Carrot Cake Muffins (adapted from Happy Herbivore recipe)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot Cake Muffins (adapted from Happy Herbivore recipe) calories by ingredient


Introduction

I've adapted this recipe from the original to use less sugar, and added raisins and chopped pecans I've adapted this recipe from the original to use less sugar, and added raisins and chopped pecans
Number of Servings: 12

Ingredients

    1 1/2 c. whole wheat pastry flour
    1 tsp baking soda
    1 tsp baking powder
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp salt
    1 cup shredded carrot, packed
    1/2 c. organic cane sugar
    1 1/2 c. unsweetened applesauce
    1/2 c. golden raisins
    1/2 c. chopped pecans
    1 tsp vanilla extract
    1 tbs. blackstrap molasses

Directions

Mix all dry ingredients and set aside. Mix remaining ingredients. Add wet to dry and stir until moistened. Fold in nuts and raisins. Bake in 350 oven for approx 20 min until toothpick comes out clean.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LOVESVEGGEES.