg, ground, 1 tsp
    Carrots, raw, 1 cup, grated
    Brown Sugar, .75 cup, packed
    Cinnamon, ground, 2 tsp
    Vanilla, 1 tsp

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine egg substitute, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.

Spoon into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes.

Serve with light fruit jam.

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERIRENE.






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Member Ratings For This Recipe

  • These were great!! Moist, easy, tastey!! Thanks for sharing the recipe! - 4/8/09

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  • I was looking for breakfast ideas that are high in protein and fiber. These muffins are tasty and easy to make (I bought carrots already shredded). I didn't give them 5 stars because they are a tad dry, but I enjoyed them plain with my morning coffee. I would make these again. - 8/13/08

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