Fat-Free Vegan Mini Carrot Muffin

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Nutritional Info
  • Servings Per Recipe: 56
  • Amount Per Serving
  • Calories: 32.7
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.5 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.4 g

View full nutritional breakdown of Fat-Free Vegan Mini Carrot Muffin calories by ingredient


Introduction

Modification from Happy Herbivore's fat-free vegan carot cake cupcakes recipe. I use cake flour instead of whole wheat pastry flour. I also added ground nutmeg to the recipe. Modification from Happy Herbivore's fat-free vegan carot cake cupcakes recipe. I use cake flour instead of whole wheat pastry flour. I also added ground nutmeg to the recipe.
Number of Servings: 56

Ingredients

    1½ cups cake flour
    1 cup brown sugar
    1 tsp baking powder
    1 tsp baking soda
    1¼ tsp ground cinnamon
    1 tsp ground nutmeg
    ¼ tsp salt
    1 whole carrot, shredded
    1½ cup unsweetened applesauce (I used Seneca 100% Natural Apple Sauce No Sugar Added)
    1 tsp vanilla essence

Directions

Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt, cinnamon & nutmeg in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 20-25 minutes or until a toothpick inserted in the center comes out clean.


Serving Size: makes 56 mini muffins (one bite size)

Number of Servings: 56

Recipe submitted by SparkPeople user BERLLLL.