Lisa's Healthy Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
6 egg whites 1 cup brown sugar 2 tbsp cinnamon 1 tsp nutmeg 1.5 tsp vanilla essence0.5 cup Splenda 1 jar ( 280 g ) applesauce ( very limited for choice in the UK )1 cup 2% milk 2 tbsp baking powder 2.5 cups Allinson's wholemeal seed and grain flour 0.5 cup white flour 3 large carrots, shredded75 grams crushed walnuts - I saved 25 grams to sprinkle on top! Icing: 250g extra light cream cheese 150g half fat sour cream 0.5 cup Splenda
Combine egg whites, apple sauce, milk, sugar, Splenda, cinnamon, nutmeg, and vanilla. Then stir in flour and baking soda. Last, add carrots and walnuts. Bake at 175C for 20-30 minutes or until you can poke with a clean fork.
Meanwhile, mix cream cheese, sour cream, and Splenda for topping.
Once out of oven, ice and sprinkle with chopped walnuts for an amazing treat at just about 200 calories and less than 5 grams fat!
Makes 20 muffins/cakes
Number of Servings: 20
Recipe submitted by SparkPeople user LHARRISO1.
Meanwhile, mix cream cheese, sour cream, and Splenda for topping.
Once out of oven, ice and sprinkle with chopped walnuts for an amazing treat at just about 200 calories and less than 5 grams fat!
Makes 20 muffins/cakes
Number of Servings: 20
Recipe submitted by SparkPeople user LHARRISO1.
Nutritional Info Amount Per Serving
- Calories: 208.0
- Total Fat: 4.6 g
- Cholesterol: 1.0 mg
- Sodium: 83.1 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 3.8 g
- Protein: 8.1 g
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