Carrot "cake" Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 9.5 g
  • Cholesterol: 23.3 mg
  • Sodium: 176.1 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Carrot "cake" Muffins calories by ingredient


Introduction

Reduced sugar and healthier than the original....but so good! Reduced sugar and healthier than the original....but so good!
Number of Servings: 24

Ingredients

    2 cup Flour - Unbleached White Whole Wheat (by CSIENK)
    2 tsp Baking Soda
    .5 tsp Salt
    .5 tsp Ginger, ground
    2 tsp Cinnamon, ground
    .67 cup Coconut Oil
    48 tsp Splenda Brown Sugar Blend
    .5 cup Applesauce, unsweetened
    .25 cup (8 fl oz) Yogurt, plain, skim milk
    3 large Egg, fresh, whole, raw
    2 tsp Vanilla Extract
    2 cup, grated Carrots, raw
    8 tbsp Coconut, shredded sweetened
    .5 cup (not packed) Raisins
    .5 cup pieces or chips Walnuts
    .25 cup Oats, Quaker

Tips

Remember don't over-mix muffins. You can add different seeds or nuts and dried fruit to change up the flavor.


Directions

Preheat oven to 350*F. Sift together flour, salt, soda, ginger, and cinnamon. In a large bowl mix melted coconut oil and brown sugar, add eggs and beat with a whisk until it is well combined. Then add vanilla and yogurt (I sometimes add lemon or vanilla yogurt). Fold the dry ingredients in, but DO NOT over-mix. Shred carrots. Add carrots, coconut, raisins, and walnuts to the batter. It will be a very thick batter. Line muffin tins with papers and put a pinch of oats in each one, divide batter evenly between cups and add another pinch of oats on top. Bake for 20 minutes at 350*F until toothpick comes out clean when tested in the center. Adapted from littlespicejar.com

Serving Size: 24 muffins