Apple Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.4
- Total Fat: 5.2 g
- Cholesterol: 0.6 mg
- Sodium: 233.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.6 g
- Protein: 4.9 g
View full nutritional breakdown of Apple Carrot Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 3/4 C. Bran Cereal
1 1/4 C. Whole Wheat Flour
2 Tbsp. Flax Seed Meal
2 Tbsp. Wheat Germ
3/4 C. Splenda
1 1/4 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/4 C. Egg Substitute
3/4 C. Low-Fat Buttermilk
1/8 C. Canola Oil
1/8 C. Unsweetened Applesauce
3/4 C. Finely Chopped apple
3/4 C. Grated Carrot
1/4 C. Chopped Walnuts (optional)
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
2. Mix bran cereal, flour, flax meal, wheat germ, Splenda, baking soda, cinnamon, & salt together in a bowl. Beat egg substitute, buttermilk, canola oil, and applesauce in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, & walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20-25 min. Cool in pans for 5 min. before removing muffins to finish cooling on a wire rack.
Serving Size: 1 of 12 Muffins
2. Mix bran cereal, flour, flax meal, wheat germ, Splenda, baking soda, cinnamon, & salt together in a bowl. Beat egg substitute, buttermilk, canola oil, and applesauce in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, & walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20-25 min. Cool in pans for 5 min. before removing muffins to finish cooling on a wire rack.
Serving Size: 1 of 12 Muffins