Blueberry Carrot muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 69.7
  • Total Fat: 3.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 138.9 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.4 g

View full nutritional breakdown of Blueberry Carrot muffins calories by ingredient


Introduction

No sugar added, No dairy, Can be gluten-free and vegan

This recipe is yummy, not too sweet. It is great for those who can't have dairy, yeast, sugar.

To make this gluten-free: eliminate the oat flour and replace with gluten-free flour.

To make this vegan: substitute the egg for a medium mashed banana
 No sugar added, No dairy, Can be gluten-free and vegan

This recipe is yummy, not too sweet. It is great for those who can't have dairy, yeast, sugar.

To make this gluten-free: eliminate the oat flour and replace with gluten-free flour.

To make this vegan: substitute the egg for a medium mashed banana
Number of Servings: 18

Ingredients

    2/3 cup oat flour
    2/3 cup gluten-free flour
    1 Tbsp baking powder
    *dashes of cinnamon optional*

    1/4 cup vegan margarine
    3/4 cup carrot, pureed
    medium apple, pureed
    medium banana, mashed
    1 tsp. vanilla extract
    1/2 cup orange juice (not from concentrate)

    1 cup frozen blueberries
    1 Tbsp gluten-free flour


Directions

Preheat oven to 400F. Combine first 3 ingredients in large bowl, (add cinnamon), make a well in the middle. In a second bowl beat/whisk margarine and pureed carrot and apple. Beat in egg, then orange juice and vanilla (will be liquidy) just until margarine is well mixed in. Fold in wet ingredients to dry (don't over stir). should be lumpy. Set aside. In small bowl toss blueberries and remaining flour together (I add a bit of cinnamon here too) . Add blueberries to muffin mix and stir just until mixed in. Spray muffin tins with cooking spray or grease them. Divide batter evenly in the muffin cups (I make 18). Bake in middle rack of oven for 15-18 minutes. Times vary.
These do not rise very much.

*I put all the wet ingredients (including the margarine) into my magic bullet and puree it all together (much better mixed than in bowl).


Serving Size: makes 16-18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user _JACKSMOM_.