Apple Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 C. Bran Cereal1 1/4 C. Whole Wheat Flour2 Tbsp. Flax Seed Meal2 Tbsp. Wheat Germ3/4 C. Splenda1 1/4 tsp. Baking Soda1 tsp. Ground Cinnamon1/4 tsp. Salt1/4 C. Egg Substitute3/4 C. Low-Fat Buttermilk1/8 C. Canola Oil1/8 C. Unsweetened Applesauce3/4 C. Finely Chopped apple3/4 C. Grated Carrot1/4 C. Chopped Walnuts (optional)
1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
2. Mix bran cereal, flour, flax meal, wheat germ, Splenda, baking soda, cinnamon, & salt together in a bowl. Beat egg substitute, buttermilk, canola oil, and applesauce in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, & walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20-25 min. Cool in pans for 5 min. before removing muffins to finish cooling on a wire rack.
Serving Size: 1 of 12 Muffins
2. Mix bran cereal, flour, flax meal, wheat germ, Splenda, baking soda, cinnamon, & salt together in a bowl. Beat egg substitute, buttermilk, canola oil, and applesauce in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, & walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20-25 min. Cool in pans for 5 min. before removing muffins to finish cooling on a wire rack.
Serving Size: 1 of 12 Muffins
Nutritional Info Amount Per Serving
- Calories: 130.4
- Total Fat: 5.2 g
- Cholesterol: 0.6 mg
- Sodium: 233.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.6 g
- Protein: 4.9 g
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