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    You are in: Home / Recipes / Oatmeal Carrot Muffins Recipe
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    Oatmeal Carrot Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 22, 2009

      I love this recipe. I also made it again with the following switches. I left out the nutmeg, used vanilla yogurt, 1 cup of banana instead of carrot, 3/4 cup of brown sugar instead of a cup.

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    • on June 02, 2009

      We liked these a lot :) I wouldn't have thought to combine carrots and oatmeal, but these muffins have good flavor and texture. I can't ask for a better afterschool snack.

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    • on May 28, 2009

      Sorry, these were just okay for us. Made as directed except subbed applesauce for oil which I usually do. I grated mini carrots...don't know if that would've made a difference. They weren't bad, but won't make again.

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    • on May 01, 2009

      First off, I just love Michael Smith. These muffins are really good and I will make them again for sure.

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    • on November 29, 2008

      There is a problem with these muffins. They are disappearing to fast!! I liked that the carrots still had some texture to them after the muffins were baked. I better go hide 2 in the freezer for me for the week before they are all gone. Oh, I ran out of all purpose flour and had to make them with self raising. They were just lighter and made 20 muffins instead of 12. Thanks for posting. Made for *Healthy Choices ABC 2008* game

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    Nutritional Facts for Oatmeal Carrot Muffins

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 289.0
     
    Calories from Fat 104
    36%
    Total Fat 11.5 g
    17%
    Saturated Fat 2.2 g
    11%
    Cholesterol 34.9 mg
    11%
    Sodium 279.4 mg
    11%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 19.9 g
    79%
    Protein 5.2 g
    10%

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