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2 cups flour or flour substitute
1 1/4 cups brown sugar
2 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 egg replacements
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1 1/2 cups shredded carrots
1 cup raisins (or any combo of dried fruit)
1 1/4 cups brown sugar
2 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
2 egg replacements
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1 1/2 cups shredded carrots
1 cup raisins (or any combo of dried fruit)
In a large bowl, combine flour, brown sugar, baking soda, cinnamon, nutmeg, and ginger. In a separate bowl, combine the egg replacements, applesauce, and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots and dried fruit. Batter will be thick.
Put in 18 muffin tin cups coated with cooking spray. Bake at 350 for 18-21 minutes or until a toothpick inserted in center comes out clean.
Additional Info
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Source:
Modified from MSPIMama
Published in
Breakfast
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1 Comment
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Sunday, 20 September 2009 12:10
posted by
Michelle
Healthy snack cake that you don't feel bad about feeding to your kids.
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