Whole-Wheat Carrot Muffins Recipe

Name: Whole-Wheat Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain flour; 1 cup whole wheat flour; 1 cup brown sugar; 1 teaspoon baking soda; 2 teaspoons baking powder; ¾ teaspoon salt; ½ teaspoon allspice; ½ teaspoon ginger; 6 ounces non-fat vanilla yogurt; ½ cup nonfat milk; 1 egg; 2 tablespoons sunflower oil (or canola oil); 1 teaspoon vanilla; 1 medium carrot; 1 tablespoon lemon zest; 1 cup powdered sugar

Servings: persons

1 cup plain flour
1 cup whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon allspice
½ teaspoon ginger
6 ounces non-fat vanilla yogurt
½ cup nonfat milk
1 egg
2 tablespoons sunflower oil (or canola oil)
1 teaspoon vanilla
1 medium carrot
1 tablespoon lemon zest
1 cup powdered sugar

1
Preheat the oven to 350 degrees F.
2
Mix all the dry ingredients (plain flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, allspice and ginger) in a bowl.
3
In another bowl, beat the egg liightly and mix with oil, milk, vanilla and yogurt.
4
Pour the wet mix into the dry mix and stir.
5
Grate the carrot and add it to the mix.
6
Fill the muffin tins up to 3/4 of their height because they will grow in the oven.
7
Bake for about 15 minutes.
8
To make sure that they are ready, you can insert a toothpick in the center of the muffins and see if it comes out clean.
9
Do not overcook because they will lose moistness.
10
For the icing, put the lemon zest in a small bowl and slowly add the powdered sugar.
11
Mix until all the sugar dissolves (if the mixture is too dry, add a little more lemon zest).
12
Place the mixture on top of the muffins with a spoon or pastry bag and let it dry until it hardens.

773

kcal

Calories

Fat

141

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 16 ingredients. The key ingredients include: 1 cup plain flour, 1 cup whole wheat flour, 1 cup brown sugar, 1 teaspoon baking soda, and more.

Yes, Whole-Wheat Carrot 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.

Whole-Wheat Carrot Muffins

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