CrossFit Soda City
Macro Monday Recipe
3/23/2021
Carrot Cake Mini Muffins
Nutritional Facts
Yields: 12 servings (2 mini muffins)
Calories: 125
Carbohydrates: 17
Protein: 3
Fat: 5
Ingredients
• 3/4 cup whole wheat flour
• 1/2 cup uncooked rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup unsweetened applesauce
• 1/4 cup brown sugar
• 3 tablespoons melted coconut oil
• 1 cup grated carrots
• 1/4 cup raisins, optional
Instructions
1. Preheat the oven to 350F and coat a 24-cup mini muffin tin with nonstick spray.
2. Add all ingredients to a medium bowl and stir together to combine thoroughly
3. Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges
4. Remove from oven, cool in the pan for 2 minutes then transfer to a wire rack to cool.
5. You can store them for 3-5 days at room temperature or in the fridge, or up to 3 months in the freezer.
