Carrot Muffins

Carrot Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 2.8 g
  • Cholesterol: 92.5 mg
  • Sodium: 83.8 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 8.0 g

View full nutritional breakdown of Carrot Muffins calories by ingredient
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Introduction

A great breakfast, well balanced, protein, carbs and fats A great breakfast, well balanced, protein, carbs and fats
Number of Servings: 12

Ingredients

    6 eggs
    1/4 cup splenda brown sugar blend
    1 cup grated carrots
    1/4 cup crushed pineapple
    1 tsp vanilla
    1 tsp cinnamon
    1 c wheat bran
    2 tsp baking powder
    1 c soy flour
    1/4 c raisons

Tips

You may substitue other vegetables for carrots, like grated zuchinni, and other purees for the pineapple, like pumpkin, prune, or applesauce for a whole new flavour. Try different nuts, with or without raisons, or other dried fruit.

For a lower carb version use white Splenda

I like to freeze these for a quick nutricious snack or breakfast on the run.


Directions

Mix all ingredients in order
Place in 12 cupcake papers in a muffin tin.
Bake 350 degrees F for 15-20 min or until toothpick comes out clean



Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MAMA_CD.

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