How To Make Sunflower Seed and Carrot Muffins
These muffins are packed with nutritious ingredients and make for a delicious breakfast or snack.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sunflower seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 large eggs
- 2 tbsp vegetable oil
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup grated carrots
Instructions
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Preheat oven to 375°F and line a muffin tin with paper liners.
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In a medium bowl, whisk together the flour, sunflower seeds, baking powder, baking soda, salt, cinnamon, and ginger.
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In a separate bowl, beat the eggs and mix in the oil, brown sugar, and applesauce until well combined.
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Add the dry ingredients to the wet, stirring until just combined. Stir in the grated carrots.
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Spoon the batter evenly into the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
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Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories : 372kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 93mg
- Sodium : 541mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 26g
- Protein : 10g
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