Skinny Carrot Cake Oatmeal Muffins
Recipe: #11500
December 13, 2013
Categories: Breakfast, Snacks, Oats, Banana, Carrot, Native American, One-Pot Meal, Brunch, Picnic, Oven Bake, Gluten-Free Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, Low Glycemic, Low Sodium, Kid's Lunches, Muffins, more
"These muffins are quick to the oven, delicious and healthy for you! It's also a great way to add carrots to your diet, as they are so good for you. Kids love these too! Found at Whole Foods New Body Blog."
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (85.4 g)
- Calories 175.5
- Total Fat - 3.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 29.6 mg
- Sodium - 107.5 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 4.1 g
- Sugars - 6.7 g
- Protein - 7 g
- Calcium - 118.5 mg
- Iron - 1.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all ingredients in a medium bowl. Mix thoroughly.
Step 2
Spoon into a muffin tin sprayed with olive oil/coconut oil spray or lined with parchment baking cups.
Step 3
Bake at 350 degrees, for 20-25 minutes.
Step 4
Store in refrigerator in airtight container.
Tips
No special items needed.
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