By Mayo Clinic Staff

Dietitian's tip:

If 18 muffins are too many, freeze those you won't eat and pull them out of the freezer as needed. Freezing the muffins keeps them fresher longer. Warm the muffins slightly before serving.

Number of servings

Makes 18 small muffins

Ingredients

  1. 1 cup all-purpose (plain) flour
  2. 1 cup whole-wheat flour
  3. 3/4 cup sugar
  4. 2 teaspoons baking soda
  5. 2 teaspoons ground cinnamon
  6. 3/4 cup egg substitute
  7. 1/2 cup vegetable oil
  8. 1/2 cup unsweetened applesauce
  9. 2 teaspoons vanilla extract
  10. 2 cups chopped apples (unpeeled)
  11. 1/2 cup raisins
  12. 3/4 cup grated carrots
  13. 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 F. Line a muffin pan with paper or foil liners. In a large bowl, combine the flours, sugar, baking soda and cinnamon. Whisk to blend evenly. In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy. Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

Nutritional analysis per serving

Serving size :1 muffin

  • Total carbohydrate 25 g
  • Dietary fiber 2 g
  • Sodium 163 mg
  • Saturated fat 0.5 g
  • Total fat 7 g
  • Trans fat 0 g
  • Cholesterol 0
  • Protein 3 g
  • Monounsaturated fat 4 g
  • Calories 175
  • Sugars 8 g
Jun. 01, 2013