Carrot And Flaxseed Muffins Gf Recipes
HEALTHY CARROT APPLE FLAX MUFFINS
Healthy Carrot Apple Flax Muffins are made low calorie, gluten free and dairy free with nutrient dense ingredients. These nutrient packed muffins are delicious and great for a portable snack! Low Calorie + Gluten Free
Provided by Skinny Fitalicious
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven 350 F. Line a muffin tin with muffin liners or spray with avocado oil spray or olive oil spray.
- In a food processor, add the carrots and apples. Pulse a few times until shredded. Set aside.
- In a standing mixer or using a hand mixer, add egg whites, olive oil, applesauce and cinnamon. Mix until eggs become frothy.
- Add sugar, baking powder and flax and mix to combine. Then slowly add flour to the mixture while mixing on low.
- Fold in the apples and shredded carrots into the batter.
- Spoon batter into muffin cavities 3/4 full. Bake at 375 F 25 to 30 minutes until a toothpick can be removed clean. Remove from the oven and cool muffins in the pan 10 minutes before removing from the baking pan.
- Store in the refrigerator in a sealed container up to 7 days or in the freezer up to 60 days.
Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 27 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Fiber 4 g, Sugar 10 g, Sodium 32 mg, UnsaturatedFat 6 g
FLAXSEED GOLDEN HARVEST MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
- Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g
CARROT AND FLAXSEED MUFFINS - GF
From a blog "Hazelnut". I used Precision Gold gluten-free flour. I think you would get different results with different flours.I was trying to replicate Flax4Life's carrot muffins. Not bad, but this isn't it.
Provided by sheepdoc
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and line muffin tins with paper.
- Combine dry ingredients.
- Mix in carrots, raisins, and walnuts one at a time.
- In separate bowl, whisk eggs, milk, and vanilla.
- Fold wet ingredients into dry ingredients just until combined.
- Scoop into muffin tins.
- Bake 20-25 minutes.
Nutrition Facts : Calories 181.6, Fat 11.1, SaturatedFat 1.3, Cholesterol 22.1, Sodium 184.8, Carbohydrate 18.1, Fiber 4.9, Sugar 11.3, Protein 4.8
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