Whole Grain Carrot Muffins

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

These individual carrot muffins are spiked with some more Indian-like dessert additions-bits of cashews, fresh coconut, and raisins.  Up to half the fat (in the form of butter oil) is replaced with applesauce and egg whites are used in lieu of whole eggs.  These substitutions, along with the addition of oats, dried fruits and nuts, and the muscavado sugar, make for a pleasantly moist product.


  • 1 cup 100% whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons raisins
  • 3 tablespoons cashews, split into bits
  • 4 tablespoons fresh coconut pieces (size of raisins)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raw light muscavado sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1.25 cups shredded carrot
  • 1/3 cup egg whites
  • 1/2 cup unsweetened applesauce
  • Naturally sweetened whip topping (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients thoroughly-flour, oats, raisins, cashews, coconut, baking soda, baking powder, and salt.
  3. Whisk together wet ingredients:  raw sugar, vanilla, butter, carrot, egg whites, and applesauce.  Combine wet and dry gently.
  4. Scoop into muffin tins using an ice cream scoop.  Bake for 25 to 30 minutes or until done (toothpick should come out dry).  Let cool.   Top with whipped topping and enjoy!
This entry was posted on Wednesday, June 6th, 2012 at 3:32 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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