Blueberry Carrot Chia Muffins

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 3,621.9

Total Fat: 137.1 g
Cholesterol: 379.5 mg
Sodium: 3,352.4 mg
Total Carbs: 562.2 g
Dietary Fiber: 42.9 g
Protein: 88.1 g

View full nutritional breakdown of Blueberry Carrot Chia Muffins calories by ingredient

Introduction

Delicious low-fat, high-fiber muffin bursting with blueberries! Half the recipe for 12 muffins. Delicious low-fat, high-fiber muffin bursting with blueberries! Half the recipe for 12 muffins.

Minutes to Prepare: 15

Minutes to Cook: 18

Number of Servings: 1

Ingredients

Cooking spray

1 1/2 cups fat free milk

1/2 cup vegetable oil

1/2 cup water

2 T chia seeds

2 eggs

2 cups all purpose flour

2 cups whole wheat flour

1/2 cup ground flax seeds

2/3 cup brown sugar

6 t. baking powder

2 cups fresh blueberries

1 cup grated carrot

Directions

Preheat oven to 400 degrees. Spray the bottom of each muffin tin. Soak chia seeds in 1/2 cup water for 5 minutes. Grate carrots. In a medium bowl, whisk together chia seeds and water, milk, oil, and eggs. In a separate bowl, combine flours, flax meal, brown sugar, and baking powder. Add in grated carrot and blueberries; toss in dry mix until coated. Pour in combined liquid ingredients and stir gently just until dry ingredients are moistened. Divide batter among muffin tins (approximately one heaping tablespoon for each). Cook 18 to 20 minutes. Let cool on rack for 5 minutes, then remove from pan.

Serving Size: 1 muffin

Number of Servings: 1

Recipe submitted by SparkPeople user FLFITBEE.