Close
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:12Yield:12 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1 ½cupswhole-wheat flour2teaspoonsground cinnamon1teaspoonbaking powder1teaspoonbaking soda¼teaspoonground nutmeg2eggs, lightly beaten¾cupunsweetened applesauce¼cupagave syrup1 ½teaspoonsvanilla1cupfresh raspberries and/or halved strawberries3ounces70% to 80% dark chocolate, chopped⅓cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1 ½cupswhole-wheat flour
2teaspoonsground cinnamon
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonground nutmeg
2eggs, lightly beaten
¾cupunsweetened applesauce
¼cupagave syrup
1 ½teaspoonsvanilla
1cupfresh raspberries and/or halved strawberries
3ounces70% to 80% dark chocolate, chopped
⅓cupchopped walnuts
DirectionsPreheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl stir together the whole-wheat flour, cinnamon, baking powder, baking soda and nutmeg. Make a well in center of flour mixture.In a small bowl combine eggs, applesauce, agave syrup and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in berries, chocolate and walnuts. Spoon batter into the prepared muffin cups, filling each three-fourths full.Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl stir together the whole-wheat flour, cinnamon, baking powder, baking soda and nutmeg. Make a well in center of flour mixture.In a small bowl combine eggs, applesauce, agave syrup and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in berries, chocolate and walnuts. Spoon batter into the prepared muffin cups, filling each three-fourths full.Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack.
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl stir together the whole-wheat flour, cinnamon, baking powder, baking soda and nutmeg. Make a well in center of flour mixture.
In a small bowl combine eggs, applesauce, agave syrup and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in berries, chocolate and walnuts. Spoon batter into the prepared muffin cups, filling each three-fourths full.
Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)155Calories6gFat23gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
