Carrot-Sweet Potato Muffins

Delicious and full of good-for-you-ingredients. Bananas and non-fat yogurt are my most favorite fat replacements for baked goods. If you don’t have ricotta cheese on hand increase yogurt to 1 cup and decrease milk to 1/2 cup. For mini-muffins Bake at 350 degrees.

Yield: 18 muffins

2 3/4 cups all-purpose flour

1/2 cup granulated sugar or (1/4 cup granulated sugar + 1/4 cup Splenda Baking Sugar)

1/2 cup packed brown sugar or (1/4 cup Splenda Brown Sugar Blend)

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon


1 tsp. ground allspice

1 1/2 cups shredded carrot

3/4 cup low-fat milk

1/2 cup plain fat-free yogurt

1/3 cup light ricotta cheese

1/2 cup mashed cooked sweet potato

1 banana, mashed

1 tbsp. vanilla extract

1 large egg white

1 large egg

cooking spray

  1. Preheat oven to 375 degrees.
  2. Combine first (7) ingredients in a large bowl. Stir in carrot; make a well in center of mixture.
  3. Combine milk and next (7) ingredients (milk through egg); stir well with whisk. Add to flour mixture, stirring just until moist.
  4. Spoon batter into (18) muffin cups coated with cooking spray. Bake at 375 degrees for 2o-30 minutes or until done. Remove from pans immediately and cool on wire rack.

Based on recipe from Cooking Light magazine, September 1997

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