Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories244.5 kcal (12%)
Total Fat12.4 g (18%)
Carbs31.2 g (12%)
Sugars17.7 g (20%)
Protein3.4 g (7%)
Sodium179.1 mg (9%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
175gall-purpose flour
¾ cupdark brown sugar
packed
6gbaking powder
½ teaspoonbaking soda
1 ½ tspcinnamon
1 tspginger
½ tspnutmeg
2gtable salt
110gvegetable oil
80gwater
1 ½ Tbspmolasses
2eggs
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 400°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 powder6g
baking soda½ teaspoon
cinnamon1 ½ tsp
ginger1 tsp
nutmeg½ 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 oil110g
water80g
molasses1 ½ Tbsp
eggs2 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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