Breakfast

Ellie Krieger's Carrot Cupcake Muffins is for Breakfast.

Ellie Krieger's Carrot Cupcake Muffins takes 15 minutes to prepare.

Ellie Krieger's Carrot Cupcake Muffins takes 20 minutes to cook.

Ellie Krieger's Carrot Cupcake Muffins makes 12 servings.

The ingredients for Ellie Krieger's Carrot Cupcake Muffins are:

Whole Wheat Flour 3/4 cup
All purpose Flour 1/2 cup
Baking Soda 1 tsp
Salt 1/4 tsp
Ground Cinnamon 1/2 tsp
Ground Nutmeg 1/4 tsp
Canola Oil 1/4 cup
Brown Sugar, Light 3/4 cup
Large Eggs, 2
Unsweetened Apple Sauce 1/2 cup
Vanilla Extract, 1/2 tsp
Shredded Carrots 1 1/2 cups

Here is how you make Ellie Krieger's Carrot Cupcake Muffins:

1. Preheat the oven to 350F2. Sift together the dry Ingredients (Flour, baking soda, salt, cinnamon, and nutmeg) together in a small bowl.3. Mix the remaining ingredients in a slightly larger bowl.4. Mix the dry ingredients into the wet ingredients in stages.5. Either line the pan with muffin cups or grease it for easy release. Pour the batter evenly over 12 muffin cups.6. Bake for 20 minutes and let cool . Number of Servings: 12Recipe submitted by SparkPeople user KKARMARKAR.

The nutritional information for Ellie Krieger's Carrot Cupcake Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.3

• Total Fat: 5.6 g
• Cholesterol: 35.4 mg
• Sodium: 178.9 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 1.6 g
• Protein: 2.7 g