Whole Wheat Carrot Cake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 96.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 7.4 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.9 g
- Protein: 2.1 g
View full nutritional breakdown of Whole Wheat Carrot Cake Muffins calories by ingredient
Introduction
Recipe from Fannetasficfood.com (http://www.fannetasticfood.com/recipes/whole-wheat-carrot-cake-muffins/) Recipe from Fannetasficfood.com (http://www.fannetasticfood.com/recipes/wh
ole-wheat-carrot-cake-muffins/)
Number of Servings: 12
Ingredients
-
Dry:
1 & 1/2 C whole wheat pastry flour (not regular WW flour)
1 tsp stevia
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)
Tips
The cake is very moist but It is tastier when eaten with a creme cheese icing :)
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
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHMANI.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHMANI.