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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.9
  • Total Fat: 1.7 g
  • Cholesterol: 18.3 mg
  • Sodium: 191.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot-Ginger Bran Muffin calories by ingredient
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Carrot-Ginger Bran Muffin



Introduction

These are really dense, so if there are any suggestions to lighten them up a bit, I'm open!

They are super filling, though!
These are really dense, so if there are any suggestions to lighten them up a bit, I'm open!

They are super filling, though!

Number of Servings: 12

Ingredients

    1/4 can (3 oz) frozen unsweetened apple juice concentrate
    1/2 c wheat bran (I used flax meal)
    1 1/4 c whole-wheat or other whole-grain flour
    1 tsp baking soda
    1 1/2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp ground dried ginger
    1 egg, beaten
    1/2 c yogurt (such as Dannon Activia)
    1/2 c shredded carrots
    1 tsp grated fresh ginger
    3 Tbsp molasses
    1/4 c pumpkin seeds

Directions

1. Preheat oven to 375°F.

2. Boil juice over high heat until it becomes syrupy. Set aside and let cool.

3. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.

4. In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.

5. Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.


Number of Servings: 12

Recipe submitted by SparkPeople user THEMIS27.






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