L.R. Carrot cake muffins with flax and oat bran
- Number of Servings: 24
Ingredients
180g (1-1/2 cup) whole wheat flour30g (1/3 cup) ground flaxseed110g (1 cup) oat bran194g (1 cup) sucanat or brown sugar1 T. baking powder2 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. allspice1/2 tsp. salt65g (1 cup) unsweetened coconut3 eggs, lightly beaten2 T. oil1 cup buttermilk436g (4 cup) shedded carrots12oz. crushed pineapple with juice
Preheat oven to 375. Spray 24 muffin cups with non-stick spray.
In a large bowl, combine all the dry ingredients including coconut. In another bowl, combine remaining ingredients. Stir wet into dry just until moistened. Divide among prepared muffin cups. Bake for about 20 minutes or until done. Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
In a large bowl, combine all the dry ingredients including coconut. In another bowl, combine remaining ingredients. Stir wet into dry just until moistened. Divide among prepared muffin cups. Bake for about 20 minutes or until done. Makes 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 4.3 g
- Cholesterol: 26.6 mg
- Sodium: 133.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.5 g
- Protein: 3.0 g
Member Reviews