Carrot Muffins GI Book
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.8
- Total Fat: 8.6 g
- Cholesterol: 1.0 mg
- Sodium: 363.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.8 g
- Protein: 3.9 g
View full nutritional breakdown of Carrot Muffins GI Book calories by ingredient
Introduction
Recipe from GI Diet Clinic Book - modified Recipe from GI Diet Clinic Book - modifiedNumber of Servings: 12
Ingredients
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1 cup whole wheat flour
1/2 cup wheat bran
1/2 cup flaxseed
1/4 cup Stevia in the Raw
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teapoon ground ginger
1/4 teaspoon real salt
1 cup Almond Milk unsweetened
1/2 cup liquid egg
1/4 cup Walnut Oil
1 teaspoon orange extract
1 1/2 cup finely grated carrots
1/2 cup raisins, softened in hot water for 10 minutes and drained
1/3 cup chapped peacans
Directions
Preheat owen 375, line 12 -cup muffin tin with liners
Combine whole wheat flour, wheat bran, flaxseed,
stevia, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
In another bowl wisk almond milk, liquid egg, oil and orange extract. Stir in the carrots, raisins and pecans. Add flour mixture and stir until just combined. Divide among 12 muffins cups.
Bake the muffins until toothpick inserted in the center of a muffin comes out clean. 20 to 25 minutes.
Store room temperature for 2 days. Can freeze for up to a month. Wrap in plastic wrap and foil. Store in ziploc bag
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYCRJ.
Combine whole wheat flour, wheat bran, flaxseed,
stevia, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
In another bowl wisk almond milk, liquid egg, oil and orange extract. Stir in the carrots, raisins and pecans. Add flour mixture and stir until just combined. Divide among 12 muffins cups.
Bake the muffins until toothpick inserted in the center of a muffin comes out clean. 20 to 25 minutes.
Store room temperature for 2 days. Can freeze for up to a month. Wrap in plastic wrap and foil. Store in ziploc bag
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHYCRJ.
Member Ratings For This Recipe
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