Pumpkin Carrot Raisin Muffins
- Number of Servings: 30
Ingredients
2 large carrots1 c raisins.5 c coconut1 c flaxseed meal, freshly ground is best (or any flour)1 c quinoa flour (or any flour)1 c white whole wheat flour1 T plus 2 t pumpkin pie spice2 t baking soda1.5 t salt3 c granulated sugar1 can pumpkin4 lg eggs.5 c vegetable oil.5 c water
Preheat oven to 350. Finely shred carrot. Add raisins and coconut. Set aside. in a separate bowl, Combine flour, meal, salt, spice, soda. Set aside. In a very large bowl, Combine sugar, pumpkin, eggs, oil water. Beat until just blended. Stir in flour mixture. Stir in carrot mixture.
Average size muffins: bake 25 - 30 min
Mini muffins: bake 15 - 17 min
Jumbo muffins: bake 33 - 36 min
Serving Size: Makes 30 muffins
Number of Servings: 30
Recipe submitted by SparkPeople user ASM9855.
Average size muffins: bake 25 - 30 min
Mini muffins: bake 15 - 17 min
Jumbo muffins: bake 33 - 36 min
Serving Size: Makes 30 muffins
Number of Servings: 30
Recipe submitted by SparkPeople user ASM9855.
Nutritional Info Amount Per Serving
- Calories: 184.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 210.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.8 g
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