Carrot Blueberry Walnut Muffins
 
Prep time
Cook time
Total time
 
A gluten-free muffin made with carrots, blueberries and bananas. This low calorie goodie packs a serious health punch. An easy snack you can whip up in a blender in under 5 minutes!
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Ingredients
  • 3 carrots shredded, use a food processor or blender
  • 3 very ripe bananas, mashed
  • 3 egg whites
  • ⅛ cup canola oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 2 tsp chia seeds
  • 2 cups GF oat flour
  • ½ cup walnuts
  • ¼ cup blueberries
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a muffin tin with cooking spray
  3. To a large bowl, add bananas, canola oil, egg whites, maple syrup & apple cider vinegar
  4. Using a hand mixer combine wet ingredients
  5. Add carrots to the batter and combine
  6. Then add baking soda, cinnamon, sea salt, flour & chia seeds
  7. Combine the batter well
  8. To the batter, add walnuts & blueberries & gently combine
  9. Add batter to prepared muffin tin filling cavities ¾ way full
  10. Bake 25-30 minutes until a toothpick can be inserted clean
  11. Cool muffins on a baking rack 5-10 minutes
Notes
Makes 12 muffins, 176 calories each
Nutrition Information
Serving size: 12 Calories: 179 Fat: 7g Saturated fat: 1g Unsaturated fat: 5g Carbohydrates: 25g Sugar: 6g Sodium: 435mg Fiber: 3g Protein: 5g
Recipe by Skinny Fitalicious® at https://skinnyfitalicious.com/?p=10478