Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"One should always eat muffins quite calmly. It is the only way to eat them."
-Oscar Wilde, Playwright

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

A great healthy breakfast muffin, this one. Delicious and light with a sweet carrot and cinnamon flavor. All of that with 3 grams of fiber and only three grams of fat. Toast lightly and serve with a tablespoon of light cream cheese -- heaven!


Carrot Muffins

Servings: 6 | Serving size: 1 muffin

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Muffins will keep for 24 - 36 hours in a plastic bag. Reheat gently. These freeze fairly well if sealed tightly in a plastic bag.

Carrot Muffins recipe from Dr. Gourmet


  • 1 large egg (separated)
  • 2 tsp canola oil
  • 1/2 cup Z-Sweet stevia or Splenda
  • 2 Tbsp non-fat yogurt
  • 1/2 tsp pure vanilla extract
  • 1 cup all purpose white flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup carrots (peeled and shredded)
  • 1/4 cup oatmeal (quick, not instant)
  • 1/2 cup low-fat buttermilk

Preheat oven to 375°F.

Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy. Add the canola oil and whisk together until smooth. Add the Z-Sweet or SplendaŽ, egg yolk, yogurt and vanilla extract.

Whisk until smooth.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.

Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended slowly add the shredded carrots.

Just as the carrots are blended in add buttermilk until smooth. As soon as the mixture is well blended, stop.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 - 15 minutes.

Nutrition Facts

Serving size: 1 muffin

Servings: 6

Amount Per Serving

Calories 177 Calories from Fat 29
% Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 3%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 36mg 12%
Sodium 278mg 12%
Total Carbohydrates 30g 10%
    Dietary Fiber 3g 12%
    Sugars 3g
Protein 7g
Vitamin A 62% Vitamin C 2%
Calcium 10% Iron 11%
Vitamin K 4 mcg Potassium 213 mg
Magnesium 36 mg