| Total sodium per serving: 24mg |
Total calories per serving: 165 |
Servings: 6 |
Ingredients
- ¼ cup unsweetened applesauce
- ½ tbsp vegetable oil
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup carrots, finely shredded
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch ground cloves
- 1 cup all purpose flour
- 1½ tsp Featherweight no sodium baking powder
Directions
1. Preheat oven to 350°F. Line a muffin pan with six paper liners or spray with cooking spray.
2. Finely shred carrots and chop well to eliminate any large pieces.
3. In a large bowl beat together applesauce, vegetable oil and sugars until fully combined. Mix in egg and vanilla, followed by carrots. Scrape the bowl as needed. Add remaining dry ingredients, mixing well until no streaks remain.
4. Divide mixture evenly in 6 portions of a muffin pan.
5. Bake for 20-22 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs.
6. Cool in pan for several minutes before removing to a wire rack to cool completely.
Nutrition Facts for 1 muffin
- Total Fat 2.2g
- Saturated Fat 0.5g
- Trans Fat 0.0g
- Cholesterol 31mg
- Potassium 96mg
- Total Carbohydrates 33.1g
- Dietary Fiber 1.2g
- Sugars 16.2g
- Protein 3.4g
- Vitamin A 47%
- Vitamin C 2%
- Calcium 2%
- Iron 7%
Adapted from bakedbyrachel
