Nutri-carrot Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 12
  • About This Recipe

    “Ummmm good! These are delicious and easy to make. Lucy serves these on her brunch table but they’re great anytime of day.”

    Ingredients

  • 1cupwhole wheat flour
  • 1cupflour
  • 1tablespoonbaking powder
  • 1pinchsalt
  • 1/4 cupbrown sugar
  • 1teaspooncinnamon
  • 1cupfine grated carrot
  • 1egg
  • 1/4 cupcanola oil
  • 1/4 cupmolasses
  • 1cupmilk
  • 1/2 cupraisins
  • 1/2 cupwalnuts( chopped)
  • Directions

  • Mix the two flours, baking powder and salt.
  • Incorporate brown sugar, cinnamon and carrots.
  • Beat egg, oil, melasse and milk and add to dry ingredients and mix well.
  • Add raisins and walnuts.
  • Spray muffin tin with non-stick cooking spray and fill each muffin mold 2/3 full.
  • Bake in 350 degree oven for 20- 25 minutes.
  • Cool and store in cool place or freeze.
  • Reviews

  • “I modified these slightly.Left out the walnuts and used 1/4 cup raisins and 1/4 cup dates because I love dates.Then added almost 1/2 cup white choc chips.I couldn’t resist!But I think it would have been better without, and next time I’ll reduce the sugar if I add dates again, they have a lot of sugar in them.I thought this recipe would need the extra chips because its healthy but these muffins are perfectly light and tasty.The molasses is perfect in them.I do think they could use more carrot flavor, perhaps by adding more grated carrots or some carrot baby food and maybe a touch of nutmeg or clove.”

  • “Delicious!I brought these into class today, and they were a huge hit.I wish I had made more, becuase I wanted to have some leftover to take home :)I used about 1.5 cups of grated carrot, and 1/2 cup of succanant (evaprated cane juice) instead of the brown sugar and molasses.I also had to bake for about 30 minutes.These are easy, healthy, and delicious.Highly recommended.”

  • “Good recipe without canned ingredients.I modified it a little to avoid going to the store.I replaced the molasses and sugar with caramelized agave syrup and Spenda. I used almonds instead of walnuts and craisins instead of raisins. I put half of the batch in muffin tins and the other in a small pyrex cake pan.I baked both in a toaster oven outside (It gets really hot out here in the desert. Cooking inside is miserable and expensive.)It came out very moist and took extra time to cook.Next time, I will either use the molasses and specified sugar or add a little flour. My Diabetic vegetable hater ate it right up.I will definitely use this recipe again.”

  • “My 4 yr old daughter chose this recipe as we were searching through for a different muffin recipe to try.Followed recipe exactly; used all organic ingredients.The taste was very nice; not overly sweet but not lacking in anyway for flavor.I did leave out the cinnamon as I had none.The texture was very nice; not mushy, not so fluffy that it fell apart, not so dense that it was too heavy.It was just right.The tops formed nicely as well which we topped with a little turbinado sugar.My daugher added a few carob chips to some of them after they were in the pan and she dubbed them “divine”.Thanks so much for the easy recipe that yielded a very good and tasty muffin that I can have with my coffee and not feel like I have just eaten a bowl of sugar.We will make these again.”

  • “These muffins were very nice and moist. The only thing I changed was that I used OJ instead of milk. It had a nice subtle orange flavour. I think that they would be equally good with milk. A keeper for sure.”

  •