Low Fat Carrot Muffins
Healthy, low-fat muffins that are easy to make. If you have apples that are too soft to eat, they are easily made into applesauce for baking by cooking in the microwave or on the stove. These muffins are very light and would probably make a good loaf as well.
Equipment
- 1 Large Bowl
- measuring cup
- Measuring Spoons
- 12 Cup muffin tin
- 12 muffin tin liners
- 1 Food Processor or blender
Ingredients
- 2 Medium Apples (or 1 cup applesauce)
- 2 cups Whole Wheat Flour
- 2 cups Unpacked Brown Sugar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Vanilla
- 300 gm Soft Tofu (1 package)
- 2 tbsp Canola Oil
- 2 cups Shredded Carrot
- 1/2 cup Chopped Walnuts (Optional)
Instructions
- Line muffin tray with liners and heat oven to 375
- If using apples, peel, dice and place in the microwave with 2 tbsp water and cook on high for 2-3 minutes until soft and let cool.
- Sift flour, sugar, baking soda, powder, salt and cinnamon in a large bowl
- In the food processor, mix apples until smooth, add tofu, canola oil, and vanilla and blend completely.
- Pour wet ingredients over dry and mix with a wooden spoon. Don't overmix.
- Add shredded carrots and combine, then add walnuts if using them.
- Divide into the muffin tray.
- Bake for 35-45 minutes or until cooked through.
Notes
I had two apples that were too soft to eat, which are easy to add to recipes as applesauce. You can add cinnamon to the apples when putting them in the microwave. Put everything in the food processor when done, apples and water and mix until smooth.
I used Sunrise Soft Tofu which comes in two 150-gram servings.
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