Total Time
Prep 15 mins
Cook 20 mins

These muffins have an odd texture - slightly rubbery - because there is no fat, but they are really tasty.

Ingredients Nutrition


  1. Mix together dry ingredients, set aside.
  2. Beat eggs and all liquid ingredients, mix well.
  3. Add liquid ingredients, raisins and carrots to dry mixture.
  4. Stir well.
  5. Refridgerate overnight or for at least 6 hours.
  6. Before baking stir the batter well.
  7. Preheat oven to 400.
  8. Fill muffin tins 1/2 full.
  9. Bake 17-20 minutes.
  10. Hints---------------.
  11. Do not use muffin liners- the muffins will stick to the paper really bad.
  12. This happens because there is no fat in the recipe.
  13. You must refridgerate the batter for at least 6 hours or the muffins are dry.
  14. You have to let the cereal soak up all the wet ingredients otherwise it stays dry.
  15. Enjoy!


Most Helpful

suggestion - add about 1 cup ground flaxseeds to the mix and decrease the sugar. this will give your muffins "good fat" (omega 3's & 6's) and improve the consistency.

adams.wifey September 24, 2007

What delicious, moist and yet LOW FAT muffins!!! I make a half batch every week and freeze the extra muffins....and YES they freeze well too. I have made them with HALF the sugar too, just increasing the applesauce a bit and they are still sweet enough for my taste. This recipe surely is a keeper!

Poohbear Pam October 21, 2003

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