Serves: 5
Total Calories: 417
Yield: 12 muffins

1/2 cup unsweetened applesauce
1 tablespoon date sugar (optional)
1/3 teaspoon powdered stevia extract
1 lightly packed cup grated carrot
2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered stevia herb
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1 egg
1/4 cup nonfat plain yogurt
1 teaspoon vanilla extract
1/2 cup unsweetened pineapple juice or pineapple juice blend
1/2 teaspoon stevia concentrate
1/3 cup chopped walnuts
1/4 cup raisins (optional)

• Preheat the oven to 375°F. Oil the muffin pans.
• Warm the applesauce in a small bowl or cup in a microwave. Mix in the date sugar and stevia extract. Set aside. Grate the carrots.
• Sift the flour, leavenings, stevia herb, spices, and salt together in a bowl.
• In a large mixing bowl, beat the oil and egg together, and mix in the yogurt. Add the sweetened applesauce, vanilla, pineapple juice, and stevia concentrate. Stir in the carrots. Mix well.
• Stir the dry ingredients into the wet. Add the nuts and raisins just before flour is completely mixed.
• Spoon into the muffin pans and bake for 25 to 30 minutes. Remove from pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 417
Calories from Fat: 187

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits