Healthier Carrot Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 10.9 g
  • Cholesterol: 46.2 mg
  • Sodium: 304.4 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Healthier Carrot Muffins calories by ingredient


Introduction

My kids love these and they make a good on the go breakfast when we're headed out for the day. My kids love these and they make a good on the go breakfast when we're headed out for the day.
Number of Servings: 24

Ingredients

    2 cups Whole Wheat Flour
    2 cups All-Purpose Flour, white (unbleached)
    1.5 cup Brown Sugar, unpacked
    4 tsps Baking Powder
    2 tsp Baking Soda
    1 tsp Salt
    2 tsps Cinnamon, ground
    6 large Eggs
    1 cup Extra Light Olive Oil
    2 tsps Vanilla Extract
    2 cups Carrot puree (cooked)

Tips

You can make a cream cheese frosting for these, but we like them plain. I will sometimes add just a little butter when they are warm.


Directions

Preheat oven to 350 degrees.

Cook carrots in water in glass dish for 8 minutes on high. Puree carrots in food processor or mash (may need to cook longer if mashing by hand). I add some of the olive oil when processing, because the liquid helps it puree better.

Mix all the ingredients together till moist.

Divide batter into muffin tins or paper cups.

Bake in 350 degree oven for 20 minutes or until cooked through.

Makes 24 Muffins

Serving Size: 1 Muffin (recipe makes 24 muffins)

Number of Servings: 24

Recipe submitted by SparkPeople user TRANSFORMING5.