Spiced Carrot and Flax Muffins Spiced Carrot and Flax Muffins

Spiced Carrot and Flax Muffins IMAGE Image by: Spiced Carrot and Flax Muffins IMAGE Author: Canadian Living

Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre. Brown butter adds a lovely flavour, but you can skip that first step and use oil instead, if desired.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2011



In small saucepan, cook butter over medium-low heat, stirring, until brown and nutty, about 5 minutes. Let cool.

In large bowl, whisk butter with sugar; whisk in eggs and yogurt. Stir in carrots.

Whisk together flour, ground flaxseeds, ginger, cinnamon, baking powder, baking soda, salt and cloves; stir into butter mixture just until combined. Spoon into 12 paper-lined or greased muffin cups. Sprinkle with flaxseeds.

Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Transfer to rack; let cool.(Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts Per muffin: about

  • Sodium 256 mg
  • Protein 5 g
  • Calories 200.0
  • Total fat 8 g
  • Potassium 189 mg
  • Cholesterol 46 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g


  • Iron 11.0
  • Folate 25.0
  • Calcium 9.0
  • Vitamin A 35.0
  • Vitamin C 2.0
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Spiced Carrot and Flax Muffins