Breakfast

Whole Grain Carrot Muffins is for Breakfast, Snack.

Whole Grain Carrot Muffins takes 20 minutes to prepare.

Whole Grain Carrot Muffins takes 18 minutes to cook.

Whole Grain Carrot Muffins makes 24 servings.

The ingredients for Whole Grain Carrot Muffins are:

1 3/4 c. whole wheat flour
2/3 c oatmeal
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsweetened apple sauce
1 large egg
1/4 c canola oil
1/2 c brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 c sliced almonds (ground)
1 c water
1 1/3 c shredded carrots

Here is how you make Whole Grain Carrot Muffins:

Preheat oven to 375F. Line 24 muffin cups with paper linersIn a medium bowl, whisk together flour, oatmeal, baking soda, baking powder, salt.In a large bowl, whisk together egg, oil, brown sugar, cinnamon, nutmeg and vanilla.Stir in half of the flour mixture, followed by the almond milk.( grind almonds in blender and add water to make almond milk)Stir in the remaining flour mixture, then quickly fold in the shredded carrots.Divide evenly into 24 muffin cupsBake for 16-18 min until a tooth pick inserted into the center of the muffin comes out clean.Turn muffins out onto a wire rack to cool.Serving Size: makes 24 (3/4) size muffinsNumber of Servings: 24Recipe submitted by SparkPeople user KSUEY55.

The nutritional information for Whole Grain Carrot Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 89.4

• Total Fat: 3.3 g
• Cholesterol: 7.8 mg
• Sodium: 43.6 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 1.7 g
• Protein: 2.0 g