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


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


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.

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