No Oil No Eff Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 C whole wheat flour.75 tsp baking powder2 tsp baking powder.5 tsp salt.5 tsp ground cinnamon.25 tsp ground cloves.25 tsp ground nutmeg.5 C honey1.5 C unsweetened applesauce1 tsp vanilla2 Carrots shredded
Heat Oven 350 degrees F, Spray coconut oil on muffin pan
In large bowl, mix flour, baking soda, baking powder, salt cinnamon, clove and nutmeg. Then, add honey, applesauce, vanilla and shredded carrot. Stir just until all dry ingredients are absorbed. Fill each muffin cut 3/4 full and bake for 18-25 minutes until toothpick inserts in center is clean. Allow to cool a few minutes before removing from muffin pan. Cool muffins on a cooling rack. NOTE: whole wheat pastry flour will make a 'lighter muffin' I use 1/2 whole wheat and 1/2 whole wheat pastry flour
Serving Size: makes 12 good sized muffins
In large bowl, mix flour, baking soda, baking powder, salt cinnamon, clove and nutmeg. Then, add honey, applesauce, vanilla and shredded carrot. Stir just until all dry ingredients are absorbed. Fill each muffin cut 3/4 full and bake for 18-25 minutes until toothpick inserts in center is clean. Allow to cool a few minutes before removing from muffin pan. Cool muffins on a cooling rack. NOTE: whole wheat pastry flour will make a 'lighter muffin' I use 1/2 whole wheat and 1/2 whole wheat pastry flour
Serving Size: makes 12 good sized muffins
Nutritional Info Amount Per Serving
- Calories: 113.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 264.8 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.7 g
- Protein: 2.2 g
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