2 cups whole wheat flour 2 tsp. baking soda 1/4 tsp. salt 2 tsp. cinnamon 4 egg whites (I used regular egg beaters 'cause I didn't have any real eggs to separate) 1/4 cup canola oil 3/4 cup low-fat buttermilk (used buttermilk powder with dry ingredients and water with wet ingredients) 3/4 cup sugar 1/4 cup honey 2 tsp. vanilla 2 cups grated carrots 1 apple, grated 1/2 cup raisins 1/4 cup chopped nuts, toasted (I didn't toast them)
Preheat oven to 350F. Spray 24 muffin cups with nonstick spray or use paper liners. Set aside. Combine flour, baking soda, salt and cinnamon, and stir to mix. Set aside. In large bowl, lightly beat egg whites with a fork; add oil, buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add carrots, apple, raisins and nuts. Stir to combine. Add flour mixture to carrot mixture and stir just until moistened. do not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or until top of muffin springs back when you touch it lightly.
These are wonderful I used splenda instead of sugar, substituted dried cranberries for raisons, didn't use nuts. They are really moist, taste so good. My only problem is: how do I limit myself to a just a couple ?? Will certainly make again.
I made these, sticking to the recipe except substituting Splenda for the sugar and leaving out the raisins and nuts because my daughter refuses to eat them. These were YUMMY! Thanks so much for sharing the recipe. I will definitely make them again!
Very yummy. I did as others suggested and substituted Splenda and also left out the raisins and nuts since I am not a fan of raisins. I might add a little more splenda to make more dessert like. It is almost like eating carrot cake! A quick grab and go snack that hits the spot