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Breakfast Carrot Muffins

Breakfast Carrot Muffins created by Jane Gib

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.

Ready In:
40mins
Yields:
Units:

ingredients

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").
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RECIPE MADE WITH LOVE BY

@tootyflooty
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@tootyflooty
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"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."
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  1. Chef Doozer
    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.
    Reply
  2. Jane Gib
    Breakfast Carrot Muffins Created by Jane Gib
    Reply
  3. Jane Gib
    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
    Reply
  4. SkinniFries
    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.
    Reply
  5. Kasha
    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.
    Reply
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