Carrot-Walnut Muffins

Carrot-Walnut Muffins

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  • Each muffin
  • 140
  • 5g fat (0.5g sat)
  • 20mg chol
  • 140mg sodium
  • 24g carb
  • 4g fiber
  • 9g sugars
  • 4g protein


  • 1 1/2 cups whole wheat flour
  • 1/2 cup wheat bran
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 2 tablespoons neutral-flavored oil
  • 2/3 cup vanilla yogurt
  • 2 1/2 cups grated carrots
  • 1/4 cup chopped walnuts


Preheat oven to 350° F. Oil a muffin tin or line with paper liners.

Combine flour, wheat bran, sugar, baking soda, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, mix together egg, oil, yogurt and carrots. Stir wet ingredients into dry until just combined. Spoon batter into the prepared muffin tin; sprinkle walnuts on tops.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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