Whole Wheat Carrot Muffin Recipe
Turn to this whole wheat carrot muffin recipe when you need a healthy snack in less than 30 minutes. They’re perfect for quick breakfasts, too!
Servings: 12 Servings
Calories: 178.5kcal
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup nonfat plain Greek yogurt
- ½ cup packed brown sugar
- 2 tablespoon canola oil
- 1 egg
- 1 cup lightly packed shredded carrots
- ⅓ cup golden raisins
- ⅓ cup chopped pecans
- 12 pecan halves
Instructions
- Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.
- In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.
- Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.
- Spoon the muffin batter into the prepared muffin cups.
- Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.
- Remove muffins from the pan and allow to cool. Serve.
Notes
Weight Watchers Points: 6 (Freestyle SmartPoints), 5 (Points+)
Nutrition
Serving: 1Muffin | Calories: 178.5kcal | Carbohydrates: 31.2g | Protein: 3.8g | Fat: 6.3g | Saturated Fat: 0.6g | Cholesterol: 15.9mg | Sodium: 126.9mg | Fiber: 3.1g | Sugar: 14.8g