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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.6
  • Total Fat: 5.8 g
  • Cholesterol: 15.8 mg
  • Sodium: 160.2 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Lunch Pail Muffins calories by ingredient
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Lunch Pail Muffins

Submitted by: FIT_ARTIST

Introduction

adapted from EAT CLEAN DIET COOKBOOK for FAMILY & KIDS.
This recipe has been adapted slightly. The array of different flours required to make POWER FLOUR are a little difficult to find at your local grocer, so I used a few of the flours mentioned in the POWER FLOUR recipe.

adapted from EAT CLEAN DIET COOKBOOK for FAMILY & KIDS.
This recipe has been adapted slightly. The array of different flours required to make POWER FLOUR are a little difficult to find at your local grocer, so I used a few of the flours mentioned in the POWER FLOUR recipe.


Number of Servings: 12

Ingredients

    1/2 cup spelt flour
    1/2 cup whole wheat flour
    1/2 cup brown rice flour
    1 cup old-fashioned oats
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp cinnamon
    pinch nutmeg
    1/2 tsp sea salt
    1 cup unsweetened applesauce
    2 egg whites + one egg yolk
    1/2 cup skim milk soured with 1 tsp lemon juice
    1/2 cup pureed carrots
    1/2 cup agave nectar
    1/4 cup safflower oil
    1 tbsp vanilla extract

Directions

Preheat oven to 400 degrees. Line muffin tin with paper liners.
In a large bowl, combine all dry ingredients. In another bowl, combine all wet ingredients. Pour into dry ingredients and mix JUST until blended. Fill muffin cups with batter.
Bake for 20 minutes or until golden brown.

Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user HAWGWILD1.





TAGS:  Snacks |

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