Carrot Cake Muffins by Stacey Antine MS, RDN



Who doesn’t love a great-tasting carrot cake? This grab-and-go muffin captures that classic flavor in a perfect serving size, and it’s low in fat. It’s made with fiber-packed whole-wheat flour; flaxseeds that are high in healthy omega-3 fatty acids; and carrots loaded with vitamin A to boost the immune system and fight illness and disease. It’s also a good source of vitamin C.


Ingredients:

1 cup whole wheat flour 1 cup unbleached all-purpose flour 1/3 cup packed brown sugar ¼ cup ground flaxseeds 1 tablespoon ground cinnamon ¼ teaspoon grated nutmeg 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon sea salt 1 large egg ¾ cup calcium-fortified orange juice ½ cup unsweetened applesauce ½ teaspoon vanilla extract 1½ cups shredded carrots (about 3 carrots) ½ cup raisins


Directions:

1. Preheat oven to 350°F. Line 12 muffin-pan cups with paper liners. 2. In large bowl, combine flours, sugar, flaxseeds, cinnamon, nutmeg, baking powder, baking soda, and salt; stir to mix. 3. Add egg, orange juice, applesauce, and vanilla and mix thoroughly. Fold in carrots and raisins until blended. 4. Spoon batter evenly into prepared muffin cups. Bake 18–20 minutes or until tops of muffins are browned. 5. When muffins are finished baking, cool on wire rack before serving.


Makes 12 servings (1 muffin per serving).


Nutrition Facts per serving: 150 calories; 1.5g fat (0g sat fat, 1g poly, 0g trans fats); 20mg cholesterol; 30g carbohydrate (3g fiber, 12g sugar); 4g protein; 125mg sodium; 45% Daily Value (DV) vitamin A; 10% DV vitamin C; 6% DV calcium; 8% DV iron.


Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, Director of HealthBarn Foundation, co-host, and recognized as top 10 dietitians nationally by Today’s Dietitianmagazine for her work with HealthBarn USA.

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