Recipes
Carrot Ginger Muffins
12 servings
35 minutes total (Active 10 minutes)
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Ingredients
- Cooking spray
- 2 medium carrots
- 1 medium banana
- 1 (4-oz) cup unsweetened applesauce
- 1 tablespoon crystalized ginger
- 2 large eggs (or ½ cup egg substitute)
- ½ cup pure maple syrup
- ¼ cup fat-free milk
- 3 tablespoons grapeseed oil
- 1 teaspoon vanilla extract
- 1 ¾ cups white whole wheat flour
- ⅓ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
Steps
- Preheat oven to 375°F. Coat 12 cups of a muffin pan with spray. Cut carrots into ½-inch chunks (1 cup); add to food processor bowl. Mash banana (¾ cup); add to carrots.
- Add applesauce and ginger to carrots; pulse 2–3 times to chop carrots and blend ingredients. Add eggs, syrup, milk, oil, and vanilla; pulse 2–3 times until blended.
- Place remaining ingredients in large bowl; whisk until blended. Pour in carrot mixture; stir gently until blended. Fill muffin cups with batter. Bake 18–20 minutes or until toothpick inserted in center of muffin comes out clean. Let stand 5 minutes; serve.
Amount per 1⁄12 recipe serving: Calories 170, Total Fat 5g, Sat Fat 0.5g, Trans Fat 0g, Chol 30mg, Sodium 125mg, Total Carb 29g, Fiber 3g, Sugars 12g, Protein 4g, Calc 2%, Vitamin A 20%, Vitamin C 2%, Iron 6%