HEALTHY PUMPKIN CARROT RAISIN MUFFINS
Pumpkin pie flavor, moist muffin, nutrient-rich! I have successfully adapted this gluten free (rice flour/potato starch 50/50, gluten free oats, plus 1 tsp guar gum). No added sugar and you won't miss it!
Provided by vanettenk
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix oats, spice, powder, soda and salt in one bowl.
- In another bowl, combine pumpkin, milk, egg and extract.
- Combine 2 bowls and add in carrot and raisins.
- Bake at 350 for about 20 minutes or until firm on top.
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Emily Francis
[email protected]I added some chopped walnuts to these muffins for extra crunch.
Gani abdul
[email protected]These muffins are a great way to use up leftover pumpkin puree.
chelsey savage
[email protected]I'm not sure what I did wrong, but these muffins turned out terrible. They were dense and gummy.
md karim Khan
[email protected]These muffins were just okay. They weren't as flavorful as I expected.
Shabhaz Riaz
[email protected]I was so excited to try these muffins, but I was disappointed. They were dry and bland.
Tonya Brickey Denny
[email protected]These muffins are amazing! I've made them several times and they're always a hit.
Augustine Adekwaga
[email protected]I love these muffins! They're so healthy and delicious. I feel good about giving them to my kids.
Eden Daomilas
[email protected]These muffins are the perfect fall treat! They're moist, flavorful, and full of pumpkin spice.
G Rob
[email protected]I made these muffins for a party and they were a huge success! Everyone loved them.
Veronica Rodriguez
[email protected]These muffins were a hit with my family! They're so easy to make and they taste amazing. I will definitely be making them again.
Sileytivai Ali
[email protected]These muffins are so moist and delicious! I love the combination of pumpkin, carrot, and raisins. They're perfect for a fall breakfast or snack.