Carrot Currant Muffins
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (6)

Carrot Currant Muffins

NUTRITION · PER SERVING58M COOK
CAL 9%·PRO 10%
CARBS 22G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 9G43% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy, nutrient-dense muffins packed with carrots, nuts, and warm spices like cinnamon and allspice. They're a wholesome breakfast or snack option.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup of old-fashioned rolled oats
  • 3/4 cup milk (or dairy-free milk)
  • 1/4 cup plain Greek yogurt
  • 1 TBSP vinegar
  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour (or white whole wheat flour)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 large egg
  • 1/4 tsp vanilla
  • 1/4 cup butter, melted and cooled slightly
  • 1/4 cup unsweetened applesauce
  • 1/3 cup brown sugar, packed
  • 1 cup shredded/grated carrots
  • 1/3 cup currants
  • 1/2 cup chopped baking walnuts
  • cinnamon sugar for topping ((optional))
PREP
15M
SODIUM
152MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.