Carrot Muffins GI Book
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat flour1/2 cup wheat bran1/2 cup flaxseed1/4 cup Stevia in the Raw2 teaspoons baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1 teapoon ground ginger1/4 teaspoon real salt1 cup Almond Milk unsweetened1/2 cup liquid egg1/4 cup Walnut Oil1 teaspoon orange extract1 1/2 cup finely grated carrots1/2 cup raisins, softened in hot water for 10 minutes and drained1/3 cup chapped peacans
Preheat owen 375, line 12 -cup muffin tin with liners
Combine whole wheat flour, wheat bran, flaxseed,
stevia, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
In another bowl wisk almond milk, liquid egg, oil and orange extract. Stir in the carrots, raisins and pecans. Add flour mixture and stir until just combined. Divide among 12 muffins cups.
Bake the muffins until toothpick inserted in the center of a muffin comes out clean. 20 to 25 minutes.
Store room temperature for 2 days. Can freeze for up to a month. Wrap in plastic wrap and foil. Store in ziploc bag
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYCRJ.
Combine whole wheat flour, wheat bran, flaxseed,
stevia, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
In another bowl wisk almond milk, liquid egg, oil and orange extract. Stir in the carrots, raisins and pecans. Add flour mixture and stir until just combined. Divide among 12 muffins cups.
Bake the muffins until toothpick inserted in the center of a muffin comes out clean. 20 to 25 minutes.
Store room temperature for 2 days. Can freeze for up to a month. Wrap in plastic wrap and foil. Store in ziploc bag
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYCRJ.
Nutritional Info Amount Per Serving
- Calories: 154.8
- Total Fat: 8.6 g
- Cholesterol: 1.0 mg
- Sodium: 363.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.8 g
- Protein: 3.9 g
Member Reviews