Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories219.7 kcal (11%)
Total Fat10.1 g (14%)
Carbs30.5 g (12%)
Sugars17.1 g (19%)
Protein3 g (6%)
Sodium139.9 mg (7%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
175gall-purpose flour
¾ cupdark brown sugar
packed
4gbaking powder
¼ teaspoonbaking soda
¾ tspcinnamon
½ tspginger
¼ tspnutmeg
2gtable salt
85gvegetable oil
60gmilk
1 Tbspmolasses
1eggs
large, cold
1 ½ cupCarrots
grated
¼ cupApples
diced
⅛ cupapplesauce
or grate apple same as carrots
⅛ cupPineapple
crushed
¼ cupraisins
¼ cupwalnuts
crushed
Instructions
Step 1
Preheat oven to 350°F. Grease muffin pans (each serving is 1 muffin). Ensure fruits and vegetables are prepared by dicing/grating.
OvenPreheat
Muffin Pan
Carrots1 ½ cup
Apples¼ cup
applesauce⅛ cupStep 2
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
all-purpose flour175g
dark brown sugar¾ cup
baking powder4g
baking soda¼ teaspoon
cinnamon¾ tsp
ginger½ tsp
nutmeg¼ tsp
table salt2gStep 3
In a separate container, mix together vegetable oil, milk, molasses and eggs until well combined. Stir in carrots, apple, pineapple, raisins, and nuts until well distributed.
vegetable oil85g
milk60g
molasses1 Tbsp
eggs1 Carrots1 ½ cupApples¼ cupapplesauce⅛ cup
Pineapple⅛ cup
raisins¼ cup
walnuts¼ cupStep 4
Mix wet ingredients into dry ingredients. Stir until just combined. There shouldn’t be any large clumps of flour. Pour into greased-muffin tins until 3/4 full, leaving room to rise. Cook for about 25 minutes, or until muffins are puffed and firm on top.
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