Carrot cake muffins
2P, 2SP blue & purple, 3SP green
Servings: 12
Ingredients
- 2 eggs
- 4 Tbsp brown sugar
- 2/3 cups unsweetened apple sauce
- 1 tsp vanilla
- 1.5 cups shredded carrots
- 1.5 cups flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 Tbsp chopped walnuts
Instructions
- Preheat oven to 350F and spray a 12 hole muffin tin with some cooking spray.
- In a bowl whisk the eggs and add in 3 Tbsp of brown sugar *leave remaining Tbsp aside for topping.
- Mix in the apple sauce and vanilla.
- Stir in flour, cinnamon, nutmeg and baking powder then fold in shredded carrots *I used my ninja blender to shred carrots.. batter will be on the thicker side.
- Spoon the batter into the 12 muffin cups, sprinkle tops with the remaining brown sugar and walnuts
- Bake in the oven for 18 minutes or until baked through.
- Muffins will freeze well, store in a container and best in the fridge after day 1
Notes
Points- 2
Personal Points- 2-3 depending on your 0PP foods
SP blue & purple- 2 using WW recipe builder
SP green- 3 using WW recipe builder
Points Plus- 2 using PP calculator
Nutritional info per muffin... Calories 95..Fat 1.5g...Sat fat 0.3g..Carbs 17.1g...Fiber 1.1g...Sugar 5.1g...Protein 2.8g using My Fitness Pal *Note- inlcudes all ingredients, using these numbers in the WW calculator may result in a higher point count since there are zero point food ingredients in the recipe