Breakfast

Light Carrot Muffins is for Breakfast, Snack.

Light Carrot Muffins takes several minutes to prepare.

Light Carrot Muffins takes several minutes to cook.

Light Carrot Muffins makes 24 servings.

The ingredients for Light Carrot Muffins are:

2 cups whole wheat flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
4 egg whites (I used regular egg beaters 'cause I didn't have any real eggs to separate)
1/4 cup canola oil
3/4 cup low-fat buttermilk (used buttermilk powder with dry ingredients and water with wet ingredients)
3/4 cup sugar
1/4 cup honey
2 tsp. vanilla
2 cups grated carrots
1 apple, grated
1/2 cup raisins
1/4 cup chopped nuts, toasted (I didn't toast them)

Here is how you make Light Carrot Muffins:

Preheat oven to 350F. Spray 24 muffin cups with nonstick spray or usepaper liners. Set aside.Combine flour, baking soda, salt and cinnamon, and stir to mix. Setaside.In large bowl, lightly beat egg whites with a fork; add oil,buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Addcarrots, apple, raisins and nuts. Stir to combine.Add flour mixture to carrot mixture and stir just until moistened. donot overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, oruntil top of muffin springs back when you touch it lightly.Number of Servings: 24Recipe submitted by SparkPeople user MARIADELAO.

The nutritional information for Light Carrot Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 116.3

• Total Fat: 3.6 g
• Cholesterol: 0.2 mg
• Sodium: 154.6 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g