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Hearty Carrot Muffins

"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
    1 dozen


  • 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


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

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Average Rating:
  • Sweethymes
    Jan 6, 2019

    This is my favorite muffin. Made it countless times and always comes out perfectly. Just used 2% milk, used whole eggs and white flour. Replaced wheat with oat bran for personal preference. A little more apple and topped it with chopped walnuts were my only other adjustments. Wish more muffins were as wonderful as this!

  • ConnieK
    Jul 5, 2012

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

  • clairedatefowler
    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.