Blueberry Carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2/3 cup oat flour2/3 cup gluten-free flour1 Tbsp baking powder*dashes of cinnamon optional*1/4 cup vegan margarine3/4 cup carrot, pureedmedium apple, pureed medium banana, mashed1 tsp. vanilla extract1/2 cup orange juice (not from concentrate)1 cup frozen blueberries1 Tbsp gluten-free flour
Preheat oven to 400F. Combine first 3 ingredients in large bowl, (add cinnamon), make a well in the middle. In a second bowl beat/whisk margarine and pureed carrot and apple. Beat in egg, then orange juice and vanilla (will be liquidy) just until margarine is well mixed in. Fold in wet ingredients to dry (don't over stir). should be lumpy. Set aside. In small bowl toss blueberries and remaining flour together (I add a bit of cinnamon here too) . Add blueberries to muffin mix and stir just until mixed in. Spray muffin tins with cooking spray or grease them. Divide batter evenly in the muffin cups (I make 18). Bake in middle rack of oven for 15-18 minutes. Times vary.
These do not rise very much.
*I put all the wet ingredients (including the margarine) into my magic bullet and puree it all together (much better mixed than in bowl).
Serving Size: makes 16-18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user _JACKSMOM_.
These do not rise very much.
*I put all the wet ingredients (including the margarine) into my magic bullet and puree it all together (much better mixed than in bowl).
Serving Size: makes 16-18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user _JACKSMOM_.
Nutritional Info Amount Per Serving
- Calories: 69.7
- Total Fat: 3.5 g
- Cholesterol: 10.3 mg
- Sodium: 138.9 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.3 g
- Protein: 1.4 g
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