These low-fat muffins are perfect the day they’re made, but you can also make them ahead of time, freeze, and then microwave 30 seconds for a fast treat. Wheat germ and flaxseed add fiber, too.
Carrot Breakfast Muffins
Rate this recipe!
Ingredients
- 1 1/2 cups whole-wheat pastry flour
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed (preferably golden)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup low-fat (1 percent) milk
- 1/3 cup pure maple syrup
- 2 tablespoons organic canola oil
- 1/2 cup packed brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1 cup finely grated peeled carrots (about 2 large)
- 1/2 cup raisins
- 3/4 cup chopped toasted walnuts (optional)
Instructions
- Preheat oven to 350º. Coat muffin cups with cooking spray (or use paper liners). In a large bowl, sift together first seven ingredients (flour through salt). Set aside.
- In a medium bowl, whisk milk, syrup, oil, brown sugar, eggs, and vanilla until sugar dissolves. Add dry ingredients and mix just until blended. Gently stir in carrots, raisins, and walnuts, if using. Divide among prepared muffin cups. Bake for 20–25 minutes, until a toothpick inserted comes out clean. Cool on rack.
Recipe Notes
Nutrition Facts
Carrot Breakfast Muffins
Amount Per Serving
Calories 150
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 27mg
9%
Sodium 105mg
4%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
8%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 150 cal, 4g fat (2g mono, 2g poly, 1g sat), 27mg chol, 3g protein, 26g carb, 2g fiber, 105mg sodium
