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Carrot Muffins

Desserts, Low Phosphorus, Low Protein


Based on 12 servings per recipe.

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oats
  • 1/4 cup ground flax seed (optional)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger (optional)
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 2 inch piece fresh ginger ( optional)
  • 2 cups shredded carrots (~6 medium carrots)


(Serving size is 1 muffin)

  1. Preheat oven to 350 degrees
  2. Lightly coat muffin tins with oil or nonstick spray.
  3. Mix dry ingredients in a large bowl.
  4. Use a whisk or fork to mix wet ingredients in a medium sized bowl.
  5. Stir wet ingredients into dry ingredients until just mixed.
  6. Mix in shredded carrots (stir in as little as possible)
  7. Fill muffins evenly with batter.
  8. Bake for 20 minutes.

About This Recipe

Using Salt-Free versions of Baking Soda & Baking Powder will reduce sodium levels.

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