Carrot Oat Bran Muffins
These gluten-free carrot oat bran muffins could be a great way to start the day or satisfy an afternoon hunger pang. Substituting apple sauce for oil cuts calories and fat and adds flavor. Your family will love them.
(12 muffins)
Carrot Oat Bran Muffin Ingredients
- 1 c. gluten-free oat bran
- 1 c. powdered non-fat milk
- 1 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 2 T artificial sweetener brown sugar blend
- 3 large eggs, beaten (alternative: egg whites or egg substitute)
- 1/2 c. applesauce, no sugar added
- 1 c. grated carrots (about 2 large or 3 small)
- 1/4 c. raisins
Directions
Preheat oven to 350°F. Prepare a 12-muffin tin by inserting paper liners or spraying lightly with cooking spray.
In a large bowl, mix oat bran, powdered milk, baking powder, baking soda, cinnamon, and artificial sweetener. Add eggs and applesauce and mix well. Stir in grated carrots and raisins.
Divide batter among 12 muffin cups. Bake 20 minutes. Cool on a rack. Store in an airtight container. Leftover muffins can be frozen.
Amount per serving: 109 calories, 6 g protein, 2 g fat, 60 mg cholesterol, 17 g carbohydrates, 3 g fiber, and 201 mg sodium
