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Carrot Cake Muffins Recipe

Contributors: Stacey Antine, MS, RD, and HealthBarn USA

Published: January 24, 2014

Carrot Cake Muffins
Rebecca Clyde, MS, RDN, CD

Who doesn't love a great tasting carrot cake? Create a delicious carrot cake muffin that's loaded with nutritious ingredients — and is the ultimate grab-and-go breakfast! This recipe uses whole-wheat flour that contains insoluble fiber; flaxseeds that are high in omega-3 fatty acids; and carrots that are rich in antioxidants.


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% pure orange juice
½ cup unsweetened applesauce
1½ cups carrots, grated
½ cup coconut, grated


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%.

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