Veggie and Prunes Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 53.8
- Total Fat: 0.8 g
- Cholesterol: 22.8 mg
- Sodium: 47.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
View full nutritional breakdown of Veggie and Prunes Muffins calories by ingredient
Number of Servings: 36
Ingredients
-
Healthy Muffins
1 1/4 cup scrubbed, peeled, thinly sliced carrots (about 3 medium)
1 can frozen unsweetened 100% apple juice concentrate
3/4 cup raisins
1 cup brown rice flour (e.g., Bob's Red Mill-- this is substituting for whole wheat flour)
1/4 cup steel cut oats, cracked (Should be cooked in advance if you decide to use this. The recipe will not soften them enough if they are not cooked first. I think you could also use regular old fashioned oats whizzed in the blender.)
1 Tablespoon baking powder
1/2 Tablespoon ground cinnamon
1 2.5 oz pack Gerber baby prunes
4 egg yolks
1 ripe banana, mashed with a fork
1/2 T pure vanilla extract
1/2 cup unsweetened applesauce
non-stick spray (like Pam)
1. Preheat oven to 350 degrees F. Spray mini-muffin tins with a little nonstick spray.
2. Combine carrots, raisins, and apple juice concentrate in a saucepan. Bring to a boil then reduce heat and simmer-- covered!-- until carrots are soft and juice is reduced by about 1/2. Remove from heat, cool, then transfer to blender or food processor and puree.
3. Combine rice flour, oatmeal, baking powder, cinnamon, prunes, banana, egg yolks, and vanilla and stir well. Fold in apple/carrot/raisin mixture.
4. Fill muffin tins about 3/4 full. Bake for about 15-18 minutes or until toothpick comes out clean.
Yield: about 3 dozen mini-muffins (This is half of the recipe in the book.)
It makes a very moist, dense cake that you can break into little chunks for finger food. I kept out a few to eat immediately and froze the rest in little sandwich baggies, 3 to a pack, inside a freezer bag.
Directions
Number of Servings: 36
Recipe submitted by SparkPeople user SEBREYNOLDS2008.