Carrot Oat Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 138.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 218.5 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.3 g
View full nutritional breakdown of Carrot Oat Muffins calories by ingredient
Introduction
Super healthy muffins, great for kids! Super healthy muffins, great for kids!Number of Servings: 18
Ingredients
-
12 oz carrot juice (I juiced my own carrots)
2 egg whites
3 tbsp oil of choice (I used olive)
1 3/4 c flour of choice (I used unbleached white)
1 c rolled oats
1 c raisens
1/2 c sugar of choice (I used palm)
1 tbsp baking soda
1 tsp cinnimon
1/2 tsp nutmeg
Directions
Preheat oven to 400.
Combine wet ingredients, whisk (I added some pump from my carrots, as I juiced them fresh).
Combine dry ingredients. Then add the wet ingredients to the dry ingredients. Mix until completely moistened.
Batter will be thin. These muffins do not rise much, so fill close to the top of your muffin pan. I do not use cupcake wrappers, as these tend to really stick to the paper. Bake for 20 mins
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KELLONIUM.
Combine wet ingredients, whisk (I added some pump from my carrots, as I juiced them fresh).
Combine dry ingredients. Then add the wet ingredients to the dry ingredients. Mix until completely moistened.
Batter will be thin. These muffins do not rise much, so fill close to the top of your muffin pan. I do not use cupcake wrappers, as these tend to really stick to the paper. Bake for 20 mins
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user KELLONIUM.