Apple carrot oat bran muffins

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.3 mg
  • Sodium: 147.9 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Apple carrot oat bran muffins calories by ingredient
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Introduction

These are great! Prep work is easy if you have a food processor to shred carrots and apples and to blend wet ingredients. These are great! Prep work is easy if you have a food processor to shred carrots and apples and to blend wet ingredients.
Number of Servings: 36

Ingredients

    2 cups whole wheat flour
    1 3/4 cups oat bran
    3/4 cup packed brown sugar
    1/3 cup nonfat dry milk
    1/4 cup flaxseed
    4 teaspoons ground cinnamon
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 cups shredded carrot
    3 cups shredded Granny Smith apple
    1 cup raisins
    1 cup fat-free milk
    1/4 cup canola oil
    1/2 cup unsweetened applesauce
    2 teaspoons vanilla extract
    3 large egg whites
    1 thin-skinned orange, unpeeled and quartered
    Cooking spray


Directions

Preheat oven to 375°.

Grind Flaxseed - we used a coffee grinder.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.

Combine milk, oil, applesauce, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.

Spoon 1/4 cup batter into each of 36 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.

Yield - 36 muffins (serving size: 1 muffin)



Number of Servings: 36

Recipe submitted by SparkPeople user EKIEBEL.

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