Carrot-Molasses Muffins
These moist and flavorful Carrot-Molasses Muffins combine the sweetness of molasses with the natural sweetness of shredded carrots, complemented by hearty whole wheat flour and a touch of yogurt. Perfect for breakfast or a healthy snack, they appeal to those seeking wholesome, naturally sweet treats.
Ingredients
Instructions
- In a medium mixing bowl, stir together the egg, cereal, shredded carrots, yogurt, tomato juice, molasses, and oil.
- Let the mixture stand for 5 minutes.
- In a separate medium mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, and salt; make a well in the center.
- Add the molasses mixture all at once to the dry ingredients, stirring just until moistened.
- Divide the batter evenly into muffin cups and bake at 375°F (190°C) for about 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter. If you don't have whole bran cereal, oatmeal can be a good substitute. Experiment with different types of flour, such as spelt or almond flour, for a gluten-free option. These muffins are perfect for breakfast or a healthy snack, and they pair beautifully with Easy Coffee Cake.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey for added sweetness. They make a great addition to a brunch spread, alongside fresh fruit or yogurt. For a delicious pairing, try them with a side of Blue Or Roquefort Cheese Dressing for a savory contrast.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Molasses Muffins contains roughly 299 calories, with 4g protein, 47g carbohydrates, and 11g fat. It is an excellent source of vitamin A (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of molasses?
Yes, you can substitute molasses with honey or maple syrup, but keep in mind that this will alter the flavor slightly. If using honey, reduce the amount slightly since honey is sweeter than molasses.
How do I make these muffins vegan?
To make these muffins vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt. Ensure your cooking oil is also plant-based.
Can I add nuts or seeds to the recipe?
Absolutely! Chopped walnuts or sunflower seeds can be added to the batter for extra texture and flavor. Just fold them in gently after mixing the wet and dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).