No Fat Low Sugar Pumpkin Carrot Spiced Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
Directions
1.75 cup Flour - Gold medal all purpose flour 1 cup Oat Bran 0.5 tsp Salt 1 tsp Baking Powder 1 tsp Baking Soda 1 serving Splenda (Granulated, 1 cup) (by LADYPHOENIX39) 1 cup, grated Carrots, raw 425 grams Pumpkin, canned, without salt 2 tsp Cinnamon, ground .5 tsp Nutmeg, ground .5 tsp Cloves, ground .5 cup Applesauce, unsweetened 2 large Egg, fresh, whole, raw 84 gram(s) Biona Organic Coconut Palm Sugar per 100g (by SLAM_X) 1 cup (not packed) Raisins 1 tsp Vanilla Extract
preheat oven to 375, spray mini muffin pans with canola oil. Mix first 6 (dry) ingredients in bowl, mix remaining (wet & spices) ingredients in separate bowl. Add wet to dry. bake in mini muffin pan for 15-17 minutes yields about 60 mini muffins.
Serving Size: 1 mini muffin
Serving Size: 1 mini muffin
Nutritional Info Amount Per Serving
- Calories: 32.8
- Total Fat: 0.3 g
- Cholesterol: 6.2 mg
- Sodium: 63.0 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.6 g
- Protein: 0.9 g
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