Carrot Bran Muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.7 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Carrot Bran Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Moist healthy and sugar free muffins Moist healthy and sugar free muffins
Number of Servings: 12


    *Canola Oil, 3 tbsp (remove)
    *Molasses, blackstrap, 3 tbsp (remove)
    Yogurt, plain, low fat, 1 cup (8 fl oz) (remove)
    *Bolthouse Farms Carrot Juice, 4 oz (remove)
    *Whole Wheat Flour, 1 cup (remove)
    Baking Soda, 1 tsp (remove)
    Cinnamon, ground, 1 tbsp (remove)
    Oat Bran, 1.5 cup (remove)
    Salt, 0.25 tsp (remove)
    Carrots, raw, 2 medium (remove)
    Sunflower Seeds, without salt, 0.3 cup, hulled (remove)
    Raisins, 0.3 cup, packed


Preheat oven to 375. Oil muffin tins. Beat together oil, molasses, egg substitute, yogurt, and juice until smooth. In a separate bowl, mix dry ingredients. MIx yogurt mixture into flour mixture. Stir in carrots (grated), seeds and raisins. Pour batter into muffin times. Bake for 20 minutes, or until a knife inserted in center comes out clean. Muffins will keep well in refrigerator or freezer.

Number of Servings: 12

Recipe submitted by SparkPeople user ERIBASSIST.

Rate This Recipe