Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12.0 large Egg, fresh, whole, raw6.0 tsp Cinnamon, ground1.0 tsp Nutmeg, ground6.0 cup, grated Carrots, raw4.5 tsp Baking Powder1.5 cup Quaker Oats Old-Fashioned Rolled Oats3.0 tsp vanilla extract
Preheat oven to 350 degrees . Line muffin pan with wrappers or spray with cooking spray.
Crack eggs into bowl and beat slightly.
Combine all ingredients in a bowl. Take 3/4 of better and pulse in a blender until smooth. (If you like a chunkier muffin, blend less). Return the blended portion to the bowl and mix well.
Pour equal amounts of batter into muffin tins and bake for 20-25 minutes or until golden brown on top.
Can be refrigerated up to one week.
Serving Size: 4 muffins
Number of Servings: 6.0
Recipe submitted by SparkPeople user TEEJ77.
Number of Servings: 6.0
Recipe submitted by SparkPeople user TEEJ77.
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 12.0 g
- Cholesterol: 372.0 mg
- Sodium: 584.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.4 g
- Protein: 16.3 g
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