Lisa's Healthy Carrot Cake Muffins
I adapted these from an amazing recipe on here called Healthy Carrot Cake. I substituted wholemeal flour for Allinson's wholemeal seed and grain, added a carrot, and substituted some of the brown sugar with Splenda to make it just a little more healthy. I also topped with a low fat icing and included in calorie count. Yum!
CALORIES: 208 |
FAT: 4.6g |
PROTEIN: 8.1g |
CARBS: 40.5g |