Carrot Muffins

This recipe is a variation of carrot cake. These muffins are very nutritious as they contain whole wheat flour that provides fiber, flaxseed that provides omega 3, and carrots that are abundant in antioxidants. These muffins can be used at breakfast time or as a snack.

Approximate Nutritional Content: 1 muffin

• Calories: 160 kcal.

• Grams of fat: 4.5 gr. equals 1 fat serving

• Grams of protein: 5 gr. equals 1/2 protein serving

• Grams of carbohydrate: 26 gr. equals 1 1/2 flour servings

Note: nutritional information may vary according to the quantity and type of ingredients used

Ingredients:

• Cooking spray oil

• 1 1/2 cup shredded carrot

• 1 cup whole wheat flour

• 1 cup white flour

• 1/4 cup flaxseed

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup brown sugar

• 1 tablespoon cinnamon

• a pinch of salt (1/4 teaspoon)

• 1 egg

• 3/4 cup orange juice

• 1/2 cup unsweetened applesauce

• 1/2 cup shredded coconut

Preparation:

• Preheat the oven to 350 degrees, spray a muffin pan with cooking spray oil.

• Combine in a deep bowl all dry ingredients (flours, flaxseed, baking soda, baking powder, brown sugar, cinnamon, and salt).

• Add to the mixture the egg, orange juice, and applesauce, mix well.

• Finally add to the mixture the carrot and coconut, mix until everything is well incorporated.

• Place the mixture in the muffin pan. Fill each cup 2/3 full.

• Bake for 20 minutes or until golden.

• Remove from oven and let cool.

Enjoy!!