Quick-Breads (muffins, banana bread, etc.)

Carrot Muffins


2 cups (500 mL) whole wheat flour
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) walnuts, chopped
2 cups (500 mL) grated carrots
2 eggs
3/4 cup (175 mL) 2% milk
1/2 cup (125 mL) canola oil


Preheat oven to 400°F (200°C). Grease muffin pan. Sieve flour, baking soda and cinnamon into a bowl, stir brown sugar, walnuts and grated carrots into flour mixture. Make a well in the center and add eggs, milk, and oil. Mix until ingredients are combined. Fill muffin pans two-thirds full and bake for 20-25 minutes.

Makes 12 large muffins.

Nutrients per serving:

Calories: 272.5
Protein: 5 g
Carbohydrate: 31.7 g
Fat: 14.5 g