Wholewheat Carrot Muffins – Glam Radar

by Maria · October 21, 2014

Lots of fibre in these muffins, perfect with a cup of tea and a scraping of butter or margarine. I use coconut palm sugar in this recipe which has a naturally low glycemic index (GI). This is a more nutritious substitute to sugar with a really great caramel taste. If you can’t find it in the health food store just use regular brown sugar.whole-wheat-carrot-muffins-recipe-1

Ingredients:

DRY:

2 c wholewheat flour

½ c wheat bran 2 tsp baking powder ½ tsp baking soda 1 ½ tsp cinnamon ½ tsp nutmeg

½ tsp salt

WET:

2 eggs beaten 2/3 c unsweetened apple sauce 2/3 c organic coconut palm sugar (or brown sugar) 2/3 c skim milk 1 tsp vanilla extract 2 ½ c grated carrots (about 3 large carrots)

¾ c mixed dried fruit (blueberries, cherries, cranberries) or raisins

(c – stands for cups.)

Method:

Stir together dry ingredients.
In a separate bowl mix the wet ingredients well. Add wet ingredients to dry ingredients and mix until just combined. Spoon into prepared muffin tray and bake at 375˚F/190˚C/Gas mark 5 for 20-25 minutes or when a cocktail stick inserted comes out clean.

Makes 12 delicious muffins.

Tags: how to make Wholewheat Carrot MuffinsWholewheat Carrot MuffinsWholewheat Carrot Muffins recipe

You may also like...