Carrot Muffins

Carrot Muffins

(12 servings)    Printable Version
  • 3/4 cup soy milk
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1 Tablespoon canola oil
  • 1/2 cup tart apple - grated
  • 1/2 cup carrot - grated
  • 3/4 cup whole wheat flour
  • 3 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
In a large bowl, beat milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine dry ingredients; stir into milk mixture until moist.

Coat muffin tins with nonstick cooking spray. Fill two-thirds full.

Bake in a 375 degree oven for 18-20 minutes or until a toothpick comes out clean. Cool five minutes.


Carrots are a tremendous source of vitamin A which aids eye sight... a great recipe for a positive point of view.

Mr Breakfast would like to thank janeboo for this recipe.

Comments About This Recipe
What do you think of Carrot Muffins?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From WeeklyMuffin
Rating (out of 5):  

I made these last night, and they were the best muffins i've ever made.. and i make at least a dozen muffins a week! i will for sure make this again. they are soooo moist! i used whole wheat pastry flour and increased the measurement by an extra 1/3 cup, also used about 1/8 cup less maple syrup because i used over 1/2 cup carrots and didn't want batter too thin. awesome recipe! thanks!

Comment submitted: 3/23/2009 (#7823)



From eg
Rating (out of 5):  

These were very easy to make, called for ingredients that I almost always have at home and were quite delicious!

Comment submitted: 3/19/2007 (#1873)





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