Breakfast Carrot Muffins

photo by Jane Gib

- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
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").
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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 pure is a nice change. Will certainly make again.
RECIPE SUBMITTED BY
tootyflooty
United States