1. Preheat oven to 350?.
2. Combine flour, brown sugar, baking soda, cinnamon and salt in a large bowl. Stir in finely shredded carrots and the next five ingredients; make a well in center of the mixture. Combine oil and next 4 ingredients; stir with a whisk. Add oil mixture to flour mixture, stirring until just moist. Do not overmix.
3. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 350? for 25-30 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately; let cool on a wire rack.
Note: Muffins can be stored in an airtight container and frozen for up to 1 month. If desired, wrap in foil and reheat at 300 degrees.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 24|
|Calories from Fat: 51 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 88.1mg||27 %|
|Sodium 153.4mg||5 %|
|Potassium 213.7mg||6 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 39.5g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 229
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