Zutaten für Carrot Cake Muffin Cookies Low Fat
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1 1/2 cups grated carrots
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 cup unsweetened applesauce
- 1 cup raisins
- 1/4 cup artificial sweetener
- 1/4 cup water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- walnuts (optional, quantity not specified)
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Zubereitung von Carrot Cake Muffin Cookies Low Fat
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine grated carrots, applesauce (or oil), vanilla extract, and water. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in raisins and/or walnuts (if using).
- Fill each muffin liner about ¾ full.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cookies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
0g
Carbs
2g
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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Vegetables American Oven Easy Beginner Cook Vegetarian Cakes Cookies And Brownies Grains Dietary Seasonal Inexpensive Egg Free Free Of Something Pasta Rice And Grains Carrots Brunch To Go Equipment Number Of Servings
