Healthier Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups Whole Wheat Flour2 cups All-Purpose Flour, white (unbleached)1.5 cup Brown Sugar, unpacked4 tsps Baking Powder2 tsp Baking Soda1 tsp Salt2 tsps Cinnamon, ground6 large Eggs1 cup Extra Light Olive Oil 2 tsps Vanilla Extract 2 cups Carrot puree (cooked)
Preheat oven to 350 degrees.
Cook carrots in water in glass dish for 8 minutes on high. Puree carrots in food processor or mash (may need to cook longer if mashing by hand). I add some of the olive oil when processing, because the liquid helps it puree better.
Mix all the ingredients together till moist.
Divide batter into muffin tins or paper cups.
Bake in 350 degree oven for 20 minutes or until cooked through.
Makes 24 Muffins
Serving Size: 1 Muffin (recipe makes 24 muffins)
Number of Servings: 24
Recipe submitted by SparkPeople user TRANSFORMING5.
Cook carrots in water in glass dish for 8 minutes on high. Puree carrots in food processor or mash (may need to cook longer if mashing by hand). I add some of the olive oil when processing, because the liquid helps it puree better.
Mix all the ingredients together till moist.
Divide batter into muffin tins or paper cups.
Bake in 350 degree oven for 20 minutes or until cooked through.
Makes 24 Muffins
Serving Size: 1 Muffin (recipe makes 24 muffins)
Number of Servings: 24
Recipe submitted by SparkPeople user TRANSFORMING5.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 10.9 g
- Cholesterol: 46.2 mg
- Sodium: 304.4 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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