carrot prune muffin
Nutritional Info
- Servings Per Recipe: 34
- Amount Per Serving
- Calories: 102.8
- Total Fat: 0.6 g
- Cholesterol: 0.3 mg
- Sodium: 118.0 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
View full nutritional breakdown of carrot prune muffin calories by ingredient
Number of Servings: 34
Ingredients
-
2 cup old fashion rolled oats (not instant)
2 cup non-fat milk
2 cup whole wheat flour
0.75 cup brown sugar splenda
1 cup unsweetened applesauce
1 cup chop apple
1 cup egg beaters
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. sugar
250 pitted grams prunes
2 cups carrots
2 tbsp cinnamon
Directions
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 32
Number of Servings: 34
Recipe submitted by SparkPeople user LADYRB.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 32
Number of Servings: 34
Recipe submitted by SparkPeople user LADYRB.