Pumpkin carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6.0 large Egg, fresh, whole, raw2.0 cup, chopped Carrots, raw0.25 oz (20 halves) Pecans3.0 tsp Baking Soda1.5 cup Great Value Instant Nonfat Dry Milk Powdered0.25 gram(s) Almonds Mariani Premium Sliced Almonds (1/4c)3.0 cup Libby's 100% pure canned pumpkin0.25 serving Bob's Red Mill Steel Cut Oatmeal1.0 cup almond flour3.0 tsp 3 teaspoons pumpkin pie spice3.0 tsp vanilla flavoring
Mix all ingredients. Fill muffin tins 3/4 full. Bake in 350 oven for 15 minutes.
Serving Size: Makes 24 muffins. Serving size 2 muffins.
Number of Servings: 12.0
Recipe submitted by SparkPeople user JUDIGENTRY1231.
Number of Servings: 12.0
Recipe submitted by SparkPeople user JUDIGENTRY1231.
Nutritional Info Amount Per Serving
- Calories: 81.9
- Total Fat: 3.2 g
- Cholesterol: 93.0 mg
- Sodium: 383.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 3.2 g
- Protein: 5.5 g
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