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Carrot Cake Flax Muffins

Three Stars Guiding Stars

  • Servings:

    36 (73 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    30 minutes

Ingredients

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.
1 cup whole wheat flour
2 cups all-purpose flour
1 1/2 cups ground flaxseed
1 1/2 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
2/3 cup plus 1 Tbsp. egg substitute
2 cups skim milk
2 Tbsp. lemon juice
1/4 cup unsweetened applesauce
2 tsp. vanilla
Carrot Cake Flax Muffins

Directions

1. Preheat oven to 350 degrees F.
2. In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, and cinnamon. Stir in carrots, pineapple, and raisins.
3. Whisk together eggs, milk, lemon juice, applesauce, and vanilla in separate bowl. Add liquids to dry ingredients, stir until moist but still lumpy.
4. Coat muffin tin with non-stick spray. Pour batter in tins to 2/3 full. Bake until golden brown (15-20 minutes).

Nutrition

Nutritional Facts
Servings 36 (73 g)
Base Nutrients
Calories 132 kcal (7%)
Calories from Fat 27 kcal (0%)
Total Fat 3 g (5%)
Saturated Fat 0 g (2%)
Cholesterol 0 mg (0%)
Sodium 187 mg (8%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 3 g (13%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C 2 mg (2%)
Minerals
Calcium 71 mg (5%)
Iron 1 mg (6%)
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