Printable Area

Carrot Muffins

By tootyflooty on January 13, 2003

Photo by Jane Gib

4 Reviews

Prep Time: 10 mins
Total Time: 40 mins
Yield: 12 muffins

Photo by Jane Gib

About This Recipe

"These muffins are yummy (and fat free). Don't be put off by the fact that they contain baby food! If you are following Weight Watchers, I've calculated 3 points per muffin."

Ingredients

1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots ( use baby food)
1/2 cup egg substitute ( equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.
Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.
Combine wet and dry mixtures just until flour is moistened.
Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1086 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 165.1
Calories from Fat 5: 16%

Amount Per Serving: %
Total Fat 0.5g: 0%
Saturated Fat 0.1g: 0%
Cholesterol 0.0mg: 0%
Sugars 18.7 g
Sodium 161.9mg: 6%
Total Carbohydrate 38.1g: 12%
Dietary Fiber 2.2g: 9%
Sugars 18.7 g: 75%
Protein 4.0g: 8%

Reviews

"We enjoyed these muffins. They are not super sweet and make a great addition to any meal. We served them with a strawberry chicken salad. I love that they have no oil or butter in them."

By Chef Doozer on April 09, 2011 | 1208746
"It was a nice muffin recipe and I liked the carrot puree baby food idea. I used carrot and potato baby food, as I had some at hand. Thanks for sharing"

By Jane Gib on August 20, 2006 | 304116
"I like these a lot, and the use of baby food is really creative. I've used baby food in recipes before because it's easy and the flavors are so mild so you can adjust it how you like. "

By SkinniFries on March 12, 2006 | 255495
"I made this in the form of a quick bread, took about an hour to cook, but worked fine. Used oat meal insead of oat bran, and cinnamon instead of allspice. I would probably add ginger next time and more cinnamon. Has a very nice texture, and will be good for breakfasts. The carrot purée is a nice change. Will certainly make again."

By Kasha on February 10, 2005 | 152682