Tuesday, March 18, 2014

Carrot Muffins

Last week during our {what I hope is our last level 3 snow emergency of the year} I decided to bake something healthy.   I was looking at some old cookbooks and found one for carrot muffins something like this one below.  Note my substitutions.  These were excellent, especially since they are low fat, low sugar and low carb.  Great for breakfast for a snack.  All they are missing is cream cheese frosting :)

Morning Glory Muffins
  • 1 1/2 cups all-purpose flour ( I used 1 cup almond flour and 1/2 cup oats)
  • 1/2 cup oats (not instant or quick cooking)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt (no salt)
  • 1/2 tsp cinnamon (1 tsp)
  • 1/2 tsp ginger (1 tsp real grated ginger)
  • 1/4 tsp nutmeg (omitted)
  • 1/2 cup firmly packed brown sugar (omitted)
  • 1 egg, lightly beaten
  • 1/4 cup canola oil (2 T. oil)
  • 1 tsp vanilla extract
  • 1/2 cup fat-free milk (used almond milk unsweetened)
  • 1 8-ounce can crushed pineapple
  • 1 1/2 cups freshly grated carrots (real carrots, not gross baby carrots)
  • 1/4 cup raisins (used dates!)
  • Added 1/4 cup walnuts


Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.
In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.
Makes 12 muffins

1 comment:

Stephanie said...

I dig, and approve of substitutions!

This is now on the "Must Bake" list.