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Whole Wheat Carrot Muffins
Source: dLife

Carrots and raisins add color and texture to these delicious, slightly sweet muffins.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 202.4
Total Carbs 38.6 g
Dietary Fiber 3.1 g
Sugars 14.6 g
Total Fat 3.2 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 270.7 mg
Protein 5.7 g
Sodium 315.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Fruits , 1/2 Other Carbs , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  whole wheat flour
1 1/2 cup  self-rising flour
2 1/4 tsp  low sodium baking powder
0 1/4 tsp  salt
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground nutmeg
0 1/4 tsp  ground allspice
0 1/4 tsp  ground ginger
1 cup  shredded carrots
0 3/4 cup  seedless raisins
1 cup  fat free milk
0 1/2 cup  egg substitute, liquid
0 1/4 cup  honey
3 tbsp  margarine
1 each  cooking spray
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine wheat flour, self-rising flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Add carrot and raisins; stir to combine. Make a well in center of mixture.
  3. Combine milk, egg substitute, honey, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened.
  4. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
  5. Bake for 20 to 25 minutes. Remove muffins from pans immediately.

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