Cinnamon-Carrot Muffins

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.

    Ingredients

    • 3/4 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 2 tablespoons wheat germ
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon kosher salt
    • 1/3 cup vegetable oil
    • 1/3 cup buttermilk
    • 2 large eggs
    • 3/4 cup light brown sugar
    • 2 cups finely grated carrots (4-5 carrots)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 167 % Daily Value *
    • Total Fat: 7 g 10.12%
    • Saturated Fat: 1 g 4.83%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.09%
    • Sodium: 147 mg 6.12%
    • Calcium: 29 mg 2.87%
    • Potassium: 107 mg 3.04%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 2 g 7.97%
    • Sugar: 14 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 71.36%
    • Vitamin C 2.22%
    • Vitamin D 0.02%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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