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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.4
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 157.3 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Heart Smart Carrot Muffins calories by ingredient
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Heart Smart Carrot Muffins

Submitted by: MANONTHEMOON

Introduction

Making and eating home-made baked goods for breakfast can be heart-warming and yummy, but can it also be heart healthy? Yes! I am always thinking of ways to cut out the cholesterol. By eliminating butter and eggs in these Heart Smart Carrot Muffins, I offer you a good basic recipe to which you can easily add your own twist.These nutritious muffins use yogurt and whole wheat flour to get their great texture. In addition to the yogurt, other ingredients include fats that will do your body some good -- olive oil and nuts! You can vary the recipe by using your favorite fruits, nuts, and even another vegetable. I used carrots because I had too many in my fridge, but note that they are also an excellent source of vitamin A and fiber. The walnuts I used are loaded with omega-3 fatty acids, and those raisins are full of mineral rich anti-oxidants.

My Heart Smart Carrot Muffins are a guilt-free power breakfast, perfect with some fruit or a cup of tea!
Making and eating home-made baked goods for breakfast can be heart-warming and yummy, but can it also be heart healthy? Yes! I am always thinking of ways to cut out the cholesterol. By eliminating butter and eggs in these Heart Smart Carrot Muffins, I offer you a good basic recipe to which you can easily add your own twist.These nutritious muffins use yogurt and whole wheat flour to get their great texture. In addition to the yogurt, other ingredients include fats that will do your body some good -- olive oil and nuts! You can vary the recipe by using your favorite fruits, nuts, and even another vegetable. I used carrots because I had too many in my fridge, but note that they are also an excellent source of vitamin A and fiber. The walnuts I used are loaded with omega-3 fatty acids, and those raisins are full of mineral rich anti-oxidants.

My Heart Smart Carrot Muffins are a guilt-free power breakfast, perfect with some fruit or a cup of tea!

Number of Servings: 12

Ingredients

    I used:
    1.5 cups whole wheat pastry flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 cup Unsweetened Apple Sauce
    1/4 cup brown sugar
    1 cup shredded carrots
    1/2 cup fresh, plain yogurt -- make sure it is not sour!
    1/8 teaspoon each of cinnamon and ginger
    1/4 cup walnuts
    1/4 cup raisins

Directions

My method:
1. Preheat the oven to 175 C (350 F).
2. Mix the apple sauce, sugar, carrots, and yogurt in a mixing bowl.
3. Sift the flour, baking powder, baking soda, and spices in a separate bowl and mix them properly.
4. Add the dry ingredients to the wet and combine them well.
5. Mix in the raisins and walnuts, then later add a few more if you like, after you scoop the batter.
6. Scoop out the batter, one ice cream scoop at a time, into a lined muffin pan. Should make 12 muffins!
7. Bake for 25 minutes or until the muffins puff up and their tops look golden brown. Test them by inserting a toothpick in the middle of one, to see if the toothpick comes out clean; if not, bake them for a few more minutes.
8. Let them cool until they reach room temperature, then store in a cool, dry place.

Eat them up in 4 to 5 days, and refrigerate them in warm weather, as they contain yogurt. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MANONTHEMOON.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Delicious, easy, and healthy! I put a little cream cheese on top to simulate my fave carrot cake ... - 4/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I made these muffins last night , they are wonderfully delicious! I added a little vanilla extract , that's all. My new favorite muffin recipe!!! yeahhhh thank you for posting!!
    Natalie ^..^ - 2/2/10

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  • This was good. Made these for this week's breakfast -grab'n go! DH did not want raisins, so I left them out, but put a little craisins in my batch. Did not have liners, but sprayed the pan with non-stick cooking spray. Popped out easily. Definately a keeper. - 12/17/12

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  • these were very good. I wondered about the olive oil mention, when it wasn't one of the ingredients. - 9/22/12

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  • I just made these. They are good but no one will not know they are 'healthy' ! I liked them but my hubby was not too thrilled. I eliminated the sugar and used 10 drops of liquid stevia instead (you may need less but my yogurt was really sour); this saves about 20 calories per muffin. - 5/11/10

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  • The intro mentioned olive oil, but there isn't any in the recipe! Anyway, I don't think it needs it; these muffins were nice and moist. They were a little bit bland, though -- I think next time I'd add some diced apple to up the sweetness. Very good for the calories, though! - 3/19/10

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  • I made these for breakfast this morning. Very good! I froze the extras for use later this week. - 2/11/10

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  • Incredible!
    0 of 1 people found this review helpful
    Awesome! I was looking for a recipe to use my home-grown carrots in. These were delicious. - 8/22/09

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  • These are great! Easy & quick to make. Light & moist.
    Taking to a 4th BBQ tomorrow.
    - 7/3/09

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