Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar.
Source: EatingWell.com, January 2020
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days. To freeze, wrap unfrosted muffins tightly in plastic wrap or foil; freeze for up to 3 months. Thaw completely before frosting.
Nutrition Facts
Serving Size: 1 muffin
Per Serving:
198 calories; protein 5.2g; carbohydrates 32.8g; dietary fiber 2.8g; sugars 17.9g; fat 5.5g; saturated fat 1.2g; cholesterol 34.6mg; vitamin a iu 2368.5IU; vitamin c 1mg; folate 13mcg; calcium 70.1mg; iron 0.5mg; magnesium 12.8mg; potassium 114.1mg; sodium 201mg; thiamin 2.2mg; added sugar 15g.
Exchanges:
1 fat, 1 other carbohydrate, 1 starch