Hearty Carrot Muffins

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Total Time
28mins
Prep
10 mins
Cook
18 mins

Original recipe from a Taste of Home booklet, I've changed spices and added protein powder in an attempt to come up with something delicious AND nutritious for breakfast or snack. I usually double the recipe in order to use a whole apple (and 2 medium-ish carrots). If you don't have protein powder (available in the bulk section of most grocery and/or health food stores), then use 3/4 c. whole wheat flour, 1/2 cup wheat bran, and 1/4 cup all-purpose flour. Try them with nuts or raisins or even dried cranberries for an autumn taste treat!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375.
  2. In a large bowl, beat the milk, syrup, egg whites, and oil until smooth. Stir in apple and carrot.
  3. Combine the dry ingredients; stir into milk mixture just until moistened.
  4. Coat muffin cups with cooking spray; fill two-thirds full.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.