Carrot Breakfast Muffins
  • 1 1/2cups whole-wheat pastry flour
  • 1/4cup wheat germ
  • 1/4cup ground flaxseed (preferably golden)
  • 1 1/2teaspoons baking powder
  • 1teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 3/4cup low-fat (1 percent) milk
  • 1/3 cup pure maple syrup
  • 2tablespoons organic canola oil
  • 1/2cup packed brown sugar
  • 2 eggs, beaten
  • 2teaspoons vanilla extract
  • 1cup finely grated peeled carrots (about 2 large)
  • 1/2cup raisins
  • 3/4cup chopped toasted walnuts (optional)
  1. 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.
  2. 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