Physicians Committee for Responsible Medicine (PCRM)

Recipe of the Week

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Recipe of the Week

October 3, 2017

Carrot Muffins

These carrot muffins are easy to make and use applesauce and maple syrup to sweeten. They are perfect for a quick breakfast bite on the go.

Makes 12 small muffins


2 tablespoon ground flax
5 tablespoon water
3/4 cup almond milk or other plant-based milk
3/4 cup applesauce, unsweetened
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cup whole-wheat flour
1/2 cup rolled oats
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup grated carrot


Preheat oven to 350 F. Place the ground flax in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes.

Add almond milk, applesauce, maple syrup, and vanilla extract to the bowl with the water and flaxseed mixture and mix well. In a large bowl, add whole flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Mix well.

Pour the milk and flaxseed mixture into the large bowl with the flour. Mix until all has been incorporated. Add the grated carrot. Mix to incorporate.

Empty the mixture into the muffin molds by filling up to 3/4 capacity. Bake 20 minutes or until a toothpick is inserted into the muffin and comes out clean.

Source: Dora Stone, chef and photographer, founder of and

Per muffin: Calories: 119; Fat: 1.3 g; Saturated Fat: 0.2 g; Calories from Fat: 9.3%; Cholesterol: 0 mg; Protein: 2.8 g; Carbohydrates: 25.5 g; Sugar: 10 g; Fiber: 2.9 g; Sodium 234 mg; Calcium: 99 mg; Iron: 1 mg; Vitamin C: 1 mg; Beta-Carotene: 923 mcg; Vitamin E: 1 mg; Potassium: 159 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.


Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Suite 400
Washington, D.C. 20016

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