Carrot Muffins

Serves: 5
Total Calories: 417
Yield: 12 muffins


1/2 cup unsweetened applesauce
1 tablespoon date sugar (optional)
1/3 teaspoon powdered stevia extract
1 lightly packed cup grated carrot
2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered stevia herb
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1 egg
1/4 cup nonfat plain yogurt
1 teaspoon vanilla extract
1/2 cup unsweetened pineapple juice or pineapple juice blend
1/2 teaspoon stevia concentrate
1/3 cup chopped walnuts
1/4 cup raisins (optional)


• Preheat the oven to 375°F. Oil the muffin pans.
• Warm the applesauce in a small bowl or cup in a microwave. Mix in the date sugar and stevia extract. Set aside. Grate the carrots.
• Sift the flour, leavenings, stevia herb, spices, and salt together in a bowl.
• In a large mixing bowl, beat the oil and egg together, and mix in the yogurt. Add the sweetened applesauce, vanilla, pineapple juice, and stevia concentrate. Stir in the carrots. Mix well.
• Stir the dry ingredients into the wet. Add the nuts and raisins just before flour is completely mixed.
• Spoon into the muffin pans and bake for 25 to 30 minutes. Remove from pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 417
Calories from Fat: 187

This Carrot Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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