FANNETASTIC FOOD'S Whole Wheat Carrot Cake Muffins

FANNETASTIC FOOD'S Whole Wheat Carrot Cake Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.1 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.2 g

View full nutritional breakdown of FANNETASTIC FOOD'S Whole Wheat Carrot Cake Muffins calories by ingredient


Introduction

These are probably my most favorite muffins, ever — and they’re vegan, too! They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce. Yum!

For more great recipes, check out my blog: http://www.fannetasticfood.com/ These are probably my most favorite muffins, ever — and they’re vegan, too! They are really moist, sweet but without much added sugar, and contain lots of nutritional power from the whole wheat pastry flour, walnuts, raisins, carrots, and applesauce. Yum!

For more great recipes, check out my blog: http://www.fannetasticfood.com/
Number of Servings: 12

Ingredients

    Dry:
    •1 & 1/2 C whole wheat pastry flour (not regular WW flour)
    •1/2 C brown sugar
    •1/4 C chopped walnuts
    •1/4 C raisins
    •2 tsp. cinnamon
    •1/2 tsp. nutmeg
    •1 tsp. baking powder
    •1 tsp. baking soda
    •1/4 tsp. salt
    Wet:
    •1 & 1/2 C unsweetened applesauce
    •1 C shredded carrot (about 1 large carrot or 16 baby carrots worth)

Directions

•Preheat oven to 350.
•In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce — don’t worry. Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes — fork check near end to make sure they are done!


Serving Size: makes 12 muffins