Carrot Muffins

Healthier Carrot "Cake"

Prep: 10 Min | Cook: 20 Min

Use whole grain amaranth for added fiber in these morning muffins.



3/4 cup All-Purpose Flour
3/4 cup Whole Wheat Flour
4 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Salt

1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/2 cup Sugar
1 Large Egg
1/2 cup  Milk
2 Tbsp Unsalted Butter, Melted and Slightly Cooled
1/3 cup Dry Amaranth

2 cups Grated Carrots
1/2 cup Raisins


  1. Heat oven to 350˚F.
  2. Combine flours, baking powder, spices and salt. Combine eggs, sugar, milk, and butter. Add to flour mixture. Stir in amaranth, carrots and raisins.
  3. Spoon batter into 16 standard muffin cups sprayed with nonstick cooking spray. Bake 18 to 20 minutes, or until toothpick inserted into center comes out clean.
  4. Allow to cool for 5 minutes. Remove muffins from pan to wire rack to cool completely.

Nutrition Facts

Servings: 16

Amount per Serving

Calories: 107

Total Fat: 2 g

Cholesterol: 4 mg

Sodium: 211 mg

Total Carbohydrate: 21 g

- Dietary Fiber: 2 g

- Sugars: 8 g

Protein: 2 g

Vitamin A: 47%

Thiamin: 3%

Calcium: 4%

Iron: 4%

Manganese: 9%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.