Healthy carrot muffins Recipe
These muffins is loaded with carrots, cinnamon,and whole wheat.
My daughter loves having different options to bring for lunch and snack both at school and at work.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 375°F.
- Line a 12 non- stick muffins pan with paper cups.
- In a mixing bowl, combine the whole wheat flour and buttermilk. Let stand for a couple minutes.
- In another mixing bowl whisk together all-purpose flour, salt, baking powder and baking soda.
- Add oil, egg, brown sugar, vanilla and carrots to the buttermilk and whole wheat and stir until just combined.
- Stir in flourmixture.
- Spoon batter into muffin cups, each 3/4 full.
- Bake for 15 to 17 minutes.
- Remove from oven and cool slightly. Transfer to a wire rack to cool completely.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 62 | 30% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.16g | |
| Cholesterol 18mg | 6% |
| Sodium 346mg | 14% |
| Potassium 147mg | 4% |
| Total Carbs 32.69g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 13.44g | 9% |
| Protein 4.55g | 7% |
