Breakfast

Carrot Cake Muffins is for Breakfast, Snack.

Carrot Cake Muffins takes 20 minutes to prepare.

Carrot Cake Muffins takes 20 minutes to cook.

Carrot Cake Muffins makes 16 servings.

The ingredients for Carrot Cake Muffins are:

1 1/2 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 dash salt
1/4 cup flax seed meal
1/2 cup brown sugar
1 egg
2 Tbsp. oil
2 tsp. vanilla extract
1/2 cup low-fat milk
1 1/2 cup grated carrots or zucchini
1/2 cup raisins

Here is how you make Carrot Cake Muffins:

Preheat oven to 350. Mix the dry ingredients together in large mixing bowl (flour through brown sugar). Add the egg, vanilla, oil and milk. Mix just until moistened. Add the pineapple, carrots and raisins, stirring until combined. Spoon into greased muffin pans (fills about 16 muffin cups). Bake for 25 minutes at 350 degrees F. Serving Size: Makes 16 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user TSBRIMHALL.

The nutritional information for Carrot Cake Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 124.5

• Total Fat: 3.0 g
• Cholesterol: 11.9 mg
• Sodium: 137.8 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 2.6 g
• Protein: 2.9 g

The dietary needs meet for Carrot Cake Muffins is Low Fat