1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
1 finely chopped medium apple
3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
2 teaspoons vanilla extract

18 muffins


Preheat oven to 350 degrees F. Spray 18 muffin cups with nonstick spray or line them with muffin liners. In a large bowl, mix together flours, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, nuts, coconut, and apple. In a separate bowl, beat together eggs, oil, applesauce, and vanilla. Stir wet ingredients into the flour mixture until just moistened. Do not overmix. Scoop batter into prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Analysis: 
170 calories
6 g fat
1.5 g saturated fat
30 mg cholesterol
180 mg sodium
27 g carbohydrate
2 g fiber
16 g sugars
10 g added sugar
3 g protein

Morning Carrot Muffins

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

August, 2019

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