Whole-Wheat Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 97.7
  • Total Fat: 1.0 g
  • Cholesterol: 23.1 mg
  • Sodium: 308.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole-Wheat Carrot Cake Muffins calories by ingredient
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Delicious, easy to make, nutritious and healthy! Delicious, easy to make, nutritious and healthy!
Number of Servings: 24


    2 C Splenda
    1 C cooked pinto beans mashed
    3 Eggs
    2 C Shredded Carrots
    1 C Crushed Pineapple drained
    3 C Whole Wheat Flour
    1 tsp Salt
    1 Tbsp Baking Soda
    2 tsp Vanilla
    1 tsp Cinnamon
    1 C Raisins soaked in warm water for 10 mins.


The mashed pinto beans replace 1 cup of oil and add fiber.


Prepare muffin pans. Beat together Sugar, Eggs, Pinto Beans. Add Carrots, Pineapple, Raisins and Vanilla. Combine dry ingredients in separate bowl and combine with the wet ingredients. Pour into muffin cups. Bake at 350 for 20-25 minutes

Serving Size: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user KYRAZY.

TAGS:  Snacks |

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