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HEALTHY PUMPKIN CARROT MUFFINS

By plantifuleating.ca

HEALTHY PUMPKIN CARROT MUFFINS

Prep:25minCook:20min

These muffins are like pumpkin spice meets carrot cake. But with a healthy twist. Vegan, whole wheat and naturally sweetened. Great for breakfast on-the-go, as a light but satisfying snack, or as a healthier alternative for dessert. Enjoy!

Updated at: Thu, 21 Nov 2024 08:53:01 GMT

Nutrition balance score

Great

Glycemic Index

66

Moderate

Glycemic Load

18

Moderate

Nutrition per serving

Calories165.9 kcal (8%)

Total Fat5.4 g (8%)

Carbs26.8 g (10%)

Sugars9.8 g (11%)

Protein3.2 g (6%)

Sodium173.1 mg (9%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 Tbspflax meal

5 Tbspwater

1 cuppumpkin puree

not pumpkin pie filling

1 cupcarrots

finely shredded, large carrots

½ cupmaple syrup

any neutral oil like sunflower, canola, olive or avocado

1 tspvanilla

2 cupswhole wheat pastry flour

1 tspbaking soda

1 ½ tspcinnamon

¼ tspground ginger

¼ tspnutmeg

Instructions

View on plantifuleating.ca

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Notes

4 liked

1 disliked

Delicious

Moist

Easy

Special occasion

Sweet

Hollie Isakson· 2 months ago

Lisa· 7 months ago

I used applesauce too and 1/4 C and unsweetened maple syrup. Very good and will make again. What kind of white drizzle did you do on top? Powered sugar glaze? I left plain so far but might use whipped cream cheese and Greek yogurt blend for a frosting. Thanks for a great recipe.

Christine Hennessey· last year

Special occasion

Really good. However I couldn’t find any instructions. I baked them at 325 for 25 minutes. I followed amounts closely and had enough batter for 21 muffins. I used a bit more pumpkin and three tablespoons of applesauce because I don’t use oil.

Beth C.· last year