wholeliving

Cinnamon-Carrot Muffins

Whole Living, April 2011
  • Yield Makes 12
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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)

Directions

  1. Preheat oven to 350 degrees.

  2. Line a standard muffin tin with paper cups.

  3. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

  4. Spoon batter into cups.

  5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Recipe Reviews

  • ahschwartz
    19 Aug, 2012

    Delicious recipe! My husband and I were trying to figure out what to do with the pulp left over from our juice machine. We used carrot and apple pulp for this recipe and we were both happy with the yummy result.

  • SarvieG
    11 Jul, 2012

    These muffins are sooo good! They taste as good as the cafeteria ones, if not better! ( And obviously MUCH healthier..) I omitted the wheat germ because I didn't have any and I also omitted the eggs, simply because I forgot to add them in! I also only used about 1-1/3 cup grated baby carrots, but I'm sure the muffins would taste lovely with the whole 2 cups. I added an extra pinch of cinnamon and the end result was delish!