Breakfast

Carrot-Pecan Muffins is for Breakfast, Snack.

Carrot-Pecan Muffins takes 20 minutes to prepare.

Carrot-Pecan Muffins takes 20 minutes to cook.

Carrot-Pecan Muffins makes 12 servings.

The ingredients for Carrot-Pecan Muffins are:

1 cup Arrowhead Organic Buckwheat Flour (by VLBARC)
2 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
.25 cup (not packed) Raisins
0.25 tsp MORTON Sea Salt, Fine Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
.25 tsp Ginger, ground
2 medium (7" to 7-7/8" long) Banana, fresh
1 cup 2 % KROGER MILK REDUCED FAT
.25 cup Maple Syrup
1 cup, grated Carrots, raw
.75 cup, chopped Pecans

Here is how you make Carrot-Pecan Muffins:

Soak raisins in water while mixing up other ingredigents. Measure out dry ingredients separately from wet ingredignet and then put together - add raisins, nuts and carrots- spoon into muffin tins. Save about 1/4 cup of chopped pecan to sprinkle on top of each muffin.Serving Size:?12 muffins

The nutritional information for Carrot-Pecan Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 164.2

• Total Fat: 6.8 g
• Cholesterol: 1.7 mg
• Sodium: 209.8 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.9 g
• Protein: 3.9 g