Carrot muffin Experiment #2

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 89.5
  • Total Fat: 2.6 g
  • Cholesterol: 31.0 mg
  • Sodium: 326.8 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Carrot muffin Experiment #2 calories by ingredient


Introduction

Looking for a nutritionally balanced breakfast on the go that can be prepared in advance. Looking for a nutritionally balanced breakfast on the go that can be prepared in advance.
Number of Servings: 12

Ingredients

    2 cup Beans, great northern
    2 large Egg, fresh, whole, raw
    .5 cup Applesauce, unsweetened
    2 oz Fage Total 0% Fat Free Plain Greek Yogurt
    1.5 tbsp Olive Oil
    1 tsp Vanilla Extract
    1 tsp Watkins Butter Extract (by THM_GIGI)
    12 serving Stevia in the Raw
    12 tsp Splenda
    2 tsp Cinnamon, ground
    0.5 tsp Ginger, ground
    0.5 tsp Salt
    0.33 tbsp Molassas - tbsp (by JACKANDERSON)
    0.5 cup Flour - Gold medal all purpose flour
    1 tsp Baking Powder
    1 tsp Baking Soda

Tips

I used a 15 oz can of Northern beans (1.75 cups, I just put 2 c in the recipe so that the calories matched closer to the can I had)
For Stevia and Splenda, I used 1/4 cup each of the kind that measures like sugar.
For vanilla extract and butter extract, I used 2 t. of a butter vanilla extract.
New Weight Watcher Freestyle Smartpoints = 1/muffin.
2 make a good breakfast (enough calories to sustain me).
13 Freestyle Smartpoints in the entire batch.


Directions

preheat oven to 400 degrees.
Rinse and drain 15 oz can of Northern beans
Food process beans with eggs and transfer into bowl
mix in all ingredients except flour, baking powder, and baking soda (mix those in separate bowl).
add flour mixture until just combined.
Divide into 12 muffin cup liners (sprayed with nonstick spray)
Bake at 400 degrees for 25 minutes


Serving Size: 12