What a way to start the day! In addition to offering omega-3 fatty acids, eating walnuts may offer preventative benefits in UC patients. These include less damage from inflammation leading up to flare, plus faster healing after. Just a reminder to save any recipes with nuts for remission. Get the scoop on how we developed our UC Cooking Club recipes!
Servings
12
Total Time
1 hrIngredients
- Cooking spray
- 2 cups white whole-wheat flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground ginger
- ¼ tsp. kosher salt
- 3 large eggs
- ¾ cup unsweetened applesauce
- ½ cup vegetable oil
- ½ cup pure maple syrup
- 2 tsp. vanilla extract
- 1 cup finely grated carrots
- ½ cup raisins
- ½ cup chopped walnuts
Nutrition Information
Per serving: 264 calories; 14g fat; 2g saturated fat; 47mg cholesterol; 277mg sodium; 32g carbohydrate; 3g fiber; 5g protein; 14g sugar; 37mg calcium; 1mg iron; 233mg potassium
Directions
Step 1Preheat oven to 350°F. Grease 12 muffin cups, or line with paper liners.
Step 2In a large bowl, mix together flour, baking soda, cinnamon, cardamom, ginger, and salt. Set aside.
Step 3In a separate bowl, whisk eggs, applesauce, oil, maple syrup, and vanilla until combined. Stir in carrots.
Step 4Pour wet ingredients into dry ingredients; stir until just combined. Fold in raisins and walnuts.
Step 5Divide batter evenly into prepared muffin tins. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out mostly clean. Let cool for 15 minutes before removing from muffin tin and transferring to a wire rack to cool completely. Store in an air-tight container for three to four days and/or freeze remaining.
