Whole Wheat/Wheat Germ Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.8
  • Total Fat: 5.2 g
  • Cholesterol: 20.8 mg
  • Sodium: 20.0 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Whole Wheat/Wheat Germ Carrot Cake Muffins calories by ingredient

Number of Servings: 12


    1 cup whole wheat flour
    1 cup raw wheat germ
    1/2 cup Truvia
    4 tsp baking powder
    1 tsp cinnamon
    1 tsp nutmeg
    1/2 tsp salt
    1 egg
    3/4 cup milk
    1/3 cup unsweetened applesauce
    1/2 cup raisins
    1/2 cup chopped walnuts
    1/2 cup shredded carrots


Preheat oven to 350 degrees.

Stir together dry ingredients in a large bowl. In a different bowl mix together egg, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in raisins, walnuts, and carrots.

Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. Bake at 350 degrees for 20- 25 minutes, or until edges are brown and muffin tops bounce back when pressed lightly.

Serving Size: Makes 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ABICRAFT.

TAGS:  Snacks | Snack | Snacks Snack |