Carrot Muffins

3 Reviews
100% would make this recipe again

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2 cups white flour (all purpose) 260 g
1 cup rolled oats 100 g
1 tbsp baking powder 8 g
1/2 tsp baking soda 1 g
1 pinch salt 0.2 g
1/2 tsp ground cinnamon 2 g
1 pinch nutmeg
1 cup brown sugar 200 g
2 eggs size large
1/2 cup canola oil 125 mL
1 tsp vanilla extract 5 mL
1 1/2 cup yogurt, plain, 2% 380 g
2 carrots, grated 200 g


  1. Preheat the oven to 175°C/350°F. Place 12 paper muffin cups in a 12 cup muffin pan.
  2. In a bowl, sift together flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Set aside.
  3. in an other mixing bowl, combine eggs, oil, yogurt and vanilla. Stir in grated carrots and dry ingredients. Spoon the batter into the prepared muffin pan.
  4. Bake in the middle of the oven about 30 min, until a tooth-pick inserted into the center of a muffin comes out clean.
  5. Take the pan out of the oven, then put the muffins on a rack to cool. Serve.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




12 g

18 %

Saturated 1.4 g
+ Trans 0.2 g

8 %


40 mg


150 mg

6 %


42 g

14 %


2 g

8 %


19 g

Net Carbs

40 g


6 g

Vitamin A

20 %

Vitamin C

2 %


12 %


14 %


This recipe is :
Diet-related health claims  :
Good source of  :
Folacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Iron, Magnesium, Manganese, Niacin, Omega-3, Pantothenic Acid, Potassium, Vitamin B12, Vitamin B2, Zinc
Low  :
Saturated Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 2
Other Foods 1

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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