Serving Size 1 muffin
|Amount Per Serving|
|Monounsaturated fat||4 g|
|Saturated fat||0.5 g|
|Total fat||7 g|
|Dietary fiber||2 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Whip up a batch of these tasty muffins over the weekend and freeze half to enjoy during the week.
Heat the oven to 350 F. Line a muffin pan with paper or foil liners.
In a large bowl, combine the flours, sugar, baking soda and cinnamon. Whisk to blend evenly. In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened and slightly lumpy.
Spoon the batter into muffin cups, filling each about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.
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