Brunch

Blueberry Carrot muffins is for Snack.

Blueberry Carrot muffins takes 10 minutes to prepare.

Blueberry Carrot muffins takes 15 minutes to cook.

Blueberry Carrot muffins makes 18 servings.

The ingredients for Blueberry Carrot muffins are:

2/3 cup oat flour
2/3 cup gluten-free flour
1 Tbsp baking powder
*dashes of cinnamon optional*

1/4 cup vegan margarine
3/4 cup carrot, pureed
medium apple, pureed
medium banana, mashed
1 tsp. vanilla extract
1/2 cup orange juice (not from concentrate)

1 cup frozen blueberries
1 Tbsp gluten-free flour

Here is how you make Blueberry Carrot muffins:

Preheat oven to 400F. Combine first 3 ingredients in large bowl, (add cinnamon), make a well in the middle. In a second bowl beat/whisk margarine and pureed carrot and apple. Beat in egg, then orange juice and vanilla (will be liquidy) just until margarine is well mixed in. Fold in wet ingredients to dry (don't over stir). should be lumpy. Set aside. In small bowl toss blueberries and remaining flour together (I add a bit of cinnamon here too) . Add blueberries to muffin mix and stir just until mixed in. Spray muffin tins with cooking spray or grease them. Divide batter evenly in the muffin cups (I make 18). Bake in middle rack of oven for 15-18 minutes. Times vary.These do not rise very much.*I put all the wet ingredients (including the margarine) into my magic bullet and puree it all together (much better mixed than in bowl).Serving Size: makes 16-18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user _JACKSMOM_.

The nutritional information for Blueberry Carrot muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 69.7

• Total Fat: 3.5 g
• Cholesterol: 10.3 mg
• Sodium: 138.9 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.3 g
• Protein: 1.4 g

The dietary needs meet for Blueberry Carrot muffins is Lactose Free