Irene's Large Carrot and AppleSauce Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Whole Wheat Flour, 1 cupAll-Purpose White Flour, 1 cupCanola Oil, .25 cupApplesauce, unsweetened, .75 cupBaking Soda, 1 tspEgg Substitute, 1 cupOats, .25 cupBaking Powder, 2 tspNutmeg, ground, 1 tspCarrots, raw, 1 cup, gratedBrown Sugar, .75 cup, packedCinnamon, ground, 2 tspVanilla, 1 tsp
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine egg substitute, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes.
Serve with light fruit jam.
Number of Servings: 8
Recipe submitted by SparkPeople user LOSERIRENE.
In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine egg substitute, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes.
Serve with light fruit jam.
Number of Servings: 8
Recipe submitted by SparkPeople user LOSERIRENE.
Nutritional Info Amount Per Serving
- Calories: 280.3
- Total Fat: 8.6 g
- Cholesterol: 0.3 mg
- Sodium: 350.5 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 4.0 g
- Protein: 8.3 g
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