Carrot Spice Muffins

Name: Carrot Spice Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 36 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups wheat bran; ¼ cup wheat germ; ½ cup brown sugar; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 2 large eggs eggs, lightly beaten; ¼ cup molasses; ¼ cup vegetable oil; 1 ½ cups milk; 1 ¼ cups grated carrots; ½ cup chopped and toasted walnuts; ½ cup chopped raisins

Rating: 3.61 stars

28 Ratings
24 Reviews
1 Photo

This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

By YOURPALAL

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Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

36 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.

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Step 2

In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
Step 3

Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

Nutrition Facts

Per Serving:

87 calories; protein 2.2g 4% DV; carbohydrates 13.6g 4% DV; fat 3.3g 5% DV; cholesterol 11.1mg 4% DV; sodium 30.4mg 1% DV. Full Nutrition

Reviews (24)

Most helpful positive review

Vanessa

04/15/2008

I used whole wheat flour instead of white 3 teaspoons of cinnamon instead of 1 I replaced the molasses with equal parts of honey and I used vanilla soy milk and they turned out great:) Read More

Helpful

(33)

Most helpful critical review

EEMILLER

10/25/2004

This recipe is simply awful!!! Dry as a bone flavorless. Read More

Helpful

(13)

28 Ratings

5 star values: 7
4 star values: 10
3 star values: 6
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Vanessa

04/15/2008

I used whole wheat flour instead of white 3 teaspoons of cinnamon instead of 1 I replaced the molasses with equal parts of honey and I used vanilla soy milk and they turned out great:) Read More

Helpful

(33)

FRAMBUESA

10/19/2007

I ran 5 or 6 carrots through a juicer and took the soft pulp that was left of them and used that for the carrots in this recipe. I used more spices than called for and added ginger as well as subbed applesauce for the oil. The muffins actually are pretty good but there's no way you get 36 out of this recipe. I only got 16 normal sized muffins which means the calorie count is nowhere near the 87/muffin like the nutrition information claims. Read More

Helpful

(26)

FLOWERHEAD

02/10/2004

This is yummy! Not too sweet and the carrots keep it moist. I love that the calories are so low!! I have used sugar twin to also and it was still very yummy! A keeper! Read More

Helpful

(25)

EEMILLER

10/25/2004

This recipe is simply awful!!! Dry as a bone flavorless. Read More

Helpful

(13)

Smoothie DeLiquados

02/21/2007

This is definitely one of the best carrot muffin recipes that I've ever made. They were moist without being dense even though there isn't much fat! I would suggest upping the spices though. Highly recommended! Read More

Helpful

(11)

Sarah Jo

10/12/2010

I cut this recipe in half. I agree with one of the other reviewers that this needs more of pretty much everything. I kept the bare bones of the recipe the same only using whole wheat flour upping the baking soda to a full teaspoon and adding a teaspoon of baking powder. I used one teaspoon of SD's pumpkin pie spice and organic honey instead of molasses (I just happened to be out at the moment). I did use lowfat buttermilk an organic egg and organic carrots and raisins. I started out with the original amount of carrots raisins and nuts and ended up increasing the chopped carrot to 3/4 of a cup and the raisins and pecans to a half cup FOR A HALF RECIPE. I also added a teaspoon of vanilla. We don't like walnuts in this house so I used pecans. Right before baking I sprinkled the muffins with a slight amount of sugar. These turned out almost like carrot cake. I think as a base recipe this is really great but it really does need the extra added stuff. I think had I not increased the additions it would not have turned out as good. NOTE: For a half recipe I got 12 medium sized muffins not 18. 350 for 15 minutes was perfect baking time. Read More

Helpful

(10)

BRIDY

03/30/2004

I was not too happy with this recipe. The good thing about it is that it is very healthy. It needs a little more sweetness and a little more spice. They are moist which I like but not sweet enough for me. Read More

Helpful

(10)

EAUBELLE

07/25/2006

this recipe needs MORE. more carrots more nuts more sugar more raisins more spices. the original was bland so i upped everything according to taste. Read More

Helpful

(9)

YOURPALAL

02/07/2004

Great! I made this for a brunch and they were gone like that! Read More

Helpful

(8)

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Nutritional Information

Carrot Spice Muffins

Servings Per Recipe: 36
Calories: 87.3

% Daily Value *

protein: 4 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 5 %

saturated fat: 3 %

cholesterol: 4 %

vitamin a iu: 13 %

niacin equivalents: 10 %

vitamin b6: 5 %

vitamin c: 1 %

folate: 5 %

calcium: 3 %

iron: 5 %

magnesium: 10 %

potassium: 4 %

sodium: 1 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Carrot Spice Muffins

1 of 24

All Reviews

Vanessa

04/15/2008

I used whole wheat flour instead of white 3 teaspoons of cinnamon instead of 1 I replaced the molasses with equal parts of honey and I used vanilla soy milk and they turned out great:)

Helpful

(33)

FRAMBUESA

10/19/2007

Helpful

(26)

FLOWERHEAD

02/10/2004

This is yummy! Not too sweet and the carrots keep it moist. I love that the calories are so low!! I have used sugar twin to also and it was still very yummy! A keeper!

Helpful

(25)

EEMILLER

10/25/2004

This recipe is simply awful!!! Dry as a bone flavorless.

Helpful

(13)

Smoothie DeLiquados

02/21/2007

Helpful

(11)

Sarah Jo

10/12/2010

Helpful

(10)

BRIDY

03/30/2004

Helpful

(10)

EAUBELLE

07/25/2006

this recipe needs MORE. more carrots more nuts more sugar more raisins more spices. the original was bland so i upped everything according to taste.

Helpful

(9)

YOURPALAL

02/07/2004

Great! I made this for a brunch and they were gone like that!

Helpful

(8)

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Carrot Spice Muffins

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Carrot Spice Muffins

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Carrot Spice Muffins