Carrot Cake Muffins Recipe

CarrotCakeMuffins

Rebecca Clyde MS, RDN, CD

Who doesn't love a great tasting carrot cake? We had fun creating a delicious carrot cake muffin that's loaded with nutritious ingredients. This grab-and-go muffin makes the ultimate breakfast. It's loaded with whole wheat flour that contains insoluble fiber; flaxseeds that are high in omega-3 fatty acids; and carrots rich in antioxidants.

Ingredients

Olive oil spray (or canola oil spray)
1 cup whole-wheat flour
1 cup all-purpose flour
¼ cup ground flaxseeds
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-percent pure orange juice
½ cup unsweetened applesauce
1 ½ cups carrots, grated
½ cup coconut, grated

Directions

Before you begin: Wash your hands.

  1. Preheat oven to 350°F (176°C); spray muffin pan with cooking oil spray.
  2. Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl, and mix.
  3. Add egg, orange juice and applesauce to the bowl, and mix thoroughly.
  4. Fold in carrots and coconut until blended.
  5. Spoon mixture into muffin tins, filling until ⅔ full.
  6. Bake for approximately 20 minutes, or until browned.
  7. Cool and enjoy!
 
 

Nutrition Information

Serving size: 1 muffin
Serves 10

 

Calories: 160; 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 A: 60%; Vitamin C: 15%; Calcium: 8%; Iron: 10%.