Directions:
- Preheat oven to 375 (F).
- In a large mixing bowl, combine the dry ingredients (first 8 ingredients).
- In another large bowl combine the wet ingredients (next 6 ingredients).
- Pour the wet into the dry and mix until just combined.
- Gently stir in the carrots and fruit.
- Scoop batter into muffin tins, filling each cup to the top.
- Baking time seems to vary and i'm not entirely sure why but set the timer for 20 minutes and check on the muffins every 5 minutes after that. it'll probably take about 40 minutes. basically, you want your muffins to pass the old toothpick test. keep in mind though, a little underdone is ok as these freeze and reheat wonderfully.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.35 Kcal (931 kJ) | ||
| Calories from fat | 48.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 8% | |
|---|---|---|---|
| Cholesterol | 28.63mg | 10% | |
| Sodium | 211.93mg | 9% | |
| Potassium | 313.74mg | 7% | |
| Total Carbs | 46.32g | 15% | |
| Sugars | 17.09g | 68% | |
| Dietary Fiber | 10.97g | 44% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 3.7mg | 20% | |
| Calcium | 108.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 169.94 Kcal (712 kJ) | ||
| Calories from fat | 36.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 8% | |
|---|---|---|---|
| Cholesterol | 21.88mg | 10% | |
| Sodium | 161.97mg | 9% | |
| Potassium | 239.78mg | 7% | |
| Total Carbs | 35.4g | 15% | |
| Sugars | 13.06g | 68% | |
| Dietary Fiber | 8.38g | 44% | |
| Protein | 5.58g | 15% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 2.8mg | 20% | |
| Calcium | 82.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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