Breakfast

Carrot Oat Muffins is for Breakfast, Snack.

Carrot Oat Muffins takes 10 minutes to prepare.

Carrot Oat Muffins takes 20 minutes to cook.

Carrot Oat Muffins makes 18 servings.

The ingredients for Carrot Oat Muffins are:

12 oz carrot juice (I juiced my own carrots)
2 egg whites
3 tbsp oil of choice (I used olive)
1 3/4 c flour of choice (I used unbleached white)
1 c rolled oats
1 c raisens
1/2 c sugar of choice (I used palm)
1 tbsp baking soda
1 tsp cinnimon
1/2 tsp nutmeg

Here is how you make Carrot Oat Muffins:

Preheat oven to 400. Combine wet ingredients, whisk (I added some pump from my carrots, as I juiced them fresh). Combine dry ingredients. Then add the wet ingredients to the dry ingredients. Mix until completely moistened. Batter will be thin. These muffins do not rise much, so fill close to the top of your muffin pan. I do not use cupcake wrappers, as these tend to really stick to the paper. Bake for 20 minsServing Size: Makes 18 MuffinsNumber of Servings: 18Recipe submitted by SparkPeople user KELLONIUM.

The nutritional information for Carrot Oat Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 138.9

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 218.5 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 1.7 g
• Protein: 2.3 g