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Carrot Cake Muffins

by Stacey Antine, MS RD and HealthBarn USA

Servings: 10 (1 Muffin Per Serving)
Nutrition Facts
Serving Size 1 Muffin
Amount per serving
Calories 160
% Daily Value*
Total Fat 4.5g 
 Saturated Fat 2.5g 
 Trans Fat 0g 
Cholesterol 25mg 
Sodium 170mg 
Total Carbohydrate 26g 
 Dietary Fiber 4g 
 Sugars 4g 
Protein 5g 
Vitamin A60%
Vitamin C15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Who doesn't love a great tasting carrot cake? We had fun creating a delicious carrot cake muffin that's loaded with all-natural, nutritious ingredients. This grab-and-go muffin makes it easy to eat the right amount of food, plus it's the ultimate breakfast or snack for cancer prevention. It's loaded with whole wheat flour that contains insoluble fiber; flax seeds that are high in omega-three fatty acids which help reduce inflammation; and carrots rich in antioxidants to boost the immune system.


Olive oil spray (or canola oil spray)
1-1/2 cups carrots, grated
1 cup whole wheat flour
1 cup all purpose flour
¼ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
1 tablespoon cinnamon
¼ teaspoon sea salt
1 egg
¾ cup calcium fortified 100% pure orange juice
½ cup unsweetened applesauce
½ cup coconut, grated


  1. Preheat oven to 350°F; spray muffin pan with cooking oil spray.
  2. Shred carrots and set aside.
  3. Combine flour, flax, baking powder, baking soda, brown sugar, cinnamon, and sea salt in a bowl, and mix.
  4. Add egg, orange juice, and applesauce to the bowl, and mix thoroughly.
  5. Fold in carrots and coconut until blended.
  6. Spoon mixture into muffin tins, filling until ⅔ full.
  7. Bake for approximately 20 minutes, or until browned.
  8. Cool, and enjoy!
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About the author:

Stacey Antine MS RD

Stacey Antine, MS RD

Founder of HealthBarn USA, a leader in healthy-lifestyle educational programs for kids and families. For more information go to




  • Cook healthy

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