Carrot Cake Flax Muffins - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

These muffins are an excellent source of whole grains to keep yourself full and your body energized, and your tastebuds won’t complain when they taste the nutty richness of carrot cake.

Ingredients

  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1½ cups ground flaxseed
  • 1½ cups oat bran
  • 1 cup brown sugar
  • 4 tsp. baking soda
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 4 tsp. cinnamon
  • 3 cups shredded carrots
  • 2 cups pineapple tidbits, drained
  • 1 cup raisins
  • 3 large eggs
  • 2 cups skim milk
  • 2 Tbsp. lemon juice
  • ¼ cup unsweetened applesauce
  • 2 tsp. vanilla

Directions

  1. Preheat oven to 350ºF.
  2. In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir in carrots, pineapple, and raisins.
  3. Whisk together eggs, milk, lemon juice, applesauce, and vanilla in separate bowl. Add liquids to dry ingredients, stir until moist but still lumpy.
  4. Coat muffin tin with non-stick spray. Pour batter in tins to ⅔ full. Bake until golden brown (15-20 minutes).
Nutritional analysis per serving: Calories 120; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 16mg (5% DV); Sodium 230mg (10% DV); Total Carbohydrate 23g (8% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 7g; Includes 4g Added Sugars (8% DV); Protein 4g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 4% DV; Manganese 25% DV; Niacin 15% DV; Selenium 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/carrot-cake-flax-muffins/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796