Healthy Steusel topped Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
•3/4 cup unsweetened applesauce add to shopping list•1/3 cup packed brown sugar •2 egg whites •1 egg •2 tablespoons oil •1 teaspoon vanilla •1 1/2 cups all-purpose flour 1/2 cup whole wheat flour•1 1/2 cups shredded carrots •2 teaspoons ground cinnamon •1 teaspoon baking powder •1 teaspoon baking soda •1/2 teaspoon salt Streusel topping-2 Tbs butter spread2 Tbs brown sugar2 Tbs whole wheat flour
1.Preheat the oven to 400°F. Coat a 12-cup no-stick muffin tin with no-stick spray.
2.In a medium bowl, combine the applesauce, brown sugar, egg whites, egg, oil, and vanilla. Mix well.
3.In a large bowl, combine the flour, carrots, cinnamon, baking powder, baking soda, and salt. Mix well. Add the applesauce mixture. Stir until just blended. Pour into the prepared muffin tin, filling the cups three-fourths full. Make streusel topping by mixing the remaining cinnamon, butter spread, and flour. Sprinkle ontop of the muffins before they go in the oven.
4.Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user SARAMARTINI.
2.In a medium bowl, combine the applesauce, brown sugar, egg whites, egg, oil, and vanilla. Mix well.
3.In a large bowl, combine the flour, carrots, cinnamon, baking powder, baking soda, and salt. Mix well. Add the applesauce mixture. Stir until just blended. Pour into the prepared muffin tin, filling the cups three-fourths full. Make streusel topping by mixing the remaining cinnamon, butter spread, and flour. Sprinkle ontop of the muffins before they go in the oven.
4.Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user SARAMARTINI.
Nutritional Info Amount Per Serving
- Calories: 150.7
- Total Fat: 3.6 g
- Cholesterol: 15.4 mg
- Sodium: 272.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
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