Nutritional Info

Nutrition Facts

Serving Size 1 (52g)

Calories 88
Calories from Fat 7 (7%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 2.9mg 1%
Sodium 153.5mg 7%
Potassium 99mg 2%
Total Carbohydrate 18.1g 6%
Dietary Fiber 1.3g 5%
Sugars 2.3g
Protein 2.6g 5%

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Recipe Description
The ever popular carrot muffin takes on a new guise in this lactose free version. Applesauce keeps these muffins moist with a minimum of fat, and adds a delicate flavor. Serve for breahfast, lunch or a nourishing coffee break.
Prep time
10 min
Cook time
25 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  whole wheat flour
1 Cup(c)  all purpose flour
1 Cup(c)  brown sugar, lightly packed
2 Teaspoon(t)  cinnamon, ground
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  nutmeg, ground
2   eggs
2   large carrots, peeled and coarsely grated
1 Cup(c)  unsweetened applesauce
1/2 Cup(c)  toasted almonds, chopped
1/4 Cup(c)  vegetable oil

Preparation

Preheat oven to 375° F. In a large bowl, stir together whole wheat flour, all purpose flour, brown sugar, cinnamon, baking soda, baking powder, salt and nutmeg. In a medium bowl, whisk together eggs, carrots, applesauce, almonds and oil. Using a fork, stir into dry ingredients just until moistened. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly touched.

Additional notes

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