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Whole Wheat Carrot Muffins

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Whole Wheat Carrot Muffins
  • Prep 15 min
  • Total 60 min
  • Ingredients 13
  • Servings 12
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Breakfast is the most important meal of the day, in my opinion. In my experience, if I eat well in the morning, I make better decision throughout the day. Fortunately, there are many options to add variety to your menu, so there's no excuse. Last week I decided to try something new and my kids loved it. I've always enjoyed carrot cake and I thought it would be a good idea to create some whole-wheat muffins to give us fiber, but include the delicious flavor of this popular pastry; it also gives us a chance to add vegetables in a fun way. Because these muffins are more breakfast than dessert, I eliminated as much of the sugar as possible. The end result was soft, moist and subtly sweet muffins. I recommend trying them with a cup of yogurt or smoothie. They're even great alone with a bit of whipped cream.

Ingredients

  • 1 1/2 cups Fiber One™ Nutty Clusters & Almonds cereal
  • 1 cup wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 egg
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla
  • 1 cup (6 oz) Yoplait® Original vanilla yogurt
  • 1 cup peeled and grated carrot (approximately 3 carrots)
  • 1 green apple (Granny Smith) Grated
  • You'll also need a cupcake mold and liners or cooking spray.

Directions

  • 1
    Preheat the oven to 350° F.
  • 2
    Line the molds with the cupcake liners or sprinkle with cooking spray.
  • 3
    Use a blender or food processer to grind the fiber one cereal until it falls apart. Mix the cereal, wheat flour, baking powder, baking soda, salt and cinnamon and mix well.
  • 4
    Light beat the egg in another bowl, and then add the oil, vanilla and yogurt. Mix and pour in with the dry ingredients. Stir very lightly to mix the ingredients.
  • 5
    Use folding motions to incorporate the carrots and apple. Mix as little as possible. The more to mix the dough, the firmer the muffins will turn out.
  • 6
    Pour the dough into the muffin tins for 25-35 minutes or until a toothpick comes out clean when inserted.
  • 7
    Let sit for 5 minutes. Remove from mold.

Expert Tips

  • tip 1
    Process double the amount of cereal and put the rest away for another occasion.
  • tip 2
    You can also make double the amount and freeze half.
  • tip 3
    If you can't find green apples, use red apples.
  • tip 4
    If you want sweeter muffins, add 1/3 cup of sugar.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Breakfast is the most important meal of the day, in my opinion. In my experience, if I eat well in the morning, I make better decision throughout the day. Fortunately, there are many options to add variety to your menu, so there's no excuse. Last week I decided to try something new and my kids loved it. I've always enjoyed carrot cake and I thought it would be a good idea to create some whole-wheat muffins to give us fiber, but include the delicious flavor of this popular pastry; it also gives us a chance to add vegetables in a fun way. Because these muffins are more breakfast than dessert, I eliminated as much of the sugar as possible. The end result was soft, moist and subtly sweet muffins. I recommend trying them with a cup of yogurt or smoothie. They're even great alone with a bit of whipped cream.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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