These muffins are an excellent source of whole grains to keep yourself full and your body energized, and your tastebuds won't complain when they taste the nutty richness of carrot cake.
Ingredients
- 1 cup whole wheat flour
- 2 cups all-purpose flour
1½ cups ground flaxseed
1½ cups oat bran
- 1 cup brown sugar
- 4 tsp. baking soda
- 2 tsp. baking powder
- 4 tsp. cinnamon
- 3 cups shredded carrots
- 2 cups pineapple tidbits, drained
- 1 cup raisins
â…” cup plus
- 1 Tbsp. egg substitute
- 2 cups skim milk
- 2 Tbsp. lemon juice
¼ cup unsweetened applesauce
- 2 tsp. vanilla
Instructions
- Preheat oven to 350ºF.
- In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, and cinnamon. Stir in carrots, pineapple, and raisins.
- Whisk together eggs, milk, lemon juice, applesauce, and vanilla in separate bowl. Add liquids to dry ingredients, stir until moist but still lumpy.
- Coat muffin tin with non-stick spray. Pour batter in tins to â…” full. Bake until golden brown (15-20 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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