Irene's Large Carrot and AppleSauce Breakfast Muffins

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 280.3

Total Fat: 8.6 g
Cholesterol: 0.3 mg
Sodium: 350.5 mg
Total Carbs: 44.5 g
Dietary Fiber: 4.0 g
Protein: 8.3 g

View full nutritional breakdown of Irene's Large Carrot and AppleSauce Breakfast Muffins calories by ingredient

Introduction

These are really large muffins, meant to be eaten as a meal on their own.

Or, you can use the small muffin pans to make 16 mini muffins. These are really large muffins, meant to be eaten as a meal on their own.

Or, you can use the small muffin pans to make 16 mini muffins.

Minutes to Prepare: 15

Minutes to Cook: 22

Number of Servings: 8

Ingredients

Whole Wheat Flour, 1 cup

All-Purpose White Flour, 1 cup

Canola Oil, .25 cup

Applesauce, unsweetened, .75 cup

Baking Soda, 1 tsp

Egg Substitute, 1 cup

Oats, .25 cup

Baking Powder, 2 tsp

Nutmeg, ground, 1 tsp

Carrots, raw, 1 cup, grated

Brown Sugar, .75 cup, packed

Cinnamon, ground, 2 tsp

Vanilla, 1 tsp

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine egg substitute, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots.

Spoon into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes.

Serve with light fruit jam.

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERIRENE.