breakfast · Dessert · easy · kid friendly · Snack

Another Way to Sneak in the Veggies – Carrot Cake Muffins

Another Way to Sneak in the Veggies….

carrot cake muffins 1Whew, another busy day! It seems as if one day blends into the next and I eat, dream, cook, and write about food. 😉 I guess that is all part of the fun of being a food blogger. I think trying to find the time to photograph all of the recipes I cook is the most challenging, but it can be done!

carrot cake muffins 2It is always fun to see how you can sneak veggies into different foods, especially if you have picky eaters in the house. If you didn’t tell anyone that these muffins had carrots in them, they would never know. Unfrosted they come in at a measly 68 calories, but if you want to add a little creamy sweetness to the top your muffin will weigh in around 101 calories. Not to shabby for a  snack, or breakfast.

carrot cake muffins1Super simple to make, refined sugar free, low fat, and tasty! I know that a lot of people choose to put raisins in their carrot cake, but I’m just not that fond of cooked raisins in my baked goods. I did add walnuts, but feel free to leave them out, add a different kind of nut, or even add raisins. Most importantly, remember to relax and enjoy!

Carrot Cake Muffins

carrot cake muffins 3

By Angie Gouchenour

12 Servings

Ingredients

1 cup stone ground whole wheat flour

1/3 cup all-purpose white flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon salt

1 1/2 cups grated carrots

1/2 cup unsweetened apple sauce

1/3 cup egg whites

1/4 cup Truvia zero calorie sweetener

1/8 cup chopped walnuts

Directions

Preheat oven to 300’f

Spray 12 muffin tins with nonstick cooking spray

In a small bowl combine all dry ingredients and set aside

In a medium bowl combine grated carrot, apple sauce, egg whites, and Truvia

Stir dry ingredients into wet, combine well

Fold in walnuts

Fill muffin tins approximately half full

Bake in preheated oven 15-20 minutes until a toothpick is removed with a few moist crumbs

If you want a sweeter version you can frost the muffins after they cool. I used a basic combo of 3 Tablespoons of light butter and 1/2 cup of powdered sugar.

1 muffin unfrosted 68 calories

1 muffin frosted 101 calories

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