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Carrot Muffins

  • Carrot Muffins


    • 1 cup oat bran
    • 1 1/4 cup whole-wheat flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 1/4 - 1/2 teaspoon ground ginger
    • 3 carrots
    • 8 ounces plain yogurt
    • 1/2 cup egg substitute
    • 1/2 cup unsweetened applesauce
    • 1/2 cup seedless raisins
    • 1/3 cup brown sugar
    • 1 teaspoon vanilla


    1. Preheat oven to 350 F.
    2. Spray 8 jumbo (or 12 regular) size muffin cups with vegetable oil cooking spray.
    3. Mix all the dry ingredients in a medium-sized bowl.
    4. Shred the carrots.
    5. In a larger bowl, mix the shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar, vanilla, and walnuts until well mixed.
    6. With spoon, stir the dry mixture gently into the liquid, stirring until the flour is moistened. Do not over mix.
    7. Spoon into muffin pan.
    8. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
    9. Cool for 10 minutes before removing from pan.


    8-12 servings


    Dana-Farber/Brigham and Women's Cancer Center

  • Nutrition Tip

    With applesauce and yogurt, this muffin recipe remains soft and moist throughout. Additionally, this recipe incorporates important phytonutrients from carrots into a whole grain muffin that is rich in fiber.

    Carrots are not only good for eye health, they also contain important antioxidants and other health-supporting nutrients.

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