Apple carrot oat bran muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cups whole wheat flour1 3/4 cups oat bran3/4 cup packed brown sugar1/3 cup nonfat dry milk1/4 cup flaxseed4 teaspoons ground cinnamon2 teaspoons baking soda2 teaspoons baking powder1/2 teaspoon salt2 cups shredded carrot3 cups shredded Granny Smith apple1 cup raisins1 cup fat-free milk1/4 cup canola oil1/2 cup unsweetened applesauce2 teaspoons vanilla extract3 large egg whites1 thin-skinned orange, unpeeled and quarteredCooking spray
Preheat oven to 375°.
Grind Flaxseed - we used a coffee grinder.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
Combine milk, oil, applesauce, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
Spoon 1/4 cup batter into each of 36 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
Yield - 36 muffins (serving size: 1 muffin)
Number of Servings: 36
Recipe submitted by SparkPeople user EKIEBEL.
Grind Flaxseed - we used a coffee grinder.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
Combine milk, oil, applesauce, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
Spoon 1/4 cup batter into each of 36 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
Yield - 36 muffins (serving size: 1 muffin)
Number of Servings: 36
Recipe submitted by SparkPeople user EKIEBEL.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 2.9 g
- Cholesterol: 0.3 mg
- Sodium: 147.9 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.7 g
Member Reviews