Carrot-Apricot Muffins

Grated carrots give these whole grain muffins color as well as texture. Try baking them in “muffin top” pans for shallow, domed-top muffins everyone will love.

Serves: 24Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 24


  • 3 cups whole wheat pastry flour
  • 1⁄2 cup wheat or oat bran
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground ginger
  • 1⁄2 cup brown sugar
  • 2 cups plain low-fat yogurt
  • 1⁄3 cup canola oil
  • 4 egg whites
  • 2 cups shredded carrots
  • 1 cup finely chopped dried apricots


  • In a large bowl, combine flour, bran, baking soda, baking powder, cinnamon, ginger, and brown sugar. Stir with a whisk to remove any lumps.
  • In another bowl, whisk together yogurt, oil, and egg whites. Pour wet mixture into dry mixture, and stir until dry ingredients are moistened. Stir in carrots and apricots.
  • Divide mixture into 2 dozen non-stick muffin cups. Bake at 350ºF for 20 minutes or until nicely browned. Let stand in muffin pans for a few minutes before removing.