Makes 12 muffins
- 1½ cups (375 mL) whole wheat flour
- ½ cup (125 mL) wheat germ
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1½ tsp (7 mL) ground cinnamon
- ½ tsp (2 mL) freshly grated nutmeg
- 1 cup (250 mL) grated carrots (about 2 medium)
- 1 cup (250 mL) grated apple
- 1/3 cup (75 mL) unsweetened shredded coconut
- 1/3 cup (75 mL) raisins or chopped dried apricots or figs
- 2 large egg whites
- 1 large egg
- ½ cup (125 mL) packed brown sugar
- ¾ cup (175 mL) nonfat plain yogurt
- 3 tbsp (45 mL) canola oil
- Preheat oven to 375oF (190oC) and spray a 12-cup nonstick muffin pan generously with vegetable oil cooking spray.
- In a large bowl, stir together flour, wheat germ, baking powder, baking soda, cinnamon and nutmeg. Stir in carrots, apple, coconut and raisins.
- In a medium bowl, whisk egg whites and egg. Whisk in brown sugar, yogurt and oil.
- Stir egg mixture into flour mixture until just combined. (Batter will be thick.) Divide batter evenly among prepared muffin cups, filling almost to the top
- Bake in preheated oven for 20 to 24 minutes or until tops spring back when lightly touched. Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack to cool.
Nutrition per muffin
|Total fat||6 g|
|Saturated fat||2 g|
Diabetes food choice values per serving: 2 carbohydrate, 1 fat
And if you're looking for a healthy drink to go with your muffin, the Joyous Health nutrition blog has a long list of recipes for juices and smoothies, including this pumpkin spice smoothie, a non-dairy delight packed with protein and the benefits of cinnamon, ginger and cloves.