Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.1 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.7 g

View full nutritional breakdown of Carrot Muffins calories by ingredient


Introduction

I'm trying to cut back on sugar, but was craving muffins. This recipe does not call for eggs, or animal product. It was inspired by the depression era cake recipes. I'm trying to cut back on sugar, but was craving muffins. This recipe does not call for eggs, or animal product. It was inspired by the depression era cake recipes.
Number of Servings: 18

Ingredients

    1 large carrot raw, grated (about 1 cup grated)
    Gold Medal All Natural Whole Wheat Flour (3cups)
    Vegetable Oil (3/4 cup)
    Distilled White Vinegar (2 tablespoons)
    Splenda Zero Calorie Sweetner (2 cups)
    Salt (1tsp)
    Vanilla Extract (2tsp)
    Cinnamon (about 1tsp)
    Pumpkin Pie Spice (about 1tsp)
    Water (2cups)
    Baking Soda (2tsp)

Tips

I know for proper baking you should mix your dry ingredients and wet ingredients seperately then mix them together, but who wants to do the extra dishes? I just threw everything together and my muffins still turned out fine. :)


Directions

Preheat oven to 350 degrees. I have a hot oven, so I only had to bake them for 15min. I would set the timer for 15min and check the muffins by poking the center with a tooth pick or knife and if they don't come out clean let them bake fror another 3-5min.

Serving Size: makes 18 medium sized muffins

Number of Servings: 18

Recipe submitted by SparkPeople user COLEENP93.