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Hearty Carrot Muffins Recipe

Hearty Carrot Muffins Recipe

"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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

1 each: 109 calories, 1g fat (0g saturated fat), 0mg cholesterol, 242mg sodium, 23g carbohydrate (0g sugars, 2g fiber), 3g protein Diabetic Exchanges: 1 starch, 0 fruit.

Reviews for Hearty Carrot Muffins

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Reviewed Jul. 5, 2012

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

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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