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Cranberry Carrot Muffins

Cranberry Carrot Muffins

Calories 201 (28% from fat)
Fat 6.1 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Cholesterol 96 mg.
Sodium 262 mg.
Carb. 32 gram
Fiber 4 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 4.2 gram


2 cups whole wheat pastry flour

2 tsp baking soda

2 tsp cinnamon, ground

1/4 tsp cardamom, ground

1/2 tsp salt

1 tsp. orange zest

1/4 cup orange juice
(The orange zest and juice can both come from a single orange.)

1 cup Splenda
(We used the box that measures cup for cup like sugar.)

2 large egg whites

4 Tbsp. extra virgin olive oil

1/2 cup fat-free plain Greek yogurt

2 cups grated carrots

1 can (14 oz.) whole berry cranberry sauce

1/4 cup dry roasted, unsalted and shelled pistachios, finely chopped

The original version of this recipe was good, but extremely high in sugar. It also couldn't be made unless cranberries were in season. We made a couple small changes and ended up with a delicious snack or breakfast on the run.

1. Preheat oven to 375 degrees Fahrenheit. Put paper liners in muffin cup tin.

2. Whisk together the first five ingredients in a large bowl, flour, baking soda, cinnamon, cardamom and salt. In a separate bowl stir together the orange zest, orange juice, Splenda, egg whites, oil and yogurt. Take the yogurt mixture and stir it info the flour mixture just until moistened.

3. Fold in the carrots and cranberries. Then divide the batter evenly between the 12 muffin cups. Sprinkle pistachios over the top of each muffin.

4. Bake for 22-25 minutes, until a wooden toothpick inserted in a muffin comes out clean. Then put on a wire rack to cool for 5 minutes.

Yield: 12 Servings

 Cranberry Carrot Muffins

This is a Freezer Friendly Recipe!

Freeze this recipe for easy re-heating later. Make sure it's tightly sealed inside freezer safe containers or a freezer bag.

Microwave each serving for approximately 1 - 2 minutes, depending on microwave strength.

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