Carrot "cake" Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cup Flour - Unbleached White Whole Wheat (by CSIENK) 2 tsp Baking Soda .5 tsp Salt .5 tsp Ginger, ground 2 tsp Cinnamon, ground .67 cup Coconut Oil 48 tsp Splenda Brown Sugar Blend .5 cup Applesauce, unsweetened .25 cup (8 fl oz) Yogurt, plain, skim milk 3 large Egg, fresh, whole, raw 2 tsp Vanilla Extract 2 cup, grated Carrots, raw 8 tbsp Coconut, shredded sweetened .5 cup (not packed) Raisins .5 cup pieces or chips Walnuts .25 cup Oats, Quaker
Preheat oven to 350*F. Sift together flour, salt, soda, ginger, and cinnamon. In a large bowl mix melted coconut oil and brown sugar, add eggs and beat with a whisk until it is well combined. Then add vanilla and yogurt (I sometimes add lemon or vanilla yogurt). Fold the dry ingredients in, but DO NOT over-mix. Shred carrots. Add carrots, coconut, raisins, and walnuts to the batter. It will be a very thick batter. Line muffin tins with papers and put a pinch of oats in each one, divide batter evenly between cups and add another pinch of oats on top. Bake for 20 minutes at 350*F until toothpick comes out clean when tested in the center. Adapted from littlespicejar.com
Serving Size: 24 muffins
Serving Size: 24 muffins
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 9.5 g
- Cholesterol: 23.3 mg
- Sodium: 176.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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