Cornbread and Carrot Muffins
These cornbread muffins are so light, fluffy, delicious and nutritious! The addition of carrots adds a hint of sweetness without changing the texture or flavor. They also add a healthy dose of vitamin A, fiber, and protective phytonutrients like lutein, which is important for eye health. These muffins pair great with a hearty veggie chili and become everything your fall dreams are made of. These also make a great breakfast or snack and can be topped with nut butter, jam, or even a drizzle of honey. Source: Instagram/ itsthecardamom
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 6servings
- Iron
- 0.4mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Soy, WheatIntroduce one at a time.
Ingredients
- Carrots1 cup
- Cornmeal 1 cup
- Soy milk1 cup
- Egg2 pcs
- Olive oil2 Tbsp
- All-purpose flour 1 cup
- Baking powder2.5 tsp
- Salt1 tsp
Steps
Add the milk to the carrot and cornmeal mixture and stir
Preheat your oven to 400 and lightly grease your muffin tin
In a medium bowl combine the shredded carrots and cornmeal
Next add in the eggs and oil and mix to combine
In a separate bowl combine the flour, baking powder, and salt
Add the dry ingredients to the bowl with the wet ingredients and stir until everything is well combined
Spoon the batter into the prepared muffin tin taking care to divide the batter evenly
Bake for 20 minutes, remove, let cool, and enjoy!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 44kcal
- Protein
- 1.4g
- Fat
- 1.5g
- Carbs
- 6.4g
- Carbs57%
- Protein12%
- Fat30%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
44
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.