Low fat & low cal *vegan* Carrot Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 106.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 12.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
View full nutritional breakdown of Low fat & low cal *vegan* Carrot Muffins calories by ingredient
Introduction
Inspired by the "Carrots and nothing else cake' on VegWeb http://vegweb.com/recipes/carrots-and-nothing-else-cake Inspired by the "Carrots and nothing else cake' on VegWeb http://vegweb.com/recipes/carrots-and-noth
ing-else-cake
Number of Servings: 10
Ingredients
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Carrots, apple sauce, whole wheat flour, unbleached flour, baking soda, cinnamon, coconut oil
Tips
I halved the original recipe and also omitted the canola oil completely. I added the 1 Tbsp coconut oil for the flavor but will try next time only with apple sauce!
Directions
1/2 cup apple sauce (you can use oil also if you don't want the "lower fat" version)
1 Tbsp coconut oil
1 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
1.5 cups shredded carrot (3 medium)
1 cups flour (1/2 whole wheat, 1/2 unbleached)
1/2 teaspoon baking soda
1 teaspoons cinnamon or pie spice
1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into muffin tins and place in the oven for 18-20 minutes until an inserted toothpick comes out clean.
Serving Size: Makes 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user MOMOF2GREMLINS.
1 Tbsp coconut oil
1 egg replacers (flax seed and Ener-g eggs both work well)
1 1/2 cups sugar
1.5 cups shredded carrot (3 medium)
1 cups flour (1/2 whole wheat, 1/2 unbleached)
1/2 teaspoon baking soda
1 teaspoons cinnamon or pie spice
1. Preheat oven to 350 degrees F. Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.
2. In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.
3. Pour into muffin tins and place in the oven for 18-20 minutes until an inserted toothpick comes out clean.
Serving Size: Makes 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user MOMOF2GREMLINS.