Pales Carrot Cake Muffins

Pales Carrot Cake Muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 145.8
  • Total Fat: 10.4 g
  • Cholesterol: 31.0 mg
  • Sodium: 85.2 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Pales Carrot Cake Muffins calories by ingredient


Introduction

Breakfast Breakfast
Number of Servings: 18

Ingredients

    8 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    3 large Egg, fresh, whole, raw
    2.5 extra small (less than 6" long Banana, fresh
    28 gram 365 almond slivered and blanched (by DOLLEDUPDEEZY)
    2 small box (1.5 oz) Raisins
    1 cup Bunny-Luv Organic Shredded Carrot (by LANABYTE)
    5 tbsp Bob's RedMill Shredded Unsweetened Coconut (by JANIS-IRENE)
    0.5 cup Dole Pineapple Tidbits 100% Pineapple juice
    2 tbsp Nutiva organic extra virgin coconut oil
    1 tsp Baking Soda
    2 tsp Cinnamon, ground

Directions

Mix ingredients, bake at 350 for 20 mins

Serving Size: 1 muffin

Number of Servings: 18

Recipe submitted by SparkPeople user LILBOBO1.

TAGS:  Snacks |