Carrot Muffins

U Serves 6 People
P Prep: 00:10
P Cook: 00:24

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 124

Calories from Fat 32

% Daily Values*

Total Fat 3.51

5.40%

Saturated Fat 2.33

11.65%

Polyunsaturated Fat 0.34

Monounsaturated Fat 0.50

Cholesterol 0.88

0.29%

Sodium 32.63

1.36%

Potassium 61.67

Total Carbohydrate 18.43

6.14%

Dietary Fiber 2.10

8.40%

Sugars 8.39

Protein 5.60

Vitamin A 47.92%

Vitamin C 6.17%

Calcium 3.46%

Iron 3.83%

* Nutritional Values are estimated and may vary

³ Description

Easy and healthy version of carrot muffins. Feel free to add nut and berries if you like.

² Ingredients

1 fl oz Freshly Squeezed Orange Juice
2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
3/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
2 tbsp Honey
1 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
1 serving (serving = 1 cup) Dole Shredded Carrots
1 serving (serving = 1 egg white) Eggland's Best Egg White

q Directions

First mix all the dry ingredients together. Then whisk together the egg white, orange juice, orange zest, honey, yogurt, oil and fold in the carrots. At this point feel free to add 1/2 cup baking stevia. I did not. Now combine dry and wet ingredients. The batter will be really thick. Lay the muffin tins with cupcake liners and divide the batter into 6 muffins. Bake at 375 F for 22 minutes or until a toothpick inserted into a muffin comes out clean. Serving size 1 muffin.
The frosting is 5 tbsp of greek yogurt mixed with 1 tbsp coconut flour and stevia.

Recipe Provided by @aykarustamli

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