Hearty Carrot Muffins Recipe
Hearty Carrot Muffins Recipe photo by Taste of Home

Hearty Carrot Muffins Recipe

Publisher Photo
"These moist muffins are a wonderful morning treat," relates Margriet Neels of Ancaster, Ontario. "My husband and our two daughters also love them as a snack."
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1/2 cup shredded tart apple
  • 1/2 cup shredded carrot
  • 3/4 cup whole wheat flour
  • 1/2 cup wheat bran
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

One muffin equals 109 calories, 1 g fat (trace saturated fat), trace cholesterol, 242 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Directions

  1. In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Hearty Carrot Muffins in Light & Tasty December/January 2002, p7

Nutritional Facts

One muffin equals 109 calories, 1 g fat (trace saturated fat), trace cholesterol, 242 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

Reviews for Hearty Carrot Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 5, 2012

"I agree with previous reviewer. These muffins are very moist and tasty."

MY REVIEW
Reviewed Jan. 14, 2009

"These muffins are moist and delicious. They are the best tasting healthy muffin I've tried! I didn't have wheat bran, but used wheat germ instead."

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