Diet-Friendly Carrot Muffins
Anyone out there still sticking to their New Year’s resolution to eat more healthfully and perhaps lose some weight at the same time? If you are, then I think you’ll be interested in these absolutely delicious and diet-friendly carrot muffins.
Besides being truly delectable, if you use a gluten-free oat bran as I do, then the muffins will contain no wheat. Oat bran isn’t a wheat product, but it is often processed in plants where there could be cross contamination with wheat. So, if being able to eat a muffin that is gluten free is important to you, then look for a GF oat bran. (I like Bob’s Red Mill.)
These carrot muffins are everything you could ask for in a muffin. They are tender and moist with just the right amount of cinnamon with a hint of nutmeg to complement each other. I’m sure you could add even more traditional spices like cloves and allspice if you prefer a spicier muffin. After a fair amount of trial and error (I started out with 1 1/2 tsp. of cinnamon and kept adding another 1/4 tsp. every time I made them), my husband and I are very happy with the flavor.
Did I mention that one of these muffins is less than 100 calories? And very satisfying to boot! If you omit the nuts, then the muffins come in at approximately 90 calories. Roger and I enjoy one every single morning with our first cup of coffee. And when I say every single morning, I’m not kidding. The 12 muffins last us 6 days, and on the 7th day we make another batch. Routinely and without fail! That’s how much we like them. In fact, I like them so much, I threw this diet fork away! 😉
Makes 12 muffins, less than 100 calories each
Diet-Friendly Carrot Muffins
Ingredients for Carrot Muffins
- 3/4 oat bran (may need a bit more oat bran depending on consistency of batter)
- 6 tbl. stevia
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 tbl. plus 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 4 large eggs, beaten
- 3 to 4 tbl. maple syrup (I like to use a scant 1/4 cup)
- 3/4 cup fat free Greek yogurt (I use Fage 0%)
- 1 1/2 tsp. vanilla
- 1 cup carrots, finely minced
- 1/2 cup chopped pecans or walnuts, optional
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Directions
Use a baking spray to coat the cups of your muffin tin. Alternatively, you can use paper liners, but I’ve found that too much of the muffin sticks to the paper. Set aside while you prepare the muffins.
In a large bowl, whisk together the dry ingredients: oat bran, stevia, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in the beaten eggs until incorporated; then mix in the maple syrup, yogurt, vanilla, and carrots. Stir in chopped nuts if you are using them. Be careful not to overmix or the muffins will not turn out as tender as they should. The batter will be somewhat loose. If it appears runny, add another tablespoon of the oat bran. I’ve had to do that on occasion as some eggs add more liquid than others.
Divide the batter evenly among the 12 cups.
Bake in a preheated 350o F oven for approximately 16 to 18 minutes. Mine are always perfect after 17 minutes, but you may need a minute more or less depending on your oven. Serve warm. Refrigerate remaining muffins and refresh by warming them up in the microwave at 50% power for 15 to 20 seconds.
Variations
Zucchini Muffins: Just substitute one cup of zucchini for the carrots. The zucchini should be finely chopped. (I pulse it in the food processor.)
Banana Muffins: Substitute a cup of ripe mashed bananas for the carrots. Because bananas are naturally sweeter than either carrots or zucchini, I don’t put any maple syrup in the batter. Depending on how ripe the bananas are, sometimes the muffins are more or less sweet than the last batch. (In the case of the carrot and zucchini muffins, the results are always the same.) If you make the banana muffins without any maple syrup, then in addition to being gluten free they will be sugar free.
Source: A Frantastic original