Brunch

Irene's Carrot and AppleSauce Breakfast Muffins is for Breakfast, Snack.

Irene's Carrot and AppleSauce Breakfast Muffins takes 15 minutes to prepare.

Irene's Carrot and AppleSauce Breakfast Muffins takes 22 minutes to cook.

Irene's Carrot and AppleSauce Breakfast Muffins makes 7 servings.

The ingredients for Irene's Carrot and AppleSauce Breakfast Muffins are:

Whole Wheat Flour, 1 cup
All-Purpose White Flour, 1 cup
Canola Oil, .25 cup
Applesauce, unsweetened, .75 cup
Baking Soda, 1 tsp
Egg, fresh, 4 large
Oats, .25 cup
Baking Powder, 2 tsp
Nutmeg, ground, 1 tsp
Carrots, raw, 1 cup, grated
Brown Sugar, .75 cup, packed
Cinnamon, ground, 2 tsp
Vanilla, 1 tsp

Here is how you make Irene's Carrot and AppleSauce Breakfast Muffins:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.In a large bowl, sift together flour, oats baking powder, baking soda, nutmeg, and cinnamon. In a separate bowl, combine eggs, vanilla, applesauce, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes.Serve with light fruit jam.Number of Servings: 7Recipe submitted by SparkPeople user .

The nutritional information for Irene's Carrot and AppleSauce Breakfast Muffins is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 362.3

• Total Fat: 11.5 g
• Cholesterol: 121.4 mg
• Sodium: 376.2 mg
• Total Carbs: 58.6 g
• Dietary Fiber: 4.5 g
• Protein: 8.8 g