Whole Wheat Carrot Cake Muffins

Name: Whole Wheat Carrot Cake Muffins Recipe
Yield: 12
Ingredients: Dry:; 1 & 1/2 C whole wheat pastry flour (not regular WW flour); 1 tsp stevia; 1/4 C chopped walnuts; 1/4 C raisins; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; Wet:; 1 & 1/2 C unsweetened applesauce; 1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)

Number of Servings: 12

Ingredients

Dry:1 & 1/2 C whole wheat pastry flour (not regular WW flour)1 tsp stevia1/4 C chopped walnuts1/4 C raisins2 tsp. cinnamon1/2 tsp. nutmeg1 tsp. baking powder1 tsp. baking soda1/4 tsp. saltWet:1 & 1/2 C unsweetened applesauce1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)

Directions

Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce � don�t worry. Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes � fork check near end to make sure they are done!

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SARAHMANI.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving