Wholesome Ginger Carrot Muffins
Start your day with these deliciously nutritious Wholesome Ginger Carrot Muffins. Bursting with the natural sweetness of shredded carrots and a blend of warm spices, these muffins make for a perfect breakfast treat or a guilt-free snack anytime. They’re low in sugar, packed with whole grains, and can even be topped with a creamy frosting for a delightful dessert option. Enjoy them fresh out of the oven or store them for a week for a tasty and healthy grab-and-go option!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Whole wheat flour
1 1/2 cups (Sift)
Baking soda
2 teaspoons (Sift)
Cinnamon
2 teaspoons (Sift)
Ginger
1 teaspoon (Sift)
Clove
1 teaspoon (Sift)
Nutmeg
1 teaspoon (Sift)
Ground flax seeds
2 tablespoons (Sift)
Large egg whites
2 (Beaten until foamy)
Sugar substitute (e.g., Splenda)
1 cup (Add to wet ingredients)
Molasses
1/4 cup (Add to wet ingredients)
Unsweetened applesauce
1/4 cup (Add to wet ingredients)
Soymilk
1/3 cup (Add to wet ingredients)
Shredded carrots
3 cups (Packed or finely chopped in food processor)
Old fashioned oats
1 1/4 cups (Add to batter)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2
In a medium bowl, sift together the whole wheat flour, baking soda, cinnamon, ginger, cloves, nutmeg, and ground flax seeds. Set this dry mixture aside.
3
In a large mixing bowl, beat the egg whites using an electric mixer until they become foamy. Gradually add the sugar substitute (like Splenda), molasses, soymilk, and unsweetened applesauce to the egg whites, mixing until everything is combined and smooth.
4
Gently fold in the shredded carrots until they are evenly mixed with the wet ingredients.
5
Gradually incorporate the dry flour mixture into the carrot mixture, stirring gently until just combined.
6
Add the old-fashioned oats to the batter and fold them in until evenly distributed.
7
Divide the batter among the prepared muffin cups, filling each about two-thirds full.
8
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy these tasty muffins warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Wholesome Ginger Carrot Muffins?
These are nutritious muffins bursting with natural sweetness from carrots and a blend of warm spices, suitable for breakfast or snacks.
How many cups of carrots are needed?
You will need 3 cups of shredded carrots, either packed or finely chopped in a food processor.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
What type of flour is used in this recipe?
This recipe uses 1 1/2 cups of whole wheat flour.
Are these muffins low in sugar?
Yes, they are designed to be low in sugar by using a sugar substitute and natural sweetness from carrots and applesauce.
Can I use a sugar substitute like Splenda?
Yes, the recipe specifically suggests using 1 cup of a sugar substitute like Splenda.
What spices give these muffins their flavor?
The muffins are flavored with a blend of cinnamon, ginger, cloves, and nutmeg.
How should the egg whites be prepared?
The 2 large egg whites should be beaten using an electric mixer until they become foamy.
What role do ground flax seeds play?
Ground flax seeds are sifted with the dry ingredients to add nutrition and texture.
What kind of milk is recommended?
The recipe calls for 1/3 cup of soymilk.
How long do the muffins need to bake?
The muffins should bake for 15 to 20 minutes.
How should I prepare the muffin tin?
You should line the muffin tin with paper liners or lightly grease it.
Can these muffins be served as a dessert?
Yes, they can be topped with a creamy frosting for a delightful dessert option.
How long can I store these muffins?
You can store these muffins for up to a week.
What provides moisture if there is no oil?
Unsweetened applesauce and soymilk provide moisture to the batter.
Do I need to sift the dry ingredients?
Yes, you should sift together the flour, baking soda, spices, and flax seeds in a medium bowl.
What type of oats are used in the batter?
The recipe uses 1 1/4 cups of old-fashioned oats.
At what point do I add the shredded carrots?
Gently fold in the shredded carrots after mixing the wet ingredients but before adding the dry mixture.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full.
How do I check if the muffins are fully cooked?
Insert a toothpick into the center of a muffin; it should come out clean when they are done.
Should I let the muffins cool in the tin?
Allow them to cool for a few minutes in the tin before transferring them to a wire rack.
Can I eat these muffins warm?
Yes, they can be enjoyed fresh out of the oven or at room temperature.
Are these muffins considered whole grain?
Yes, they are packed with whole grains from whole wheat flour and old-fashioned oats.
How much molasses is included?
The recipe includes 1/4 cup of molasses.
What is the purpose of the baking soda?
Two teaspoons of baking soda are used as a leavening agent to help the muffins rise.
Can I use a food processor for the carrots?
Yes, the carrots can be finely chopped in a food processor if you prefer that over hand shredding.
Is this recipe suitable for a grab-and-go breakfast?
Absolutely, they are described as a perfect healthy grab-and-go option.
What is the first step of the instructions?
The first step is to preheat the oven to 350°F and prepare the muffin tin.
How many ingredients are in this recipe?
There are 14 different ingredients used in this muffin recipe.
Is this a guilt-free snack?
Yes, the description labels these as a guilt-free snack because they are low in sugar and high in nutrients.