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    You are in: Home / Recipes / Healthy Carrot Cake Muffins Recipe
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    Healthy Carrot Cake Muffins

    Healthy Carrot Cake Muffins. Photo by Oregon Cook

    1/1 Photo of Healthy Carrot Cake Muffins

    Total Time:

    Prep Time:

    Cook Time:

    34 mins

    15 mins

    19 mins

    Oregon Cook's Note:

    Light, low-fat goodness!

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    Ingredients:

    Serves: 6

    Yield:

    large m ...

    Units: US | Metric

    Directions:

    1. 1
      1. Grease 6- large muffin tin. Heat oven to 400 degrees.
    2. 2
      2. Mince grated carrot.
    3. 3
      3. If you only have pineapple chunks, mince those as well.
    4. 4
      4. Squeeze all the juice out of the carrots and pineapple.
    5. 5
      2. Mix wet ingredient thoroughly.
    6. 6
      3. Mix dry ingredients.
    7. 7
      4. Pour wet ingredients into dry and mix well.
    8. 8
      5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!

    Ratings & Reviews:

    • on October 23, 2011

      45

      Made for PAC fall 2011. I made this using the pulp from my juicer after making carrot juice instead of grated carrot. I am always looking for ways to use the pulp.(I love my carrot juice) These are lowfat and tasty! I will add more cinnamon next time, but that is personal taste.I made as directed except for the carrot pulp. Will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Healthy Carrot Cake Muffins

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 197.3
     
    Calories from Fat 12
    34%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 1.9 mg
    0%
    Sodium 336.4 mg
    14%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 4.5 g
    18%
    Sugars 14.9 g
    59%
    Protein 7.4 g
    14%

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