Snack

Whole-Wheat Carrot Cake Muffins is for Snack.

Whole-Wheat Carrot Cake Muffins takes 15 minutes to prepare.

Whole-Wheat Carrot Cake Muffins takes 20 minutes to cook.

Whole-Wheat Carrot Cake Muffins makes 24 servings.

The ingredients for Whole-Wheat Carrot Cake Muffins are:

2 C Splenda
1 C cooked pinto beans mashed
3 Eggs
2 C Shredded Carrots
1 C Crushed Pineapple drained
3 C Whole Wheat Flour
1 tsp Salt
1 Tbsp Baking Soda
2 tsp Vanilla
1 tsp Cinnamon
1 C Raisins soaked in warm water for 10 mins.

Here is how you make Whole-Wheat Carrot Cake Muffins:

Prepare muffin pans. Beat together Sugar, Eggs, Pinto Beans. Add Carrots, Pineapple, Raisins and Vanilla. Combine dry ingredients in separate bowl and combine with the wet ingredients. Pour into muffin cups. Bake at 350 for 20-25 minutesServing Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user KYRAZY.

The nutritional information for Whole-Wheat Carrot Cake Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 97.7

• Total Fat: 1.0 g
• Cholesterol: 23.1 mg
• Sodium: 308.7 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 3.1 g
• Protein: 3.6 g