Carrot-Walnut Muffins
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
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Recipe Summary
Ingredients
20
Original recipe yields 20 servings
Directions
Cook's Notes:
You will need about 3 large (or up to 6 small/medium) carrots to get 2 cups peeled and grated carrots.
Honey can be substituted for maple syrup, and pumpkin puree or applesauce can be used in place of Greek yogurt, if desired.
Nutrition Facts
Per Serving:
167 calories; protein 3.6g; carbohydrates 21.2g; fat 8.3g; cholesterol 18.6mg; sodium 148.7mg.
Full Nutrition