Buckwheat/Carrot Muffins Recipe

Looking for an easy Buckwheat/Carrot Muffins recipe? Learn how to make Buckwheat/Carrot Muffins using healthy ingredients.


Submitted by ivasi

Makes 18 servings



High in Vitamin A. Good source of fiber and iron. Soft and delicious.

Recipe Ingredients for Buckwheat/Carrot Muffins

1 1/2 cup flour
3/4 cup buckwheat flour
1 1/2 cup Organic Shredded Carrots
18 dates, pitted, chopped
1 banana, large
1 1/2 tsp baking soda
1 tsp cinnamon
0.12 tsp salt
3/4 cup reduced fat milk
4 oz Apple Sauce Unsweetened Organics
1 1/2 tbsp olive oil
112 g egg
30 ml honey

Recipe Directions for Buckwheat/Carrot Muffins

  1. Preheat oven at 375F.

  2. Spray muffin pans with cooking spay or cover with soft butter.

  3. Process carrots, banana in a food processor.

  4. Mix dry ingredients in medium bowl.

  5. Mix shredded carrot, banana, apple sauce, lightly bitten large eggs, milk, and pitted, finely chopped dates together in larger bowl.

  6. Add dry mixture to a larger bowl in 3-4 steps.

  7. Mix well.

  8. Put with tablespoon in greased muffin pans.

  9. Bake 15-18 min.

Categories

Snacks, Bake

Nutrition Facts
Serving Size 66.5g
Amount Per Serving
Calories
123
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
137mg
6%
Potassium
147mg
4%
Total Carbohydrates
23.5g
8%
Dietary Fiber
2.0g
8%
Sugars
10.0g
Protein
3.2g
Vitamin A 31% Vitamin C 2%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
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