Carrot Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
12 oz carrot juice (I juiced my own carrots)2 egg whites3 tbsp oil of choice (I used olive)1 3/4 c flour of choice (I used unbleached white)1 c rolled oats1 c raisens1/2 c sugar of choice (I used palm)1 tbsp baking soda1 tsp cinnimon1/2 tsp nutmeg
Preheat oven to 400.
Combine wet ingredients, whisk (I added some pump from my carrots, as I juiced them fresh).
Combine dry ingredients. Then add the wet ingredients to the dry ingredients. Mix until completely moistened.
Batter will be thin. These muffins do not rise much, so fill close to the top of your muffin pan. I do not use cupcake wrappers, as these tend to really stick to the paper. Bake for 20 mins
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KELLONIUM.
Combine wet ingredients, whisk (I added some pump from my carrots, as I juiced them fresh).
Combine dry ingredients. Then add the wet ingredients to the dry ingredients. Mix until completely moistened.
Batter will be thin. These muffins do not rise much, so fill close to the top of your muffin pan. I do not use cupcake wrappers, as these tend to really stick to the paper. Bake for 20 mins
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KELLONIUM.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 218.5 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.3 g
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