Molasses Carrot Muffins

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I came up with this recipe trying to increase the iron and fiber in my diet. You can substitute just about any veggie or fruit for the carrots. These muffins freeze well.

Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
18 mins
Total Time:
33 mins
Servings:
10
Yield:
10 muffins

Ingredients

  • 1 ½ cups chickpea flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 1 cup unsweetened applesauce

  • ½ cup blackstrap molasses

  • 1 egg, lightly beaten

  • 2 tablespoons butter, melted

  • 1 teaspoon vanilla extract

  • ¾ cup finely chopped carrots

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.

  2. Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.

  3. Spoon batter into the muffin tin.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts (per serving)

134 Calories
4g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 134
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 25mg 8%
Sodium 282mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 4g 7%
Vitamin C 1mg 1%
Calcium 165mg 13%
Iron 4mg 22%
Potassium 468mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.