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Fruity Carrot Muffins

 Fruity Carrot Muffins
When it comes to whole grains, these muffins pack a triple-whammy. Joyce Smith Williams of San Antonio, Texas, combines All-Bran cereal, ground flaxseed and oats to make these healthful muffins. If you have a small household, simply freeze the extras.
18 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

  • 1 cup All-Bran
  • 3/4 cup ground flaxseed
  • 3/4 cup quick-cooking oats
  • 3/4 cup packed brown sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 3/4 cup grated peeled apple
  • 3/4 cup shredded carrots
  • 3/4 cup raisins
  • 1/3 cup chopped pecans

Directions

  • In a large bowl, combine the first nine ingredients. In another bowl,
  • beat the eggs, buttermilk, applesauce and oil until blended. Stir
  • into dry ingredients just until moistened. Fold in the apple,
  • carrots, raisins and pecans.
  • Coat muffin cups with cooking spray or use paper liners; fill

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Fruity Carrot Muffins (continued)

Directions (continued)

  • two-thirds full with batter. Bake at 400° for 10-15 minutes or
  • until a toothpick comes out clean. Cool for 5 minutes before
  • removing from pans to wire racks. Yield: 1-1/2 dozen.
Nutritional Facts: 1 muffin equals 175 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 160 mg sodium, 26 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.