carrot muffins from The Jewish Kitchen

Carrot Muffins - Healthy Options

Moist, sweet, and with a hint of orange, ginger, and cinnamon, these delicious muffins bake up in only 20 minutes. They're big on flavor and low on calories (less than 200 per muffin) --another reason why they'll become one of your go-to, favorite recipes.
Course Breakfast, Brunch, Desserts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 1/2 cup all-purpose white flour
  • 1 cup whole wheat flour
  • 1 tsp. ground ginger
  • 1 tbsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. Salt
  • 1 whole egg
  • 3/4 cup skim milk
  • 3/4 cup carrots, raw, finely shredded
  • 2 tbsp. canola oil
  • 1 tbsp. grated raw orange peel
  • 1/2 cup brown sugar
  • 2 tsp. vanilla extract

Instructions

  1. Combine first seven ingredients. Set aside.
  2. In another bowl, whisk egg, then stir in milk, carrots, oil, grated orange peel, brown sugar and vanilla. Add the flour mixture and stir gently to combine until the dry ingredients are moistened. Do not over-mix.
  3. Spoon equal portions of muffin batter into 12 non-stick muffin cups (or ones sprayed with non-stick spray).
  4. Bake in a 375 degree oven until the surface of the muffins are golden and spring back when lightly pressed and center is cooked through--about 20 minutes.

Recipe Notes

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Nutrition Information Per Serving
Calories:  160
Total Fat: 3.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Protein: 4g
Carbohydrates: 29g
Sodium: 250mg
Fiber: 3g