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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 5.6 g
  • Cholesterol: 35.6 mg
  • Sodium: 139.2 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Carrot-Apple Raisin Muffins calories by ingredient
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Carrot-Apple Raisin Muffins

Submitted by: LEAN-N-LEXY

Introduction

Lightly sweet and packed with fruit and fiber, these muffins have staying power for breakfast or a hefty snack. I've reworked a few similar recipes I've seen online, cutting sugar and oil significantly. Lightly sweet and packed with fruit and fiber, these muffins have staying power for breakfast or a hefty snack. I've reworked a few similar recipes I've seen online, cutting sugar and oil significantly.
Number of Servings: 18

Ingredients

    2 c. whole wheat flour
    3/4 c. granulated sugar
    2 tsp. baking powder
    2 tsp. cinnamon
    1/2 tsp. salt
    2 c. grated carrot

    1 apple, cored and chopped
    1/2 c. raisins
    (optional 1/3 c. reduced fat flaked coconut, nutrition IS included in calculations though)
    3 eggs
    1/3 c. canola oil
    2 tsp. vanilla extract



Directions

Preheat oven to 350 degrees. Line muffin cups with paper liners.

Stir together first five ingredients in a large bowl, being sure to incorporate baking powder and salt evenly through the mixture. Add in the carrot, chopped apple, raisins and optional coconut, coating all the fruits and vegetables with flour mixture.

In a small bowl lightly beat together the egg, oil and vanilla. Pour egg mixture over flour and veggie-fruit mix in the large bowl and stir just until everything is moistened. It will be a very thick batter.

Scoop into paper lined muffin cups -- fill about seven-eighths full. Bake for approximately 20 minutes or until done (tops are dry and don't spring back when touched). Cool on wire rack.

Makes about 18 regular size (2 1/2") muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user ECLECKTIC1.






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