Ellie Krieger's Carrot Cupcake Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.3
  • Total Fat: 5.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 178.9 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Ellie Krieger's Carrot Cupcake Muffins calories by ingredient
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Number of Servings: 12


    Whole Wheat Flour 3/4 cup
    All purpose Flour 1/2 cup
    Baking Soda 1 tsp
    Salt 1/4 tsp
    Ground Cinnamon 1/2 tsp
    Ground Nutmeg 1/4 tsp
    Canola Oil 1/4 cup
    Brown Sugar, Light 3/4 cup
    Large Eggs, 2
    Unsweetened Apple Sauce 1/2 cup
    Vanilla Extract, 1/2 tsp
    Shredded Carrots 1 1/2 cups


1. Preheat the oven to 350F
2. Sift together the dry Ingredients (Flour, baking soda, salt, cinnamon, and nutmeg) together in a small bowl.
3. Mix the remaining ingredients in a slightly larger bowl.
4. Mix the dry ingredients into the wet ingredients in stages.
5. Either line the pan with muffin cups or grease it for easy release. Pour the batter evenly over 12 muffin cups.
6. Bake for 20 minutes and let cool .

Number of Servings: 12

Recipe submitted by SparkPeople user KKARMARKAR.

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Member Ratings For This Recipe

  • These are AWESOMMMMMME! I used all whole wheat flour (Kroger Brand 100% White Whole Wheat Flour). I also used unsweetened cinnamon applesauce, and a heaping teaspoon of Penzey's cake spice in place of cinnamon and nutmeg. They are so nice and moist. Lovely! - 3/21/12

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