Carrot Spice Muffins

This is the re-mix of Lena's Favorite Blueberry Muffins that I posted last month.  The "spice" comes from a combination of cinnamon, all-spice, and ground cloves.  They are extra moist from mashed bananas, which could be substituted for apple sauce.  Optional additions include raisins, pecans, or walnuts.

We've become kind of dependent on having individually wrapped muffins in the freezer, so I have lots of opportunities to experiment with different types of muffins!  I made three dozen of these so hopefully that will last at least a few weeks.


Don't be afraid to take out the food processor with a shredder blade to shred the carrots.  It may seem like a lot of work to start using a food processor, but it will save lots of time in the end.

Carrot Spice Muffins
Adapted from Very Vegetarian by Jannequin Bennett

1 cup Kellog's all-bran cereal
1 cup raw wheat germ
1/2 cup canola oil
1 cup soy-gurt or yogurt
1 cup soymilk or milk
1 teaspoon vanilla extract
1 ripe banana, mashed
1 pound bag carrots, peeled or scrubbed and shredded
1 1/2 cups whole wheat pastry flour (or substitute all-purpose for 1/2 cup)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4-1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon all-spice
1/2 cup raisins (optional)
1/2 cup chopped pecans (optional)

Preheat the oven to 375.  Spray a 12 cup muffin tin with nonstick cooking spray.

Shred the carrots using the shredder blade of a food processor.

In a medium bowl, mix the cereal, wheat germ, oil, soy-gurt, milk, vanilla, mashed banana, and shredded carrots.  Let the mixture stand for a few minutes while you assemble the dry ingredients.

In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, and spices with a whisk.  Add the wet ingredients to the dry ingredients and stir just until they are blended.  Gently fold in the raisins and/or nuts if using.

Fill the muffin tins and bake 20-25 minutes. 

Makes 18 muffins.  Freezes well.  Doubles well.