Healthy Bran, Flax and Carrot Muffins (Large Batch)
Recipe: #9513
May 09, 2013
Categories: Carrot, Brunch, Mothers Day, Potluck, Oven Bake, Low Fat, Kid's Lunches, Flour, Muffins, more
"These are fantastic and healthy! I've been giving out the recipe to everyone! If you have a worry about colesterol you can use 3 egg whites instead of whole eggs and zucchini can replace the carrots. I suggest to freeze them in ziplock bag, then just pull one out each morning, pop in the microwave to thaw and the muffin will be ready to eat on the way to work!"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (64.1 g)
- Calories 186.8
- Total Fat - 10.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 14.5 mg
- Sodium - 199.4 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 3.3 g
- Sugars - 12.2 g
- Protein - 2.1 g
- Calcium - 21.7 mg
- Iron - 2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line 24 muffin tins with paper liners.
Step 2
Preheat oven to 350F.
Step 3
Mix flour, flaxseed, bran, sugar and next 5 dry ingredients together.
Step 4
Mix in shredded carrots and apples.
Step 5
In a bowl whisk together milk with applesauce, eggs and vanilla; stir into dry mixture until well moistened.
Step 6
Fill the tins three-quarters full.
Step 7
Bake at for 20 to 25 minutes.
Tips
- Muffin tins
2 Reviews
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