Rhonda's Vegan Carrot Muffins

Name: Rhonda''s Vegan Carrot Muffins Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 40
Ingredients: Wheat bran crude 2 cup; Buckwheat 1 cup; Whole Wheat Flour 1 cup; Organic All-Purpose White Flour 1.5 cup; Baking Powder 4 tsp; Cinnamon ground 1 tbsp; Baking Soda 1 tsp; Palm Sugar 1.3 cup; Fat Free Soy Milk-vanilla 2 cup (remove); Flax Seed Powder Organic tradition Sprouted 4 tbsp; Carrots raw 6 cup grated; Vanilla Extract 1 tbsp

Minutes to Prepare: 30
Minutes to Cook: 35

Number of Servings: 40

Ingredients

Wheat bran, crude, 2 cup Buckwheat, 1 cup Whole Wheat Flour, 1 cup Organic All-Purpose White Flour, 1.5 cup Baking Powder, 4 tsp Cinnamon, ground, 1 tbsp Baking Soda, 1 tsp Palm Sugar 1.3 cup Fat Free Soy Milk-vanilla, 2 cup (remove)Flax Seed Powder Organic tradition Sprouted, 4 tbsp Carrots, raw, 6 cup, grated Vanilla Extract, 1 tbsp

Directions

Grate carrots and mix all ingredients together. Spoon into muffin tins and bake for 35 minutes at 375 degrees.

Serving Size: makes 40 muffins

Number of Servings: 40

Recipe submitted by SparkPeople user RCARLIN1.

Servings Per Recipe: 40

Nutritional Info Amount Per Serving

Calories: 89.7
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 102.5 mg
Total Carbs: 20.0 g
Dietary Fiber: 3.0 g
Protein: 2.6 g

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