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Ingredients
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2 cups whole wheat flour
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2 teaspoons baking soda
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1 teaspoon pumpkin pie spice
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½ teaspoon salt
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½ cup vanilla yogurt
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¼ cup vegetable oil
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⅓ cup honey
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1 teaspoon vanilla extract
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2 tablespoons orange juice
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1 cup carrot, peeled and shredded
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½ cup raisins
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
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Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts (per serving)
146 | Calories |
4g | Fat |
26g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 146 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 276mg | 12% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 12g | |
Protein 3g | 6% |
Vitamin C 2mg | 2% |
Calcium 28mg | 2% |
Iron 1mg | 5% |
Potassium 162mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.