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Whole-Wheat Carrot Muffins

  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 12

Ingredients

2
medium-sized carrots, peeled
2
eggs
1/2
cup oil
1/2
cup sugar in the raw (plus extra for garnish)
1
teaspoon ground cinnamon
1/2
teaspoon ginger
1
pinch salt
1 1/2
cup Gold Medal™ whole wheat flour
1
teaspoon baking powder
4
oz sugar-free apple sauce (or 1 package, Yoplait® Greek plain yogurt)
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can freeze these muffins for up to 2 months.

I'm not exactly a morning person. That's why I always try to freeze some breakfast or snack options that I can take out in the morning and send to school with my kids without having to cook on the spot. One of my favorite recipes is this muffin one; it's a great way to incorporate fruits or veggies, whole-grain flour and just a dash of sugar in one treat. I prefer to make these from scratch. Try this recipe out for yourself; you'll be surprised just how easy it is to follow, and how well the muffins thaw out as a great snack alternative.

Directions

  • 1 Preheat the oven to 350 °F. Use cupcake or muffin liners to line a muffin pan.
  • 2 In a large bowl, finely grate the carrots until you have accumulated about 3/4 cup.
  • 3 Add the eggs, oil, sugar, cinnamon, ginger and salt, and mix well.
  • 4 Incorporate the flour and baking powder to the carrot mix, stir and add the apple sauce or yogurt. Thoroughly combine.
  • 5 Divide the batter among 12 muffins and sprinkle each one with sugar. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.
  • 6 Remove the muffins from the pan and let cool on a cooling rack. Enjoy while warm.

I'm not exactly a morning person. That's why I always try to freeze some breakfast or snack options that I can take out in the morning and send to school with my kids without having to cook on the spot. One of my favorite recipes is this muffin one; it's a great way to incorporate fruits or veggies, whole-grain flour and just a dash of sugar in one treat. I prefer to make these from scratch. Try this recipe out for yourself; you'll be surprised just how easy it is to follow, and how well the muffins thaw out as a great snack alternative.

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 11, 2015

I'm not exactly a morning person. That's why I always try to freeze some breakfast or snack options that I can take out in the morning and send to school with my kids without having to cook on the spot. One of my favorite recipes is this muffin one; it's a great way to incorporate fruits or veggies, whole-grain flour and just a dash of sugar in one treat. I prefer to make these from scratch. Try this recipe out for yourself; you'll be surprised just how easy it is to follow, and how well the muffins thaw out as a great snack alternative.