Carrot-Walnut Muffins Recipe

Name: Carrot-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; ½ cup soy flour; ¼ cup wheat bran, unprocessed; 1 teaspoon baking soda; ½ teaspoon baking powder; ⅛ teaspoon salt; 1 cup carrot, cooked and mashed; 2 eggs; ¾ cup low-fat buttermilk; ½ cup nonfat plain yogurt; ½ cup sugar; 3 tablespoons oil; 1 teaspoon cinnamon; ⅛ teaspoon nutmeg; ⅓ cup walnuts, chopped

Servings: persons

1 cup whole wheat flour
½ cup soy flour
¼ cup wheat bran, unprocessed
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
1 cup carrot, cooked and mashed
2 eggs
¾ cup low-fat buttermilk
½ cup nonfat plain yogurt
½ cup sugar
3 tablespoons oil
1 teaspoon cinnamon
⅛ teaspoon nutmeg
⅓ cup walnuts, chopped

1
Preheat oven to 375.
2
Combine the flours, bran, soda, baking powder, salt in a bowl and mix them together.
3
Place eggs in a large bowl and beat with whisk.
4
Add buttermilk, yogurt, sugar, cinnamon and nutmeg.
5
Stir.
6
Add dry ingredients to the wet ingredients and fold just until blended.
7
Don't over mix!
8
Spoon batter into muffin tins lined with baking cups or coated with cooking spray.
9
Sprinkle the nuts on top of each muffin.
10
Bake at 375 for 20-22 minutes or until done.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup whole wheat flour, ½ cup soy flour, ¼ cup wheat bran, unprocessed, 1 teaspoon baking soda, and more.

Yes, Carrot-Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Walnut Muffins

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