Low fat & low cal *vegan* Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Carrots, apple sauce, whole wheat flour, unbleached flour, baking soda, cinnamon, coconut oil
1/2 cup apple sauce (you can use oil also if you don't want the "lower fat" version)
1 Tbsp coconut oil
1 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
1.5 cups shredded carrot (3 medium)
1 cups flour (1/2 whole wheat, 1/2 unbleached)
1/2 teaspoon baking soda
1 teaspoons cinnamon or pie spice
1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into muffin tins and place in the oven for 18-20 minutes until an inserted toothpick comes out clean.
Serving Size: Makes 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user MOMOF2GREMLINS.
1 Tbsp coconut oil
1 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
1.5 cups shredded carrot (3 medium)
1 cups flour (1/2 whole wheat, 1/2 unbleached)
1/2 teaspoon baking soda
1 teaspoons cinnamon or pie spice
1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into muffin tins and place in the oven for 18-20 minutes until an inserted toothpick comes out clean.
Serving Size: Makes 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user MOMOF2GREMLINS.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
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