Rhonda's Vegan Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 89.7
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 102.5 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Rhonda's Vegan Carrot Muffins calories by ingredient


Introduction

Vegan Carrot Muffins with flax and buckwheat Vegan Carrot Muffins with flax and buckwheat
Number of Servings: 40

Ingredients

    Wheat bran, crude, 2 cup
    Buckwheat, 1 cup
    Whole Wheat Flour, 1 cup
    Organic All-Purpose White Flour, 1.5 cup
    Baking Powder, 4 tsp
    Cinnamon, ground, 1 tbsp
    Baking Soda, 1 tsp
    Palm Sugar 1.3 cup
    Fat Free Soy Milk-vanilla, 2 cup (remove)
    Flax Seed Powder Organic tradition Sprouted, 4 tbsp
    Carrots, raw, 6 cup, grated
    Vanilla Extract, 1 tbsp

Directions

Grate carrots and mix all ingredients together. Spoon into muffin tins and bake for 35 minutes at 375 degrees.

Serving Size: makes 40 muffins

Number of Servings: 40

Recipe submitted by SparkPeople user RCARLIN1.