I came up with this recipe trying to increase the iron and fiber in my diet. You can substitute just about any veggie or fruit for the carrots. These muffins freeze well.

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Recipe Summary

prep:
15 mins
cook:
18 mins
total:
33 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 muffin tin.

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  • Whisk chickpea flour, baking soda, cinnamon, salt, nutmeg, and ginger together in a bowl. Make a well in the center; add applesauce, molasses, egg, butter, and vanilla extract. Stir until just combined. Fold carrots into the batter.

  • Spoon batter into the muffin tin.

  • Bake in the preheated oven until a toothpick inserted in the center comes out slightly wet, 18 to 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts

134 calories; protein 3.6g 7% DV; carbohydrates 22.2g 7% DV; fat 3.8g 6% DV; cholesterol 24.7mg 8% DV; sodium 281.7mg 11% DV. Full Nutrition